We have beef, veal, pork and lamb and their offal in different cuts and packaging, from the least processed (carcasses) to the most processed (muscles, cuts, minced meat, etc.)

We have many controlled supply lines and sources and have a wide range of cooked and raw frozen poultry and tailor-made processed products, in different cuts and weights (cuts, chopped, breaded, etc.) adapted to your requirements.

The synergy of our businesses and expertise in meat and poultry cuts, combined with perfect cooking processes mean we can provide every recipe and processed product to meet the expectations of our different markets.

Our twice-yearly magazine “Mise en Bouche” is dedicated to catering professionals and is designed to make a connection between you and us. It has a series of recipes for our meat, which may inspire your menus.