Cattle Meat

MEAT PRODUCTS

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Small Cattle

MEAT PRODUCTS

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Valuable

MEAT PRODUCTS

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CATTLE MEAT PRODUCTS

Frame, Short Rump, Rib, Chuck, Paddle, Shank, Bony Fillet, Nunua, Bream, forcemeat, Meat Natur...

SMALL CATTLE PRODUCTS

Suckling Lamb, Suckling Lamb Leg, Suckling Lamb Shoulder, Suckling Lamb Fillet, Suckling Lamb ...

VALUABLE MEAT PRODUCTS

Rib steak, Strip Steak, T-Bone, Fiillet Steak, Rib with Slices (Dallas Steak), Porterhouse, Os...

SPECIAL PRODUCTS

Inegol Patties, Tekirdag Patties, Muscat Patties, Grilled Meatballs, Hamburger Patty, Block pa...

SPECIALITY MEATS

Veal Tripe, Veal Feet, Veal Brain, Veal Bone, Veal Kidney, Veal Heart, Veal Tongue, Veal Liver...

Healthy, Reliable, Delicious Meat!

ETÇİİ offers healthy, reliable and delicious meat and meat products to its consumers by prioritizing health and hygiene rules. The cattles and small cattles are ensured from Trakya and its region by selecting elaborately in control of specialist veterinary surgeon.

Every step under the registration...

13000 m²

Closed Area

500

Daily The Capacity of Cattle Slaughtering

4000

Daily The Capacity of Small Cattle Slaughtering

50 TON

Daily The Capacity of Crushing

13

Chilly Truck

54 TON

Daily The Capacity of Logistics

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CATTLE MEAT PRODUCTS

Calf Long Leg 2 Rib

Kg : It is sold as being weighed

Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.

Packaging : Vacuum

Cooking Suggestion :

Calf Bone-in Frame

Kg : It is sold as being weighed

Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.

Packaging : Vacuum

Cooking Suggestion :

Calf Shoulder Bony

Kg : It is sold as being weighed

Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.

Packaging : Vacuum

Cooking Suggestion :

Calf short Leg

Kg : It is sold as being weighed

Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.

Packaging : Vacuum

Cooking Suggestion :

SMALL CATTLE PRODUCTS

Lamb Frame

Kg : It is sold as being weighed

Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.

Packaging : Vacuum

Cooking Suggestion :

Lamb Shoulder

Kg : It is sold as being weighed

Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.

Packaging : Vacuum

Cooking Suggestion :

Lamb Shoulder Boneless

Kg : It is sold as being weighed

Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.

Packaging : Vacuum

Cooking Suggestion :

Lamb Cage with Breast

Kg : It is sold as being weighed

Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.

Packaging : Vacuum

Cooking Suggestion :

SPECIAL PRODUCTS

Rib Steak Sliced

Kg : It is sold as being weighed

Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.

Packaging : Vacuum

Cooking Suggestion :

T-Bone Sliced

Kg : It is sold as being weighed

Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.

Packaging : Vacuum

Cooking Suggestion :

Strip Steal Sliced

Kg : It is sold as being weighed

Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.

Packaging : Vacuum

Cooking Suggestion :

Fillet Steak Sliced

Kg : It is sold as being weighed

Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.

Packaging : Vacuum

Cooking Suggestion :

VALUABLE MEAT PRODUCTS

Rib Steak Sliced

Kg : It is sold as being weighed

Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.

Packaging : Vacuum

Cooking Suggestion :

T-Bone Sliced

Kg : It is sold as being weighed

Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.

Packaging : Vacuum

Cooking Suggestion :

Strip Steal Sliced

Kg : It is sold as being weighed

Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.

Packaging : Vacuum

Cooking Suggestion :

Fillet Steak Sliced

Kg : It is sold as being weighed

Storage terms : In 0°C and +4°C 10-15 days; in -18°C 12 months.

Packaging : Vacuum

Cooking Suggestion :

ETÇİİ

PRACTICAL INFORMATION