Говядина Angus Beef

Vitor Linnik
President of ABH Miratorg
! DEA R COLLEAGUES,
- Miratorg isa recognized leader in the Russian meat market.

. , 20 We are proud that we have been supplying our customers
, with the widest range of products for over 20 years, working
- up tothe highest international production and service
. standards.
Quality beef by Miratorg isa real breakthrough in the
, meat market. Itisa completely new product based on the
, most advanced technologies of beef cattle breeding, full-cycle
, from-field-to-fork production unprecedented in its scale,
, and most importantly, the highest quality for which we are
, . responsible toyou.
A- Aberdeen-Angus isthe worlds most popular breed of
, . beef cattle now produced in Russia. We have invested all our
, , experience and knowledge in this project toproduce meat
- that isnot only unique by its taste and consumer qualities,
, : but isalso meeting your requirementsthorough biosecurity
, control, stock reared and fattened on organic feed only,
- with no stimulants or hormones, high-tech processing,
, , making itpossible toproduce the widest range of cuts in the
, market, convenient packaging, and flexible logistics system
, throughout Russia.
. We do our best toensure the highest quality of our
, Angus Beef, and let your customers have areal pleasure from
, - the unique world-class Russian product.
Our mission isquality without compromise.
. Join us!
.
!
4 www.angusbeef.ru 5
CONTENTS
, ,
MIRATORG BLACK ANGUS PROJECT
8 Ribeye Steaks
28 Chuck, Blade, Chuck Tender
42 Silverside Flat and Eye Round
54

What you need to know about our beef
10 Shortloin
30 Brisket Boneless
44 Top Side
56

What is meat aging
14 Shortloin Steaks
32 Short Ribs and Rib Fingers
46 Knuckle
58
()
Chilled or frozen
18 Striploin (Boneless)
34 Thin skirt (outside) and Thick skirt (hanging tender)
48 Shin/Shank
60

Beef Primal Cuts
22 Striploin Steaks
36 Flank and Flank Steak
50 By-products
62
,
Ribeye (Bone-in)
24 Tenderloin
38 Rump, Rump Central-Cut and Rump Cap
52 Contacts
66

Ribeye (boneless)
26 Neck and Denver Cut
40
LEGEND
150 -
, Roasting Stewing Boiling Halal product No GMO
Pan-Frying grown Frozen product Chilled product
BBQ, Grilling feeds No Use 150 Grain
of Hormones Finished
for Growth Fed
-

, -

.
Aberdeen-Angus are kept
in a totally stress-free
environment, closely
resembling their natural
existense.

-
We have the largest cowherd of Aberdeen-Angus
cattle in the world and control the animals from

. -
, ,
conception through retail distribution. Our
company completely manages the genetics, feed
production, feeding, health and vaccination of
MIRATORG BLACK ANGUS , -
.
the cattle.
PROJECT -
.
We use neither growth hormones nor genetically
modified feed.
All these ensure that we provide our customers
- Miratorg has developed the largest high- - with the best level of service and high quality
- quality beef production in the world located . products.
. - in the Bryansk region. Vertically integrated Our company is certifed by International Center
- - business model includes the entire chain of : - of Halal standartization, certification,
: producing beef: from improved pastures and , SGS-International Certification Servieces GmbH
- fields for producing grain to high-tech Beef SGS . and MC Donald's supplier standard.
plant. Quality control from field to fork
. - ensures that consumers will have the best
product at the market.
.
-

No GMO grown feeds
International Center for Halal No Use of Hormones
standartization and certification for Growth
300000 47 350000 100000 400000 - -

The Aberdeen Angus breed of Scottish
origin isthe most popular beef strain in
300 000 - 47 -- 350- --
, - , () -
- . the world. Aberdeen Angus are renowned
140 - 400000 - - as beef cattle that have excellent
,
-
. . 100
.
.
WHY , , characteristics. The animals are perfectly
adapted tothe Russian climate and
. 47 high-tech farms A herd of 350.000
Two feedlots for
A high-tech beef ABERDEEN . live outdoors all the year round easily,
with state of the art Aberdeen Angus
simultaneous
plant with a400,000 ANGUS surviving even the most severe frosts.
300.000 hectares machinery. breed, 140.000 of heads per year
livestock , - The Aberdeen Angus have thin bones, only
of fenced pastures which ismaternal capacity.
management of . - 15 to18% of the carcass weight, which
planted with herd.
100.000 animals. - , 1518% guarantees ahigh yield of meat; while
perennial grasses,
and ploughed fields , , the fat in the muscle fibres gives the beef
with crops. special tenderness, great nutritional value
, - and an unforgettable taste.
.
-
,
.
WHAT YOU NEED The beef gets its unique taste and tenderness not just
TO KNOW ABOUT OUR BEEF because of the properly selected breeds of cattle, but
also because of the diet and regime of the livestock
management.
- The grain feeding includes not only herbs,

, - but also grain food. For up to46 months
. 46 the newborn calves remain with the cows
GRAIN , - on milk feeding. The grown bull-calves and
FEEDING . cow-calves 12 to15 months old continue
1215 - togrow in the wild on eco-friendly
pastures with perennial grasses and clean
, water; this way the meat gets its taste and
mineral value. Upon turning one year old
. and having gained 350 kg of weight, the
350 , Aberdeen Angus are sent to the feedlot,
- - where they gain another 200 kg within
, , 120150 120150 days due to nutritionally rich
200 grain food. Miratorg uses only in-house
- grown raw materials for grain feeding
. corn. A nourishing diet, rest and minimal
- physical activity form aspecial marbling
. , of meata low-melting layer of fat in
the muscle tissue that gives the beef its
tenderness and aunique flavour.

, -
.
:
Comparison of marbling grades used in different countries:
Marbled meat is meat that contains MIRATORG USA ANADA JAPAN AUSTRALIA
- - various amounts of intramuscular fat,
, giving it an appearance similar to a marble

WHAT IS pattern. The grade of marbling of beef is
Marbling photo
Miratorg

USA beef grades
USA

Canada beef grades

Australia beef grades
marbling grades Japan beef grades
MARBLING . determined by several factors: the amount beef grades
- of intramuscular fat layers, their color,
: and the color and texture of the meat. Extremely Abundant 0-49
MB 8-9
, The higher the marbling grade, the more ( )
. expensive the product is.
. In our facilities, the beef marbling grade
- is assessed by a special automatic scanner Very Abundant 50-99
MB 7-8
that reads all parameters of meat at the ( )
, cut between the 12th and 13th ribs of the
A5
loin cut.
Very
12 13 We use a 4-grade marbling scale. Abundant 0-49 MB 6-7
- . ( )
4 . Prime Prime
Canada
Prime
Abundant
MB 5-6
()
Moderately
Abundant
( )
1 2 3 4 A4 MB 4-5
select choice top choice prime Slightly
Abundant (
)
Moderate
Top Choice MB 3-4
()
A3
Modest Canada
Choice MB 2-3
() AAA
Choice
Small
A2 MB 1-2
()
Slight Canada
Select Select A1 MB 0-1
() A
Traces Canada
Standart GF
() A

MEAT AGING
-
, .
- The dry aging process isquite complicated:
, , 12 : untrimmed bone-in beef issuspended

28 - - in aspecially equipped chamber with
DRY precisely set temperature and humidity.
, -
AGING . - Due toexposure toopen air, there
. isconsiderable weight loss, but itallows
, - , the beef toobtain aunique taste.
. The optimal time for dry aging
, - is28 days.
. 28 .
.
In order for the beef tomeet the highest requirements,

itmust go through the process of aging. After livestock
slaughter, the carcasses are carefully cooled and
placed into chilled rooms with perfect humidity and
temperature balance toenhance the complex enzymatic
and biochemical reactions that occur in the meat. This - In wet aging, meat ispacked into vacuum-
maturing process helps tobreak down and soften muscle . sealed bags. Before packaging, itiscooled
0 . down to0 . The process runs without
fibre, and provide for more tenderness and stronger WET oxygen and lasts for 15 to28 days.
flavour. The meat ismatured for 12 to28 days. The aging AGING 15 28 . The optimal time for wet aging
- is28 days.
process can be wet or dry. 28 .

.
Farms and pastures are
run by several hundred
experienced ranchers.
.
Choosing chilled or frozen meat isnot only about ease
CHILLED OR FROZEN of use, but also about requirements totaste qualities.
90
chilled primals
360
( )
frozen primals
SHELF LIFE
OF BEEF
(days)
- Chilled meat has anumber of advantages. - Frozen meat doesnt lose its taste
. -, (-

First, itispossible touse itwith no )
properties if properly frozen (shock freeze)
additional expenses or time for defrosting. and further properly defrosted. As for
CHILLED Second, chilled meat has better nutritive FROZEN . - nutritional value and nutritive ingredients,
MEAT . -, properties and nutritional value. Itconsists MEAT , itcomes short against fresh chilled meat.
- of high-quality proteins and fats, mineral However, frozen products are the best
. salts, mineral nutrients, amino acids, and . , option if, for whatever reasons, you need
, nearly all vitamins. The only disadvantage , tostock up on meat.
, , - of chilled products istheir shelf life. But
, . today this problem isnot as criticalhigh .
tech production and advanced packaging
. materials extend the meat shelf life in
- vacuum packages.

-

.

550 .

250 .

300 .
The total area of the
feedlot enclosures
is 550 hectares. The feedlot
in the Bryansk region is
250 hectares and another
feedlot in the Oryol Region
is 300 hectares.

BEEF PRIMAL CUTS Beef primal
internal view
Beef primal
external view
Silverside Flat
Top Side
Knuckle
Eye Round
Flank Steak Flank
Rump Ramp Central-Cut
Tenderloin
Thin Skirt (outside)
Shortloin
Ribeye Ribeye bone-in

Short Ribs
Rib Fingers
Chuck Roll
Brisket Boneless
Denver Cut
/

RIBEYE (BONE-IN)
Derived from the eye muscle

. - (m. longissimus dorsi). The eye muscle
- is separated from fat-marbled muscles
, , (m. spinalis dorsi) starting from the fourth
, to the last thoracic vertebra, covered on
, , the outside by fascia, without anuchal
, - ligament, muscles and tendons adjoining
. directly to the vertebral column.
, ,
Ribeye Bone-in, Lip-off Ribeye Bone-in, Lip-on
. NAMP
- /

Item Aging Thermal conditions Package Piece weight Type of packaging Pieces per box/box weight
NAMP code
/ CHOICE / 89 2 /1618
107 TOP CHOICE /
Ribeye Bone-in, Lip-on PRIME Wet-aged vacuum 89 kg carton box 2 pcs/1618 kg
/ CHOICE / 67 2 /1214
109 TOP CHOICE /
Ribeye Bone-in, Lip-off PRIME Wet-aged vacuum 67 kg carton box 2 pcs/1214 kg
/ CHOICE / 7-8 2 /14-16

109 TOP CHOICE /
Ribeye Bone-in, Lip-off PRIME Dry-aged vacuum 7-8 kg carton box 2 pcs/14-16 kg
CHOICE / 4-5 2 /8-10

1103B PSO1 TOP CHOICE /
Ribeye Bone-in, Lip-off PRIME Wet-aged vacuum 4-5 kg carton box 2 pcs/8-10 kg
CHOICE / ~3 3 /~9
1103B PSO1 TOP CHOICE /
Ribeye Bone-in, Lip-off PRIME Dry-aged vacuum ~3 kg carton box 3 pcs/~9 kg
RIBEYE BONELESS
- Cut from the upper rib eye muscle

. (m. longissimus dorsi) attached to
- fat-marbled muscles (m. spinalis dorsi)
, , of the first three thoracic vertebrae and
, three ribs. Trimmed from tendons and
, coarse membranes with the surface partly
, , covered with athin membrane and fat
. layer depending on trimming grade.
Intramuscular junctions are removed.

Ribeye, Lip-on Ribeye, Lip-off
. NAMP
- /

NAMP code
/ CHOICE/ 4,55,5 2 /1012

112 TOP CHOICE/
Ribeye Boneless, Lip-off PRIME Wet-aged vacuum 4.55.5 kg carton box 2 pcs/1012 kg
/ CHOICE/ 67 2 /1214
112 TOP CHOICE/
Ribeye Boneless, Lip-on PRIME Wet-aged vacuum 67 kg carton box 2 pcs/1214 kg
/ 56 2 /1012
CHOICE/
112 TOP CHOICE/
Ribeye Boneless, Lip-off PRIME Dry-aged vacuum 56 kg carton box 2 pcs/1012 kg

RIBEYE STEAKS
- This part is cut from the dorsal part of the

( ). long muscle of the back.

Ribeye Steak
. NAMP
- /

NAMP code
250 (1 . .) CHOICE/ 250 8 /2

1112 TOP CHOICE/
Ribeye Steak, 250g (1 pc packed) PRIME Wet-aged vacuum 250 gr carton box 8 pcs/2 kg
500 (2 . * 250 .) CHOICE/ - 500 4 /2

1112 TOP CHOICE/
Ribeye Steak, 500g (2 pcs x 250g packed) PRIME Wet-aged Skin tray 500 gr carton box 4 pcs/2 kg
320 (1 . .) CHOICE/ 320 8 /2,56

1112 TOP CHOICE/
Ribeye Steak, 320g (1 pc packed) PRIME Wet-aged vacuum 320 gr carton box 8 pcs/2.56 kg
640 (2 . * 320 .) CHOICE/ - 640 4 /2,56

1112 TOP CHOICE/
Ribeye Steak, 640g (2 pcs x 320g packed) PRIME Wet-aged Skin tray 640 gr carton box 4 pcs/2.56 kg
500 (2 . * 250 .) CHOICE/ 500 4 /2

1112 TOP CHOICE/
Ribeye Steak, 500g (2 pcs x 250g packed) PRIME Wet-aged vacuum 500 gr carton box 4 pcs/2 kg
SHORTLOIN
Processed from the lumbar part of the

. eye muscle (m. longissimus dorsi). The
eye muscle is removed from acarcass side
by astraight cut from the last thoracic
. vertebra to the first lumbar vertebra.

Shortloin
. NAMP
- /

NAMP code
CHOICE / 7,58 2 /1516

174 TOP CHOICE /
Shortloin PRIME Wet-aged vacuum 7.58 kg carton box 2 pcs/1516 kg
CHOICE / 77,5 2 /1415

174 TOP CHOICE /
Shortloin PRIME Dry-aged vacuum 77.5 kg carton box 2 pcs/1415 kg

SHORTLOIN STEAKS
PORTERHOUSE STEAK
This steak is made of the lumbar portion of the long
. muscles of the back. On the outer surface of the product, -
1,5 . a layer of subcutaneous fat remains, no thicker than T-Bone Steak
( 1.5 cm. On the one side of the bone there is the flesh
), - of the long muscle (the thin edge) and on the other side
(). is the flesh of the lumbar iliac muscle (tender). The width
32 ( ). , of the tender should be at least 32 mm (in the middle of
. the muscle). The steak is cut whole, without damage.
- T-BONE STEAK
-- T-Bone Steak is prepared from the middle of the spinal
. - lumbar cut. The flesh of the long spine muscles (the thin
( ), edge) is on one side of the bone, while the flesh of the
- (). lumbar-iliac muscle (tender)is on the other side. The size
13 32 . of a tenderloin cut at its broadest point should be from
13 to 32 mm.

-- CLUB STEAK

. This steak is cut from the head section of the spinal Porterhouse Steak Club Steak
( ), lumbar cut. The meat of the long spinal cut (thin edge) is
. on one side of the bone, while the other side has almost no
meat on it at all.
. NAMP
- /

NAMP code
CHOICE/ - ~800 4 /~3,2

107 TOP CHOICE/
Porterhouse Steak PRIME Wet-aged Skin tray ~800 gr carton box 4 pcs/~3.2 kg
- CHOICE/ - ~700 4 /~2,8

109 TOP CHOICE/
T-Bone Steak PRIME Wet-aged Skin tray ~700 gr carton box 4 pcs/~2.8 kg
CHOICE/ - ~700 4 /~2,8

1103B TOP CHOICE/
Club Steak PRIME Wet-aged Skin tray ~700 gr carton box 4 pcs/~2.8 kg
STRIPLOIN BONELESS
- Produced from the upper rib eye muscle

. - (m. longissimus dorsi) attached to the
thoracic vertebrae and ribs. It has alayer
- of fat and fascia on its outer side. It is
. , trimmed from tendons and other muscles
, adjoined directly to the vertebral column.
.
(1 )
,
Striploin (1 ribs), Boneless, Lip-off
. NAMP
- /

NAMP code
(1 ) / CHOICE/ 45 2 /810
180.PSO 2 TOP CHOICE/
Striploin (1 ribs), Boneless, Lip-off PRIME Wet-aged vacuum 45 kg carton box 2 pcs/8-10 kg
(1 ) / CHOICE/ 45 2 /810
180.PSO 2 TOP CHOICE/
Striploin (1 ribs), Boneless, Lip-off PRIME Dry-aged vacuum 45 kg carton box 2 pcs/8-10 kg
(1 ) CHOICE/ 4,55,5 2 /911

180 TOP CHOICE/
Striploin (1 ribs), Boneless, Lip on PRIME Wet-aged vacuum 4.55.5 kg carton box 2 pcs/9-11 kg

STRIPLOIN STEAKS
- It is produced from the lumbar section

( ). of the long neck's back muscles (striploin).

Striploin Steaks
. NAMP
- /

NAMP code
250 (1 . .) CHOICE/ 250 8 /2

1180 TOP CHOICE/
Striploin Steak 250 g (1 pcs in a pack.) PRIME Wet-aged vacuum 250 gr carton box 8 pcs/2 kg
500 (2 . * 250 .) CHOICE/ - 500 4 /2

1180 TOP CHOICE/
Striploin Steak 500 g (2 pcs x 250 g in a pack.) PRIME Wet-aged Skin tray 500 gr carton box 4 pcs/2 kg
320 (1 . .) CHOICE/ 320 8 /2,56

1180 TOP CHOICE/
Striploin Steak 320 gr (1 pcs in a pack.) PRIME Wet-aged vacuum 320 gr carton box 8 pcs/2.56 kg
640 (2 . * 320 .) CHOICE/ - 640 4 /2,56

1180 TOP CHOICE/
Striploin Steak 640 gr (2 pcs x 320 g in a pack.) PRIME Wet-aged Skin tray 640 gr carton box 4 pcs/2.56 kg
500 (2 . * 250 .) CHOICE/ 500 4 /2

1180 TOP CHOICE/
Striploin Steak 500 gr (2 pcs x 250 g in a pack.) PRIME Wet-aged vacuum 500 gr carton box 4 pcs/2 kg
TENDERLOIN
-- Processed from the carcass by removing

. - muscles in one piece from the ventral
, , surface of the lumbar vertebrae and lateral
surface of the ilium. It is an oval-shaped
, . oblong cut partly covered with fascia
trimmed from the attached sidestrap

(m. psoas minor), connective tissue
Tenderloin, chain off, strap off
and fat.

Steaks Cut Filet Mignon
. NAMP
- /

NAMP code
CHOICE/ 2-2,5 6 /12-15

190 TOP CHOICE/
Tenderloin, chain off, strap off PRIME Wet-aged vacuum 2-2.5 kg carton box 6 pcs/1215 kg
CHOICE/ 2-2,5 6 /12-15

190 TOP CHOICE/
Tenderloin, chain off, strap off PRIME Dry-aged vacuum 2-2.5 kg carton box 6 pcs/1215 kg
CHOICE/ 2-2,5 5 /~12,5

189 TOP CHOICE/
Tenderloin, chain on, strap on PRIME Wet-aged vacuum 2-2.5 kg carton box 5 pcs/~12.5 kg
CHOICE/ 2-2,7 5 /~13,5

189A TOP CHOICE/
Tenderloin, chain on, strap off PRIME Wet-aged vacuum 2-2.7 kg carton box 5 pcs/~13.5 kg

NECK AND DENVER CUT
NECK
. - Produced from aforequarter by
- astraightcutfollowing the head removal
, line. Itsposteriorcutting edge lies Neck
. between the second and the third cervical
vertebrae.

- DENVER CUT
, The piece of boneless meat cut from the
, neck central part, Lip-off of sinews and
, rough membranes, the surface is smooth,
. with no deep cuts in the muscle tissue.
Denver Cut
. NAMP
- /

NAMP code
~5 3 /~15
Neck vacuum ~5 kg carton box 3 pcs/~15 kg
~2 4 /~8
116G
Denver Cut Wet-aged vacuum ~2 kg carton box 4 pcs/~8 kg
, ,

CHUCK, BLADE, CHUCK TENDER
CHUCK
Chuck is prepared from a Forequarter
by removing along the natural line of
coalescence between ribs and muscles of
latissimus dorsi, trapezius ( - latissimus dorsi, trapezius and serratus
) serratus ventralis ( ). ventralis. Membrana and fat trimmed.
-
CHUCK TENDER
.
Produced from the chuck cut by removing
asingle muscle (m. supraspinatus) from Chuck
, the blade bone. A chuck tender is an

. - oval-shaped oblong cut that looks like
, - aclassicbeeftenderloin.
.
BLADE
Processed from muscles removed in
, one piece from the shoulder blade and
humerus, trimmed from the muscles and
, - connective tissue attached to the radial
and elbow bones and divided into arm or
, - lower portion and blade or upper portion
( , (m.triceps brachial, m. infraspinatus and
), . m. supraspinatus) covered with fascia. Chuck Tender Blade
. NAMP
- /

NAMP code
~3 3 /~9
Chuck vacuum ~3 kg carton box 3 pcs/~9 kg
~2 4 /~8
114D
Blade Wet-aged vacuum ~2 kg carton box 4 pcs/~8 kg
~1,5 4 /~6
Chuck Tender vacuum ~1.5 kg carton box 4 pcs/~6 kg
~2,3 3 /~6,9
116D
Chuck Roll Wet-aged vacuum ~2.3 kg carton box 3 pcs/~6.9 kg

BRISKET BONELESS
- Brisket is acutof meat taken from the

, , breast and lower chest trimmed from
( the sternum, cartilages and the lower
1- 5- ). 20 50 third of the ribs (from the 1st to the 5th
. ribs) from 20 to 50 mm in thickness.
, Some intramuscular fat and connective
, - tissue together with surface membranes,
. preserving the natural muscle form, may
be considered acceptable.
/
Brisket Boneless
. NAMP
- /

NAMP code
/ ~7 2 /~14
120
Brisket Boneless vacuum ~7 kg carton box 2 pcs/~14 kg

SHORT RIBS
AND RIB FINGERS

Rib Fingers
SHORT RIBS
, Cut from the ribs and brisket area of
. acarcass side without cervical or dorsal
vertebrae. Short ribs are cut from the rib
, - and plate primals of 180130 mm in size.
180130 . C Boneless meat content shall be at least 50%
50% - of the prefabricated beef weight.
.
RIB FINGERS
Boneless beef meat taken from the ribs
, and brisket area of acarcass side. Some
- intramuscular fat and connective tissue
. together with surface membranes,
, preserving the natural muscle form, may
, - be considered acceptable.
.

Short Ribs Miratorg Short Ribs
. NAMP
- /

NAMP code
~2,2 2 /~4,4
130
Miratorg Short Ribs vacuum ~2.2 kg carton box 2 pcs/~4.4 kg
~3 2 /~6
Short Ribs vacuum ~3 kg carton box 2 pcs/~6 kg
~2 4 /~8
124A
Rib Fingers vacuum ~2 kg carton box 4 pcs/~8 kg
()

THIN SKIRT (OUTSIDE)
AND THICK SKIRT (HANGING
TENDER)
() THIN SKIRT (OUTSIDE)
- This muscle suspends animals internal
, - organs. The skirt is Lip-off manually from
. adjacent tissues and
THICK SKIRT (HANGING TENDER)
Cut from brisket cut of the upper flat rib,
. should be fully trimmed from fatty and
- connective tissue.
.
()
Thin Skirt (Outside) Thick Skirt (Hanging Tender)
. NAMP
- /

NAMP code
, ~1 6 /~6
121C
Thin Skirt (Outside) Wet-aged vacuum ~1 kg carton box 6 pcs/~6 kg
~1,3 4 /~5,2
140
Thick Skirt (Hanging Tender) vacuum ~1.3 kg carton box 4 pcs/~5.2 kg

FLANK AND FLANK STEAK
FLANK
- Cut along the posterior edge of the last
(13-) (13th) rib following the ribs arch; the
; upper cutting line runs parallel with the

75 - backbone of the carcass at 75 mm from the
Flank
; body of the vertebrae; from backside the
; cutting line runs parallel to the buttock to
. the stifle joint; the lower cutting line runs
along the abdominal line.

, FLANK STEAK
. Abdominal center-cut superficial muscles
of the brisket area. Flank Steak
. NAMP
- /

NAMP code
6-8 2 /12-16
Flank vacuum 6-8 kg carton box 2 pcs/12-16 kg
~1 6 /~6
193
Flank Steak Wet-aged vacuum ~1 kg carton box 6 pcs/~6 kg
,

RUMP, RUMP CENTRAL-CUT
AND RUMP CAP

RUMP Rump
- Cut from the upper part of the hindquarter
, by removing sirloin in one piece from
- ventral surface of lumbar vertebrae and side
- surface of the ilium. The rump is removed
. , by astraight cut commencing at the
junction of the lumbar and sacral vertebrae
, - passing through the cranial point of the hip
, to abdominal musclesof the flank.
.
RUMP CENTRAL-CUT
It is produced from the central part of the
rump (eye of rump). Rough tendons are
( ). - removed; a thin surface film is left.
,
RUMP CAP
.
The upper part of the rump. The piece has
a triangular shape. On the outer side of the
. - piece, a fat layer is no thicker than 10 mm.
.
Rump Central-Cut Rump Cap
10 .
. NAMP
- /

NAMP code
4-5 2 /8-10
184
Rump vacuum 4-5 kg carton box 2 pcs/8-10 kg
2-2,5 4 /8-10
184D
Rump Cap vacuum 2-2.5 kg carton box 4 pcs/8-10 kg
() ~0,8 8 /~6,4
184F
Rump Central-Cut vacuum ~0.8 kg carton box 8 pcs/~6.4 kg

SILVERSIDE FLAT
AND EYE ROUND
SILVERSIDE FLAT
Consists of the buttock section muscles
(, , (superficial, middle, accessory and deep)
), removed from the ilium and covered by
asurface membrane and subcutaneous fat.
.
EYE ROUND
Removed from the silverside by separation
along the natural division of two muscles:
, - silverside flat and eye round muscles.

:
Silverside Flat Eye Round

.
. NAMP
- /

NAMP code
3-3,5 4 /12-14
171F
Silverside Flat vacuum 3-3.5 kg carton box 4 pcs/12-14 kg
2 6 /~12
171
Eye Round vacuum 2 kg carton box 6 pcs/~12 kg

TOP SIDE
- Consists of two thick muscles

, semimembranosus and adductor muscles,
, adherent tailors and cristal muscles of the
interior round and the gracilis covering all
, muscles from the interior part.
.

Top Side
. NAMP
- /

NAMP code
~6 2 /~12
169
Top Side vacuum ~6 kg carton box 2 pcs/~12 kg
~5 3 /~15
169
Miratorg Top Side, Cap Off vacuum ~5 kg carton box 3 pcs/~15 kg
KNUCKLE
, Processed from the quadriceps muscle

removed from the front side of the buttock
, . and covered with fascia.

Knuckle
. NAMP
- /

NAMP code
5,5-6 2 /11-12
167
Knukle vacuum 5.5-6 kg carton box 2 pcs/11-12 kg

SHIN / SHANK
, Removed from the muscles of the fore

- legs by acut from the forequarter to the
, humerusto include the radius/ulna and
. associated muscles. If removed from the
, hindquarter legs acut is made along the
( posterior edge of the buttock (between the
). buttock and shinbone).

Osso Bucco shin Boneless Shin/Shank
. NAMP
- /

NAMP code
/ ~1,3 4 /~5,2
Boneless Shin/Shank vacuum ~1.3 kg carton box 4 pcs/~5.2 kg
~10 ~10
Osso Bucco shin vacuum ~10 kg carton box ~10 kg

BY-PRODUCTS

LIVER
Kidneys
6-7 , Liver is divided into 6-7 equal portions depending on its
, weight, having smooth, wet, glossy or dried up surface
, without fat tissue, large blood vessels and biliary ducts
- and without lymphatic nodes and gall bladder.
, .
KIDNEYS
Whole, without their fatty covering, outer superficial
, , - veins, lymphatic nodes and ureters.
, .
HEART
Heart is cut in two nearly equal parts, without
, pericardium and outer blood vessels, with adherent fat.
, Cuts are made lengthwise and crosswise on the side of the
. cavities
.

Liver Heart
. NAMP
- /

NAMP code
~1 4 /~4
1724
Liver vacuum ~1 kg carton box 4 pcs/~4 kg
~1 4 /~4
Heart vacuum ~1 kg carton box 4 pcs/~4 kg
~450 6 /~2,7
Kidneys vacuum ~450 gr carton box 6 pcs/~2.7 kg

BY-PRODUCTS

Cheeks
TONGUE
, , - A whole, with no cuts and any other damage, without tongue
, , , root trim, lymphatic nodes, part of trachea and hyoid bone;
; . free of blood and mucus
TAIL
25 . - Tails length is no less than 25 cm. Superficial fat should
, 2-3 . be removed, only 2-3 mm of fat layer may be left
CHEEKS
Muscle tissue of the cheeks inner part of the cattle.
. , Superficial fat should be removed, only 2-3 mm of fat
2-3 . layer may be left.
Tongue Tail
. NAMP
- /

NAMP code
~1 4 /~4
1710
Tongue vacuum ~1 kg carton box 4 pcs/~4 kg
~1 4 /~4
1791
Tail vacuum ~1 kg carton box 4 pcs/~4 kg
~1 4 /~4
Cheeks vacuum ~1 kg carton box 4 pcs/~4 kg

66
., -, Moscow region, Domodedovskiy district,

MOSCOW 34- -, . 1 34th km Moscow-Don Highway, build.1
+7 (495) 651 92 52 +7 (495) 651 92 52
- . -, ., . 104, Saint Petersburg, Oktyabrskaya Nab. Str., 104,

ST. PETERSBURG . 38, . build. 38, litera
+7 (812) 493 23 90 +7 (812) 493 23 90
., -, Kaliningrad region, Gurievskiy district,

K ALININGRAD . , . , . 2 B Zaozerye village, 2 V, Tsentralnaya Str.
+7 (4012) 306 700 +7 (4012) 306 700
., . , Sverdlovsk region, Berezovskiy,

YEK ATERINBURG . , . 4 4 B, Koltsevaya Str.
+7 (343) 311 20 51/55 +7 (343) 311 20 51
. , . , . 85 A Belgorod, 85 A, Korochanovskaya Str.

BELGOROD +7 (4722) 36 55 35 +7 (4722) 36 55 35
., -, Nizhniy Novgorod region, Kstovskiy district,

NIZHNY NOVGOROD 0,4 . ( 158) 0,4 km to the north from Mitino Village (P158 highway)
+7 (831) 422 75 00 +7 (831) 422 75 00
. , . , . 54, . 1 Novosibirsk, 54, build. 1, Igarskaya str.

NOVOSIBIRSK +7 (383) 303 40 95 +7 (383) 303 40 95
., -, Voronezh region, Ramonskiy district,

VORONEZH 485 - 485 km Moscow-Don Highway
+7 (473) 233 23 54 +7 (473) 233 23 54
. , . , . 15 Volgograd, 15, Aviatorov Highway

VOLGOGRAD +7 (8442) 25 14 90 +7 (8442) 25 14 90
., -, Samara region, Krasnoyarskiy district, urban-type

SAMARA , . , . 1 settlement Novosemeykino, 1, Solnechnaya Str.
+7 (846) 202 00 14 +7 (846) 202 00 14
. , . , . 48 Kaluga 48, Chernovskaya Str.

K ALUGA +7 (495) 651 92 52, . 1226 +7 (495) 651 92 52, ext. 1226
-- ., -, Rostov Region, Myasnikovskiy district,

ROSTOV-ON-DON . , 1, . 2 Chaltar village, Industrial zone 1, bld 2 D
+7 (863) 227 39 29 +7 (863) 227 39 29
. , . , . 13, . 410 Ryazan, office 410 A, 13, Esenina Str.

RYAZAN +7 (4912) 46 46 39 +7 (4912) 46 46 39
. , , . 90 Yaroslavl, 90, Oktyabrya Av.

YAROSLAVL +7 (4852) 26 07 23 +7 (4852) 26 07 23
. , . , . 42 Tver, 42 B, Spartaka Str.

TVER +7 (4822) 57 74 56 +7 (4822) 57 74 56
., . , Chelyabinsk region, Chelyabinsk,

CHELYABINSK . 10/6, . 1 Komsomolskiy pr.10/6, office 1
+7 (351) 210 21 69 +7 (351) 210 21 69
. , . , . 36 A, 605/2 Bryansk, office 605/2, 36 A Liteynaya street,

BRYANSK +7 (483) 230 37 37, . 56376 +7 (483) 230 37 37, ext. 56376
, -, Krasnodar, Krasnodar region, Dinskoy district,

KRASNODAR , 6 Vasyurinskaya Station, Industrial zone No. 6
+7 (495) 651 92 52, . 21090 +7 (495) 651 92 52, ext. 21090

+7 (495) 651 92 57 www.angusbeef.ru
+7 (909) 774 06 63

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Vitor Linnik

President of ABH Miratorg

- Miratorg isa recognized leader in the Russian meat market.

300000 47 350000 100000 400000 - -

- The grain feeding includes not only herbs,

In order for the beef tomeet the highest requirements,

Flank Steak Flank

Rump Ramp Central-Cut

Thin Skirt (outside)

Ribeye Ribeye bone-in

Derived from the eye muscle

/ CHOICE / 7-8 2 /14-16

CHOICE / 4-5 2 /8-10

- Cut from the upper rib eye muscle

/ CHOICE/ 4,55,5 2 /1012

- This part is cut from the dorsal part of the

250 (1 . .) CHOICE/ 250 8 /2

500 (2 . * 250 .) CHOICE/ - 500 4 /2

320 (1 . .) CHOICE/ 320 8 /2,56

640 (2 . * 320 .) CHOICE/ - 640 4 /2,56

500 (2 . * 250 .) CHOICE/ 500 4 /2

Processed from the lumbar part of the

CHOICE / 7,58 2 /1516

CHOICE / 77,5 2 /1415

CHOICE/ - ~800 4 /~3,2

- CHOICE/ - ~700 4 /~2,8

CHOICE/ - ~700 4 /~2,8

- Produced from the upper rib eye muscle

(1 ) CHOICE/ 4,55,5 2 /911

- It is produced from the lumbar section

250 (1 . .) CHOICE/ 250 8 /2

500 (2 . * 250 .) CHOICE/ - 500 4 /2

320 (1 . .) CHOICE/ 320 8 /2,56

640 (2 . * 320 .) CHOICE/ - 640 4 /2,56

500 (2 . * 250 .) CHOICE/ 500 4 /2

-- Processed from the carcass by removing

CHOICE/ 2-2,5 6 /12-15

CHOICE/ 2-2,5 6 /12-15

CHOICE/ 2-2,5 5 /~12,5

CHOICE/ 2-2,7 5 /~13,5

Neck vacuum ~5 kg carton box 3 pcs/~15 kg

, the blade bone. A chuck tender is an

Chuck vacuum ~3 kg carton box 3 pcs/~9 kg

Chuck Tender vacuum ~1.5 kg carton box 4 pcs/~6 kg

- Brisket is acutof meat taken from the

Short Ribs vacuum ~3 kg carton box 2 pcs/~6 kg

Flank vacuum 6-8 kg carton box 2 pcs/12-16 kg

- Consists of two thick muscles

, Processed from the quadriceps muscle

, Removed from the muscles of the fore

Boneless Shin/Shank vacuum ~1.3 kg carton box 4 pcs/~5.2 kg

Osso Bucco shin vacuum ~10 kg carton box ~10 kg

Heart vacuum ~1 kg carton box 4 pcs/~4 kg

Kidneys vacuum ~450 gr carton box 6 pcs/~2.7 kg

Cheeks vacuum ~1 kg carton box 4 pcs/~4 kg

., -, Moscow region, Domodedovskiy district,

- . -, ., . 104, Saint Petersburg, Oktyabrskaya Nab. Str., 104,

., -, Kaliningrad region, Gurievskiy district,