Halal

Our beef division has the necessary certification to slaughter animals in accordance with the Halal regulations contained in the Koran in order to offer top quality meat in keeping with the requirements of Muslims. These stamps recognise and guarantee excellence in food safety in compliance with the Halal Guarantee of the Muslim Council of Spain and Halal Consulting.

As a sign of our commitment to the Muslim community, in 2015 we received the Ibn Al Baitar Award from the Halal Institute, and in October of that same year we participated in the first Halal fair to be held in Spain.

Since obtaining these certificates, we have been exporting our beef to North African countries, countries on the Arabian Peninsula and various Asian countries.

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Carcass of beef

Carcass of beef

Sirloin and fore rib

Sirloin and fore rib

Globe

Globe

Forequarter, short cut

Forequarter, short cut

Flank

Flank

Pistola hindquarter

Pistola hindquarter

Hindquarter, flank on

Hindquarter, flank on

Shank, boneless

Shank, boneless

Eye of round

Eye of round

Rump

Rump

Whole boneless loin of pork

Whole boneless loin of pork

Tenderloin

Tenderloin

Striploin, bone-in

Striploin, bone-in

Boning of chuck

Boning of chuck

Brisket, boneless

Brisket, boneless

Shoulder, boneless shank

Shoulder, boneless shank

Inside flank with thick cap

Inside flank with thick cap

Falsa babilla

Falsa babilla

Silverside

Silverside

Tail

Tail

Ribeye, boneless

Ribeye, boneless

Flank, bone-in

Flank, bone-in

Shoulder clod, Blade (boneless), Chuck tenderloin

Shoulder clod, Blade (boneless), Chuck tenderloin

Lean muscle (breast) without armpit

Lean muscle (breast) without armpit

Collar

Collar

Shank, bone in

Shank, bone in

Knuckle

Knuckle

Topside with cap

Topside with cap

Cuts of flank, boneless

Cuts of flank, boneless

Flank

Flank

Nose, tripe

Nose, tripe

Heart (cap off), Kidney, Lung and Liver

Heart (cap off), Kidney, Lung and Liver

Cheeks, Sweetbreads, Tongue (Swiss cut), legs (scalded)

Cheeks, Sweetbreads, Tongue (Swiss cut), legs (scalded)