Meat Processing Plant “Zaczyk”
Is a family company, founded in 1991, which has been operating in the beef sector since the beginning. Over the years, the company has developed its activities in the field of slaughter and cutting meat. At the moment, it is also a producer of i.a: beef burgers, beef steaks and minced meat IQF. The company is constantly following new food trends, which is why it also offers Vege burgers, which are very popular.
MEAT CUTTING PLANT IN ŁABOWA
The company “ZACZYK” based in Łabowa specializes in cutting beef. The operating plant was built in 2003 on the basis of the latest construction technologies, taking into all technological and organizational requirements in force in the European Union in the field of food industry facilities. The adopted technical and organizational solutions allow for further development in many directions of red meat production.
MEAT PROCESSING PLANTS IN DĘBICA
The second pillar of ZPM “ZACZYK” is the branch in Dębica, where we slaughtering cattle, cutting beef quarters , producing IQF minced meat and burgers.
Years on the market
The mission of ZPM “Zaczyk” is to constantly build the brand so that it is still synonymous of quality, reliability, durability, care for the natural environment. We conduct business ethically, comply with business obligations, protect the information and interests of our clients. By responding to the comments and changing needs of our customers and contractors, following culinary trends, we are constantly improving our production process, constantly striving for perfection.
ZPM “Zaczyk” thanks to its passion, combining tradition with innovation, constantly strives to be a leader in the sale of beef and beef products such as beef burgers and steaks, minced beef IQF and Vege burgers. We want to inspire both chefs and novice chefs with our products.
The company employs about 300 employees, who are specialists in their profession. It is their experience and passion that ensures the highest quality of meat and repeatability of production.
The company ZPM “Zaczyk” specializes in the slaughter and cutting of beef. We are also a producer of beef steaks, beef burgers, minced meat IQF and VEGE burgers.
Always the highest quality! This is the motto of our company, which is why every day we deliver the highest quality fresh and frozen beef, steaks, IQF minced meat, beef burgers and VEGE burgers to our contractors. The constantly growing interest in our offer confirms that care for quality is appreciated by our customers.
To meet the requirements of the most demanding beef lovers, we offer Beef Steaks and Premium Burgers.
Benefits of beef meat
Beef meat is an essential source of proteins, vitamins and minerals. More than 2/3 of beef meat contains less than 8% fat. 10g of beef meat is about 116kcal., and about 20g of protein and 3.6g of fat. Every day you can consume 1g of protein per 1kg of body weight – for example, 50g of protein per 50kg of body weight. These proteins, however, must come from a varied diet – meat, fish or eggs.
Beef meat is a rich source of B vitamins, magnesium, potassium and zinc – they are undoubtedly necessary for the functioning of the body. Vitamins and minerals contained in beef affect the proper functioning of the nervous system, nourish m.in bones muscles and joints. Beef meat is a rich source of B vitamins, magnesium, potassium and zinc – they are undoubtedly necessary for the functioning of the body. Vitamins and minerals contained in beef affect the proper functioning of the nervous system, nourish for example: bones muscles and joints. In addition to the above, beef also contains ergogenic ingredients such as creatine, which increases muscle mass and volume, thereby improving physical performance. Among food products, the most creatine is in beef. Beef also contains L-carnitine, which is a powerful antioxidant. L-carnitine has an extremely beneficial effect on the human body, which is why it is especially recommended for people on a diet, physical workers and athletes. Another very important component of beef is linoleic acid, i.e. CLA acid, which is responsible for reducing fat mass, in addition, it has anti-cancer, anti-atherosclerotic effects, regulates glucose levels and stimulates the immune system.
How to buy beef meat?
Color – this is what you need to pay attention first of all. Fresh, good quality beef should have a deep intense red color. Very dark or stained meat should be avoided.
Fat – the color of the fat should be light/cream. Dark/grey fat should be avoided.
Marbling – these are visible white streaks of soft fat that accumulates between bundles of muscle fibers. Marbling is considered one of the …
most important features of high-quality beef, it determines nobility and makes the meat after processing tender, juicy and retains a unique taste. Oleic acid, or omega-9 acid, is responsible for the marbling of beef. This acid actively reduces the level of bad cholesterol, supports the reduction of body fat and improves brain function. Marbledness, in addition to better taste qualities, also has a positive effect on our health!
Humidity and structure – it is best to choose springy, moist and shiny meat. The freshness of beef can be checked by pressing it – after a while it should return to its natural shape.
Smell – it should be a characteristic smell of meat. A sour smell testifies to the spoilage of meat. Note: bare meat may take in and give away other flavours.
How to store beef? It is best to store in the refrigerator in the place least exposed to temperature changes when opening it. Most refrigerators have drawers, some even with the possibility of setting the temperature adapted to the contents, so it is best to store them in such a place, covered and in a large piece so that it stays fresh longer.
How to prepare beef? There are several methods of preparing beef. Individual pieces of beef are suitable for stewing, baking, frying, grilling and serving raw – in the Offer tab in the More Information option subsection We recommend for dishes – you can find details on how to prepare each piece of beef.
Coarse salt and freshly ground pepper are basic spices ideal for beef. In addition to salt and pepper, beef meat is also well suited to such spices as: rosemary, garlic, ginger, coriander, bear garlic or soy sauce. If the beef meat is going to fry in a pan – dried herbs and spices are usually added a few minutes before its end to preserve their aroma and to avoid burning them, which would result in the secretion of characteristic bitterness. However, if we are going to bake or stew beef under cover, we can marinate it a few hours earlier in our favorite spices. In addition to the above-mentioned spices, red wine can be used to prepare beef. Beef and red wine are the perfect combination! Wine perfectly emphasizes the taste of beef.
What is equally important in the preparation of beef is the principle that after processing it should “rest”. Beef meat after frying must be set aside for a few minutes. When frying, the juices contained in the meat circulate. If immediately after processing the meat is cut or punctured juices will flow out.
Thanks to “resting” we allow the juices to spread evenly, and the temperature in the middle of the meat equalized.
How to season beef? Seasoning of beef – that is, its ripening, is a process that increases the quality of beef. Thanks to seasoning, beef becomes more fragile, as muscle fibers soften and become more delicate. In addition, beef gains an amazing taste and aroma. Usually, beef is seasoned for steaks, i.e.: tenderloin, rump, striploin and entrecote.
Beef can be seasoned in two ways – dry and wet:
Wet seasoning – involves storing smaller pieces of boneless beef in a vacuum film for 2-3 weeks at a temperature of 2-40C. Meat gains in tenderness and softness, but does not lose in juiciness.
In this way of seasoning, beef loses minimal weight.
Wet seasoning can be carried out in your refrigerator – the best place to store is its drawer. Beef is then less exposed to temperature changes when opening the refrigerator.
Dry seasoning – consists in storing meat in a special place without packaging at a temperature of 1-40C, appropriate humidity of approx. 80%, and controlled air flow for a period of 2-3 weeks. As a result of dry seasoning, the meat loses moisture, accumulating the best taste qualities, it also becomes more tender. In this method, the meat is seasoned in large pieces together with the bone.
Countries to which we sell products
We deliver our products to countries such as: