Beef Lamb Poultry - 12x250 g

100% beef cut bone - femur, tibia or calf bone - frozen
10 units of around 500 g in a 5 kg bag

80% chicken neck, 20% poultry meal
12 sausages of 250 g in a 3 kg box
5 mm grinding grid output

100% hen (breast)
5 kg box - frozen

100% turkey liver
20 sausages of 500 g in a 10 kg box - frozen
Approximately 150 g - 10 cm livers

37.5% chicken neck, 25% beef (muscle - depending on supply), 25% lamb pluck, 12.5% poultry meal - frozen
24 sausages of 1 kg in a 24 kg box
7.8 mm grinding grid output

100% turkey neck
4 bags of 5 kg in a 20 kg box - frozen
Approximately 200 g - 25 cm necks

90% beef (muscle), 10% beef fat (depending on supply) - frozen
20 sausages of 500 g in a 10 kg box
7.8 mm grinding grid output

100% turkey male neck
4 bags of 5 kg in a 20 kg box - frozen
Approximately 450 g - 30 cm necks

100% chicken (breast)
12 sausages of 250 g in a 3 kg box - frozen
1,7 x 1,7 cm pieces

37.5% chicken neck, 25% beef (muscle - depending on supply), 25% lamb pluck, 12.5% poultry meal - frozen
48 sausages of 500 g in a 24 kg box
7.8 mm grinding grid output

100% chicken leg
6 kg box - frozen

80% chicken neck, 20% poultry meal
40 sausages of 250 g in a 10 kg box - frozen
5 mm grinding grid output

90% beef (muscle), 10% beef fat (depending on supply) - frozen
10 sausages of 2.5 kg in a 25 kg box
7.8 mm grinding grid output

37.5% chicken neck, 50% beef (muscle - depending on the raw material availability), 12.5% poultry meal
12 sausages of 250 g in a 3 kg box
7.8 mm grinding grid output