Veal tripe, abomasum and “honeycomb”
The veal tripe of UNITEMP is always fresh, processed immediately after it is taken from the animal. It is cleaned only by heat treatment without added preservatives and chemicals. The processing goes in stages by alternating different mechanical treatments, and in the final stage the tripe is “massaged” and acquires a perfect appearance. The veal tripe of UNITEMP is available in chilled cuts – cut into pieces or in julienne strips, also in frozen state.
Pork T-Bone Steak
Pork T-Bone stack is part of the UNITEMP product range specifically designed for the HoReCa sector. This fresh meat obtained from young animals is characterized by its low fat content and, at the same time, its fragile structure. This type of steak contains the specific T-shaped bone, which is where it comes from, tenderloin and fillet, and is suitable for grilling, BBQ or in a grill pan. The meat does not contain preservatives, coloring agents and chemical additives.
Pork royal cutlet
The pork royal cutletis part of UNITEMP’s product range, prepared specifically for the HoReCa sector. This fresh meat obtained from young animals is characterized by the combination of succulence and tenderness, as it contains parts of chops and ribs. The cutlet has an impressive appearance and is suitable for grilling, BBQ or grill-pan.
The meat does not contain preservatives, coloring agents and chemical additives.
Veal shank, cut for osso buco
Veal shank, cut for osso buco is part of the UNITEMP product range specifically designed for the HoReCa sector. This fresh meat comes from young animals and features an impressive appearance due to the specific cut of the rear shank with bone in discs. When preparing this product, there is a wonderful combination of tastes – both the fried meat and the bone marrow stock, located in the center of the shank. The meat does not contain preservatives, coloring agents and chemical additives.
“UNITEMP”FARM- BRED MATURED MEAT
This year, UNITEMP has enriched its product range with FARM- BRED MATURED beef meat, which is produced by an established technology and complies with the requirements for DRY AGING worldwide. The meat of pre-selected animals is placed in a curing chamber for a period of 14 to 60 days, during which the meat reaches different stages of curing and improves its taste.
In the dry curing chamber a constant temperature regime and air humidity are maintained which provides a permanent process of decomposing connective tissue between muscle fibers under the action of the enzymes contained in the meat and helps to convert actomyosin to actin and myosin.
The “UNITEMP”FARM- BRED MATURED MEAT is rich in amino acids and collagen, making it gentle, brittle and easy to digest and absorb from the body. The aroma and taste of the meat is saturated and in preparation it almost does not need further flavoring.
UNITEMP can be found in Hall 1, Booth B2
