In Macro-Frio, there is a set of principles that form the basis of our position and performance. The constant of all the factors that determine the impeccable quality of products we sell. A careful selection of meats, a detailed verification of the production cycles, and the best ways to logistical treatment, in the packing and commercialization. The products warranty that arrives in the best consumption conditions, to the tables of consumers.
POULTRY
› Whole Chicken
› Chicken breast
› Chicken leg quarter
› Chicken gizzards
› Chicken three joint wings
› Chicken drumsticks
› Chicken field
› Turkey breast
› Whole turkey
› Turkey inner fillet
› Whole duck
› Chicken “pipis”
› Chicken paws
› Quail
› Chicken broth
BOVINE
› Brazilian Steack
› Bullock tenderloin
› Eye round
› Shin
› Topside
› Rump
› Striploin boneless
› Chuck
› Heart of rump
› Fore-rib chops
› Tail of rump
› Beef stew
› Chuck tender
› Shoulder boneless without shin
› Bullock steak
› Tails of beef
› Boneless bullock feet
› Bullock feet
› Bullock tongue
› White stomach
› White stomach cut
PRE COOKED
› Burger
› Minced meat
› Meatballs
› Seasoned chicken (barbecue)
› Turkey meat roll
CAPRINE/OVINE
› Lamb forequarter
› Lamb leg
› Whole lamb
› Lamb chops
› Lamb rack
› Baby goat
› Lamb stew
HUNT
› Pheasant
› Boar
› Hunting rabbit
› Boar spare ribs
› Partridge
PORK
› Piglet
› Piglet belly
› Pork filets
› Pork chops
› Pork ribs sliced
› Belly rind bone in
› Sliced belly
› Meaty spare ribs pork
› Boneless pork loin
› Pork loin ribs
› Pork riblets
› Chunks
› Pork skewered
› Collar bone in
› Tenderloin
› Pork trotters (front feet)
› Ears
› Cheeks meat bone in
› Sliced shank
› Iberian toploin
› Iberian blades
