Carmangeria Ozana

Carmangeria Ozana Beef Leg for Schnitzel

Veal meat is known to be less fatty and healthier than other types of red meat. It is rich in proteins, iron and vitamin B12, essential nutrients for maintaining the health and vitality of the body.

Storage conditions

Store between 0 and 4 degrees.

To know

Because we care a lot about quality and hygiene standards, but also about the safety of our consumers, every Monday we sterilize the cutting and processing unit. As a result, all our activity is stopped, including deliveries to Sezamo. We promise that you will find us with the same safe and quality products, starting from Tuesday.

About the producer

Founded in 1993, Carmangeria Ozana has aimed from the beginning to attract customers through the quality of its products. We process meat from our own farm or from other top-ranking partners in the Romanian industry, all at the best quality.

We offer gourmets the full range of beef, pork or sheep meat products. In addition, we sell assorted skewers, sausages, cutlets, juicy mici, cracklings, rinds, organs or traditional seasonal products.

The Top Chef MACELAR concept aims to create an environment in which Romanian butchers try to surpass the current practice of the industry in its various stages of production: general preparation, meat cutting, display and creative use of beef, pork, sheep and poultry products. In the two days of the event, on May 5 and 6, the competition enjoyed the best audience. There were six teams that competed with courage and determination for the Top Chef MACELAR trophy.

Over three hours and a quarter, each competing team had at their disposal half a beef carcass, half a pork carcass, a whole lamb and five chicken carcasses, which they transformed into value-added products. The participating teams were able to provide their own spices, marinades and side dishes to finish the products designed to inspire and push the limits. The jury, made up of independent referees, selected by the organizers from among the most important specialists in the specialty industry, scored each team based on technique and skills, workmanship, product innovation, overall finish and presentation.

In this field, innovation is very important, the category of semi-prepared, ready-to-cook, ready-to-eat products must be developed, but also the cutting styles of meat in different categories, such as pork, chicken, beef or sheep. The positioning and presentation of these products is equally important. Romanians like already established products (mici, sausages, burgers), but research and well-trained people are needed to create new products, aligned with popular taste trends globally.