Turkey - Gizzard - 6x1 kg

100% beef liver - frozen
20 x 500 g sausages in a 10 kg box
1.7 x 1.7 cm pieces

90% beef (muscle), 10% beef fat (depending on supply) - frozen
12 sausages of 250 g in a 3 kg box
7.8 mm grinding grid output

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

80% chicken neck, 20% poultry meal
24 sausages of 1 kg in a 24 kg box - frozen
5 mm grinding grid output

100% lamb stomach - frozen
24 sausages of 1 kg in a 24 kg box
20 mm grinding grid output

90% beef (muscle), 10% beef fat (depending on supply) - frozen
5 bags of 5 kg in a 25 kg box
7.8 mm grinding grid output

90% beef (muscle), 10% beef fat (depending supply) - frozen
48 sausages of 500 g in a 24 kg box
7.8 mm grinding grid output

100% beef heart - frozen
20 sausages of 500 g in a 10 kg box
1.7 x 1.7 cm pieces

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

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

37.5% chicken neck, 16.7% beef (muscle - depending on the raw material availability), 16.7% beef fat, 16.7% sea fish, 12.5% poultry meal
2 bags of 10 kg in a 20 kg box
7.8 mm grinding grid output

37.5% chicken neck, 25% beef (muscle - depending on supply), 25% lamb pluck, 12.5% poultry meal - frozen
10 sausages of 2,5 kg in a 25 kg box
7.8 mm grinding grid output