Meat Appetit

Fillets, Breast and Leg

High-quality meat with a solid structure, guaranteeing performance, flexibility of application and great presentation.

Clean composition and repetition that enhance the premium offering.

The naturalness of the raw material and simple composition make it easier to communicate quality in the premium segment and in dietary offerings. Uniform quality facilitates production planning and reduces the risk of complaints.

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Filet of turkey

Filet of turkey
Filet of turkey zs in netting

Filet of turkey zs in netting
Medallions of turkey fillet

Medallions of turkey fillet
Turkey leg steaks

Turkey leg steaks
Thigh zs bk in grid

Thigh zs bk in grid

many possibilities of preparation

The Meat Appetit brand is a line of frozen turkey products that belongs to the PMiW Lukosz portfolio. Our own certified Turkey Slaughterhouse and modern, specialized Production Plants, allow us to fully control the safety of our products.
We make sure that our products are always reproducible, with the highest guaranteed quality and simple composition.

air fryer

oven

Speed Cooking Solutions

combi streamer

fryer

convection oven

what do you gain by choosing our breaded turkey meat products?

All products are distinguished by the perfect crunchiness of the coating, juiciness and precisely selected spices. The products are standardized by weight. This is an offer aimed at the HoReCa industry, which perfectly matches the current needs and requirements of a professional kitchen.

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Repeatable format for professional production

The products provide a consistent cross-section and format, making it easier for teams preparing large volumes. Thanks to the consistency of the elements, kitchens can portion raw material faster and maintain consistent dish quality. This facilitates cost control and demand planning. The solution supports work regardless of staff experience.

Menu versatility

The products work well in main dishes, barbecues, lunches, salads and one-pot dishes. They can form the basis of diversified compositions in premium restaurants, hotel buffets and production kitchens. The flexibility of their use helps increase the efficiency of the raw material and makes it possible to create a diverse menu.

Optimal raw material under different techniques

The products give reliable results in baking, braising, frying, grilling and sous vide processing. They retain properties in a variety of preparation methods, making it easier for kitchens operating on large quantities. They minimize the risk of technological errors and speed up the preparation of dishes.

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High quality meat to guarantee stable portioning in HoReCa

Carefully selected fillets and chicken breasts of even weight facilitate portioning, costing and production planning. They work well in banquet dishes, buffets, catering and daily lunch sets, keeping guest satisfaction high.

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Carefully processed fillets increase kitchen productivity

Treated, cleaned of excess fat, meat parts shorten preparation to a minimum. They facilitate the organization of the team’s work, reduce technological losses and help maintain the repeatable quality of dishes even at high attendance, including during the highest occupancy.

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