Jacobsen - Best in meat
We fly the flag for increased sustainability in the import and wholesale of meat
Jacobsen - Best in meat
We fly the flag for increased sustainability in the import and wholesale of meat
Meat importer and wholesaler for more than 70 years
Facts and figures about E.Jacobsen GmbH
Want things in cold print? Then we’ll let the facts and figures speak for us. After all, we have already enjoyed 70 successful years as a meat importer and wholesaler.
6240
tons of meat were imported by Jacobsen in 2021
6
Our multilingual staff speak over 6 languages
541
We supply over 500 customers with our premium beef
13
employees give their best every day for reliable top quality
12
Jacobsen imports meat from 12 regions of the world
5000
tons of CO2 are saved annually by Jacobsen – e.g. with the compensation by hydropower
100
Our company headquarters in Hamburg is 100 percent climate-neutral.
22280
In 2021, our employees flew 22280 km in a climate-neutral manner to check quality on site
Reliable import and wholesale of meat for many sectors
Our sectors of the meat industry
As a successful, strong importer and wholesaler of meat with many years of experience and excellent knowledge of the industry, we know exactly what our customers need. Today, numerous prominent companies from a range of different sectors in the meat industry rely on the consistently high quality offered by Jacobsen.
Food retail trade (FRT)
High goods availability, top international meat quality, premium own brands and a personalised service such as individual pricing and repackaging all make Jacobsen a trustworthy partner for the food retail trade (FRT).
Bulk consumers and wholesale delivery
Special requirements apply for bulk consumers and wholesale delivery – we know them like the back of our hand. For decades, Jacobsen has been a professional, reliable provider of top meat products from many regions of the world to food wholesalers and food service suppliers.
Cash & carry markets
International cash & carry markets (C+C, cash-and-carry wholesale, cash-and-carry supermarket) place their trust in the cooperative and reliable partnership with Jacobsen. After all, we’ve stood for meat quality of the highest level for more than 70 years.
Meat-processing industry
Global business relations with selected suppliers, continuous dialogue, strict quality guidelines and consistently high meat quality are what make Jacobsen a reliable partner to the meat-processing industry.
Discover our range of premium meat quality
Our range and unique own brands meet the highest quality and enjoyment requirements
Appropriate and natural rearing operations, along with careful selection and strict controls directly on the premises of our international partners guarantee the peak quality of our attractive range and unique own brands Supremo® and Weideluxe®. Exclusively from the house of Jacobsen!
Filter our range:
The premium Argentine beef for our own brand Supremo® is the product of ideal breeding conditions, appropriate, near-natural raising and natural feed for our Angus and Hereford beef cattle. Discover the taste of Argentina – go on an exquisite culinary journey of extraordinary flavour with our Supremo® premium steak specialities. Buen Apetito!
Rib-eye steak / entrecôte (prime rib)
The rib-eye steak – also known as entrecôte – comes from the forequarter. This section of the back can be found behind the neck and in front of the sirloin. The meat is characterised by its distinctive fat core. This is also how the steak gets its name because the core looks like an eye, which led it to being called a rib-eye steak. The meat is particularly tender and succulent and is heavily marbled – a steak that looks great and is full of flavour.
Sirloin steak / striploin steak / New York strip
The sirloin steak – also described as striploin steak or New York strip – comes from the hindquarter and is one of the steak classics. The meat has a permanent rim of fat that enhances its own distinctive taste. It also has good marbling and more of a firm texture. It has a very intense flavour, which is what makes the sirloin steak so popular.
Filet steak / filet mignon / tenderloin
The filet steak – also known as filet mignon or tenderloin – comes from the inner lumbar section. The meat is particularly tender and finely marbled as this muscle is very rarely under strain.
Rump steak
The rump steak is a part of the rear leg. The meat is particularly lean and has a more intense flavour than the filet, for example. Meat / steak cut: The cut is made from the full rump without the rump cap and corcho. The rump steak is about 2 to 3 centimetres thick.
Rib-eye steak / entrecôte (prime rib)
The rib-eye steak – also known as entrecôte – comes from the forequarter. This section of the back can be found behind the neck and in front of the sirloin. The meat is characterised by its distinctive fat core. This is also how the steak gets its name because the core looks like an eye, which led it to being called a rib-eye steak. The meat is particularly tender and succulent and is heavily marbled – a steak that looks great and is full of flavour.
Sirloin steak / striploin steak / New York strip
The sirloin steak – also described as striploin steak or New York strip – comes from the hindquarter and is one of the steak classics. The meat has a permanent rim of fat that enhances its own distinctive taste. It also has good marbling and more of a firm texture. It has a very intense flavour, which is what makes the sirloin steak so popular.
Filet steak / filet mignon / tenderloin
The filet steak – also known as filet mignon or tenderloin – comes from the inner lumbar section. The meat is particularly tender and finely marbled as this muscle is very rarely under strain.
Rump steak
The rump steak is a part of the rear leg. The meat is particularly lean and has a more intense flavour than the filet, for example. Meat / steak cut: The cut is made from the full rump without the rump cap and corcho. The rump steak is about 2 to 3 centimetres thick.
Under the brand Weideluxe®, we offer you beef, lamb and game directly from Northern Germany. Appropriate and natural rearing operations, along with careful selection and strict controls guarantee consistent premium quality at all times. Sample the exceptional flavour and our individual, custom cuts for yourself. We wish you bon appétit!
Heifer tenderloin
Tenderloin from the heifer is the most refined and exclusive part of the animal. It possesses an outstanding level of quality, and is extremely tender, juicy and especially lean. The individually portioned steaks only need to be seared on both sides briefly. The fantastic flavour is sure to be a winner with every passionate steak fan.
Heifer striploin
Heifer striploin is well-known as one of the most popular cuts of beef available. Due to its fine marbling and intramuscular fat deposits, this steak speciality is extremely tender and juicy, and offers an intense flavour.
Heifer ribeye
The heifer ribeye is cut from the cow’s loin and follows the striploin. It is the jewel on the steak crown for many connoisseurs. The ribeye typically has a fatty eye in the centre, which, surrounded by finely marbled lean meat, releases an incredible flavour during preparation.
Heifer heart of rump
The heifer heart of rump is perfect for all kinds of dishes in the professional kitchen. But even when cut into individual steaks, this fine piece of heifer meat unveils its very own, aromatic flavour.
Beef topside cop off
The beef topside features very short-fibred meat and very little fat, which runs throughout the meat in the form of fine veins. It is one of the most highly sought-after cuts in beef. The topside is ideal as braised beef for roulades or as a beef steak.
Beef silverside PAD
The beef silverside is not quite as fine-fibred as the beef topside, does not have any fat cover and is also entirely free from gristle. It is cut from the top rear of the leg. Cubed meat from the silverside is ideal for goulash and ragouts, while slices are good for roulades.
Eye of round PAD
The smaller, elongated cut outside of the silverside is referred to as the eye of round. A PAD (peeled and degristled) cut, i.e. without any fat or gristle, it is excellent for preparing tender goulash dishes and tasty braised or marinated beef.
Rump cap
The rump cap is the thin tapering tip of the tail part (of the cow) adjoining the rump on the front, and is coated with a layer of fat tissue on the side facing the skin. The rump cap is perfect for a Sunday feast.
Heifer tenderloin
Tenderloin from the heifer is the most refined and exclusive part of the animal. It possesses an outstanding level of quality, and is extremely tender, juicy and especially lean. The individually portioned steaks only need to be seared on both sides briefly. The fantastic flavour is sure to be a winner with every passionate steak fan.
Heifer striploin
Heifer striploin is well-known as one of the most popular cuts of beef available. Due to its fine marbling and intramuscular fat deposits, this steak speciality is extremely tender and juicy, and offers an intense flavour.
Heifer ribeye
The heifer ribeye is cut from the cow’s loin and follows the striploin. It is the jewel on the steak crown for many connoisseurs. The ribeye typically has a fatty eye in the centre, which, surrounded by finely marbled lean meat, releases an incredible flavour during preparation.
Heifer heart of rump
The heifer heart of rump is perfect for all kinds of dishes in the professional kitchen. But even when cut into individual steaks, this fine piece of heifer meat unveils its very own, aromatic flavour.
Beef topside cop off
The beef topside features very short-fibred meat and very little fat, which runs throughout the meat in the form of fine veins. It is one of the most highly sought-after cuts in beef. The topside is ideal as braised beef for roulades or as a beef steak.
Beef silverside PAD
The beef silverside is not quite as fine-fibred as the beef topside, does not have any fat cover and is also entirely free from gristle. It is cut from the top rear of the leg. Cubed meat from the silverside is ideal for goulash and ragouts, while slices are good for roulades.
Eye of round PAD
The smaller, elongated cut outside of the silverside is referred to as the eye of round. A PAD (peeled and degristled) cut, i.e. without any fat or gristle, it is excellent for preparing tender goulash dishes and tasty braised or marinated beef.
Rump cap
The rump cap is the thin tapering tip of the tail part (of the cow) adjoining the rump on the front, and is coated with a layer of fat tissue on the side facing the skin. The rump cap is perfect for a Sunday feast.
Whether striploin from the beef loin, brisket from the forequarter or rump steak and rump cap from the leg – our beef boasts maximum freshness and quality, and is characterised by selected cuts. Countries of origin such as Brazil, Argentina or Uruguay stand for top enjoyment, but we also deliberately source our beef from Germany and other EU countries.
Forequarter
The meat from the beef forequarter boasts a full-bodied flavour and is ideal for braised and boiled meat dishes. We offer the following products from the forequarter:
- Beef brisket
- Shoulder clod
- Chuck tender
- Trimmings 90/10
- Chuck roll
- Feather blade
Loin
The beef loin is the most refined part of the cow, as fine veins of fat run through the lean meat, making it particularly tender and juicy. From this cut, we offer the following products:
- Striploin
- Fillet/Tenderloin
- Entrecôte (ribeye)
Leg
The meat from the cow’s leg is lean and features a powerful flavour, making it a popular choice as a braising cut. We offer the following products:
- Topside (cap on/cap off/PAD)
- Silverside/Flat, Silverside PAD
- Knuckle
- Eye of round, Eye of round PAD
- Heart of rump, Rump cap
- Shank
- Goulash meat 100% VL
- Trimmings 90/10 and 80/20
- Rump tail
Abdominal flap
Parts of the abdominal flap (flank/flap) are excellent for frying. We offer you the following products:
- Flank steak
- Flap meat
Offal
Beef offal are packed with valuable protein, little fat and therefore contains few calories. We offer you the following products:
- Beef tongue
- Beef liver
Forequarter
The meat from the beef forequarter boasts a full-bodied flavour and is ideal for braised and boiled meat dishes. We offer the following products from the forequarter:
- Beef brisket
- Shoulder clod
- Chuck tender
- Trimmings 90/10
- Chuck roll
- Feather blade
Loin
The beef loin is the most refined part of the cow, as fine veins of fat run through the lean meat, making it particularly tender and juicy. From this cut, we offer the following products:
- Striploin
- Fillet/Tenderloin
- Entrecôte (ribeye)
Leg
The meat from the cow’s leg is lean and features a powerful flavour, making it a popular choice as a braising cut. We offer the following products:
- Topside (cap on/cap off/PAD)
- Silverside/Flat, Silverside PAD
- Knuckle
- Eye of round, Eye of round PAD
- Heart of rump, Rump cap
- Shank
- Goulash meat 100% VL
- Trimmings 90/10 and 80/20
- Rump tail
Abdominal flap
Parts of the abdominal flap (flank/flap) are excellent for frying. We offer you the following products:
- Flank steak
- Flap meat
Offal
Beef offal are packed with valuable protein, little fat and therefore contains few calories. We offer you the following products:
- Beef tongue
- Beef liver
We import our prime steer meat exclusively from selected breeding operations in Argentina, Brazil, Uruguay and Paraguay. Here, it is the slower growth and all-year-round outdoor breeding in the South American grasslands that give our prime steer meat its premium quality and finely marbled, tender aroma.
Forequarter
The meat from the prime steer forequarter boasts a full-bodied flavour and is ideal for braised and boiled meat dishes. We offer the following products from the forequarter:
- Brisket
- Shoulder clod
- Chuck tender
- Feather blade
- Chuck roll
Loin
The loin of the prime steer is the most refined part, as fine veins of fat run through the lean meat, making it particularly tender and juicy. From this cut, we offer the following products:
- Striploin
- Fillet/Tenderloin
- Entrecôte (ribeye)
Leg
The meat from the leg of the prime steer is lean and features a powerful flavour, making it a popular choice as a braising cut. We offer the following products:
- Topside
- Silverside/flat
- Knuckle
- Eye of round
- Heart of rump
- Rump cap
- Rump tail
Abdominal flap
Parts of the abdominal flap (flank/flap) are excellent for frying. We offer you the following products:
- Flank steak
- Flap meat
Forequarter
The meat from the prime steer forequarter boasts a full-bodied flavour and is ideal for braised and boiled meat dishes. We offer the following products from the forequarter:
- Brisket
- Shoulder clod
- Chuck tender
- Feather blade
- Chuck roll
Loin
The loin of the prime steer is the most refined part, as fine veins of fat run through the lean meat, making it particularly tender and juicy. From this cut, we offer the following products:
- Striploin
- Fillet/Tenderloin
- Entrecôte (ribeye)
Leg
The meat from the leg of the prime steer is lean and features a powerful flavour, making it a popular choice as a braising cut. We offer the following products:
- Topside
- Silverside/flat
- Knuckle
- Eye of round
- Heart of rump
- Rump cap
- Rump tail
Abdominal flap
Parts of the abdominal flap (flank/flap) are excellent for frying. We offer you the following products:
- Flank steak
- Flap meat
Tender, lean and with a natural flavour – veal is considered a true delicacy (and rightly so!) and is not just reserved for the menus of award-winning chefs. To guarantee you maximum freshness, top quality and selected cuts, as a meat importer and wholesaler, we mainly source our veal from Germany and other EU countries.
Forequarter
The meat from the forequarter boasts a full-bodied flavour and is ideal for minced meat products. We offer the following products from the forequarter:
- Trimmings 80/20
Loin
The veal saddle is particularly tender and low in fat. From this part, we offer the following products:
- Boneless loin
- French rack
- Fillet
Leg
The meat from the calf’s leg is nice and lean, making it a popular choice for braising or schnitzel. We offer the following products:
- Silverside
- Knuckle
- Eye of round
- Heart of rump
- Rump cap
- Rump tail
- Trimmings 80/20
Offal
Veal offal are packed with valuable protein, little fat and therefore contains few calories. We offer you the following products:
- Veal liver
Forequarter
The meat from the forequarter boasts a full-bodied flavour and is ideal for minced meat products. We offer the following products from the forequarter:
- Trimmings 80/20
Loin
The veal saddle is particularly tender and low in fat. From this part, we offer the following products:
- Boneless loin
- French rack
- Fillet
Leg
The meat from the calf’s leg is nice and lean, making it a popular choice for braising or schnitzel. We offer the following products:
- Silverside
- Knuckle
- Eye of round
- Heart of rump
- Rump cap
- Rump tail
- Trimmings 80/20
Offal
Veal offal are packed with valuable protein, little fat and therefore contains few calories. We offer you the following products:
- Veal liver
Pork stands for aromatic, savoury enjoyment and thanks to its numerous cuts, allows for lots of creativity in the kitchen. What’s more, pork is far better than its reputation nowadays, the meat is not much different to other meat varieties due to the fat content of current breeds, and it is also a great supply of important B-vitamins and proteins.
Pork collar
The pork collar is an especially juicy piece of the pig, as it is streaked with fat. It is ideal for braising roast collar, frying or grilling pork neck chops. We offer the following products from the pork collar:
- Boneless collar
Pork loin
Cuts from the pig’s back is only streaked with a little fat and is therefore very tender. It is great for roast pork, braised and grilled dishes. We offer the following products:
- Boneless loin
- Fillet
Pork collar
The pork collar is an especially juicy piece of the pig, as it is streaked with fat. It is ideal for braising roast collar, frying or grilling pork neck chops. We offer the following products from the pork collar:
- Boneless collar
Pork loin
Cuts from the pig’s back is only streaked with a little fat and is therefore very tender. It is great for roast pork, braised and grilled dishes. We offer the following products:
- Boneless loin
- Fillet
Lamb and mutton are rightly considered tender delicacies and have a fixed place in many kitchens. To ensure that your guests and customers can enjoy this aromatic meat in all its entirety, we as a meat importer and wholesaler leave nothing to chance! We import our lamb and mutton in top quality from selected breeding operations in New Zealand and EU countries.
Forequarter
The lamb forequarter produces the parts brisket, neck, shoulder and foreshank. The meat is ideal for lamb goulash, lamb roulade, lamb ragouts and soups, among other dishes. We offer the following products from this part:
- Bone-in forequarter, boneless forequarter
- Oystercut shoulder (shank off)
- Foreshank
- Saratoga racks
- Trimmings (lamb and mutton)
Loin
Mutton and lamb loin is available as a whole piece or in parts such as boneless loin, cutlet, bone-in loin and lamb tenderloin. Mutton and lamb loin is very tender meat and ideal for grilling. We offer you:
- Boneless loin (without silverskin, lamb and mutton)
- Tenderloin (lamb and mutton)
- 8 rib saddle (25mm), One rib saddle (25 mm), 8 rib loin (75mm)
- Saddle reformed, Loins reformed
- T-bone steaks
Leg (drumstick)
The lamb and mutton leg (drumstick) is a part taken from the hindquarters. It is very lean, tender and succulent, making it ideal for grilling lamb steaks, as roast lamb or for lamb goulash. We offer the following products:
- Bone-in leg, boneless leg (lamb and mutton)
- Sliced leg
- Lamb chump (cap off)
- Hind shank
Forequarter
The lamb forequarter produces the parts brisket, neck, shoulder and foreshank. The meat is ideal for lamb goulash, lamb roulade, lamb ragouts and soups, among other dishes. We offer the following products from this part:
- Bone-in forequarter, boneless forequarter
- Oystercut shoulder (shank off)
- Foreshank
- Saratoga racks
- Trimmings (lamb and mutton)
Loin
Mutton and lamb loin is available as a whole piece or in parts such as boneless loin, cutlet, bone-in loin and lamb tenderloin. Mutton and lamb loin is very tender meat and ideal for grilling. We offer you:
- Boneless loin (without silverskin, lamb and mutton)
- Tenderloin (lamb and mutton)
- 8 rib saddle (25mm), One rib saddle (25 mm), 8 rib loin (75mm)
- Saddle reformed, Loins reformed
- T-bone steaks
Leg (drumstick)
The lamb and mutton leg (drumstick) is a part taken from the hindquarters. It is very lean, tender and succulent, making it ideal for grilling lamb steaks, as roast lamb or for lamb goulash. We offer the following products:
- Bone-in leg, boneless leg (lamb and mutton)
- Sliced leg
- Lamb chump (cap off)
- Hind shank
Whether roasted or braised, as a whole leg or tender medallions – game is growing in popularity and is practically a fixed item on many menus, especially in autumn and winter. And it’s no wonder! Not only does game boast an aromatic, savoury flavour, but it also impresses with lean and nutrient-rich meat that can be used to prepare all kinds of dishes.
Roe venison
Roe venison is particularly tender, low in fat and aromatic to taste, as like with all other wild animals, the deer is still actually able to live as nature intended, without any stress. We offer the following products:
- Boneless leg, bone-in leg
- Boneless loin, bone-in loin
- Roe venison shoulder blade
- Tenderloin
- Goulash and premium goulash
Venison
Venison possesses similar properties to roe venison. The rather dark, tasty meat is an especially low-fat, protein-rich meat variety. We offer you:
- Boneless leg, bone-in leg, leg 4-cut
- Tenderloin
- Venison shoulder blade
- Boneless loin, bone-in loin
- Goulash and premium goulash
Wild boar
Wild boar is slightly fattier than the game from roe venison or venison, but features less of a game taste. We recommend:
- Boneless leg, bone-in leg
- Wild boar tenderloin
- Wild boar collar
- Wild boar shoulder
- Boneless loin, bone-in loin
- Goulash and premium goulash
Roe venison
Roe venison is particularly tender, low in fat and aromatic to taste, as like with all other wild animals, the deer is still actually able to live as nature intended, without any stress. We offer the following products:
- Boneless leg, bone-in leg
- Boneless loin, bone-in loin
- Roe venison shoulder blade
- Tenderloin
- Goulash and premium goulash
Venison
Venison possesses similar properties to roe venison. The rather dark, tasty meat is an especially low-fat, protein-rich meat variety. We offer you:
- Boneless leg, bone-in leg, leg 4-cut
- Tenderloin
- Venison shoulder blade
- Boneless loin, bone-in loin
- Goulash and premium goulash
Wild boar
Wild boar is slightly fattier than the game from roe venison or venison, but features less of a game taste. We recommend:
- Boneless leg, bone-in leg
- Wild boar tenderloin
- Wild boar collar
- Wild boar shoulder
- Boneless loin, bone-in loin
- Goulash and premium goulash
Want to offer your customers and guests a truly flavourful experience – without meat? Nothing could be easier with our premium meat alternatives! Discover our vegan burger patties, for example, which are free from flavourings, preservatives and flavour enhancers, and are the perfect addition to any burger. Or try our beanit®, our chunks and mince made of fava beans, which are precooked and ideal for cold and warm dishes alike.
Vegane Patties für Burger
In Deutschland gefertigt, stecken in unseren veganen Patties jede Menge gesunde und natürliche Zutaten. Nicht umsonst erhalten die Bratlinge das Gütezeichen „A“ auf der Nutri-Score-Skala. Bei der Zubereitung sind Ihren Ideen zudem kaum Grenzen gesetzt. Servieren Sie die veganen Patties klassisch als saftige Burger oder geben Sie sie als Topping auf Salate und in Bowls. Auch im Wrap und Sandwich oder pur mit Beilagen und leckeren Soßen lässt sich die pflanzliche Fleischalternative toll genießen.
beanit® – Pflanzliche Chunks und Hack für die vegane Küche
Zum Braten in der Pfanne, zum Kochen auf kleiner Flamme, zum Garen im Ofen oder zum direkten Verzehr – lassen Sie Ihrer Kreativität in der Küche mit beanit® freien Lauf! Denn die Chunks und das Hack aus finnischen Favabohnen kommen gebrauchsfertig daher und eignen sich für vielerlei Gerichte. Durch die intelligente Verpackungslösung begeistern die veganen Fleischalternativen nicht nur durch ihre besonders lange Haltbarkeit, sondern auch durch eine Lagerung, welche gänzlich ohne Kühlung auskommt.
Vegane Patties für Burger
In Deutschland gefertigt, stecken in unseren veganen Patties jede Menge gesunde und natürliche Zutaten. Nicht umsonst erhalten die Bratlinge das Gütezeichen „A“ auf der Nutri-Score-Skala. Bei der Zubereitung sind Ihren Ideen zudem kaum Grenzen gesetzt. Servieren Sie die veganen Patties klassisch als saftige Burger oder geben Sie sie als Topping auf Salate und in Bowls. Auch im Wrap und Sandwich oder pur mit Beilagen und leckeren Soßen lässt sich die pflanzliche Fleischalternative toll genießen.
beanit® – Pflanzliche Chunks und Hack für die vegane Küche
Zum Braten in der Pfanne, zum Kochen auf kleiner Flamme, zum Garen im Ofen oder zum direkten Verzehr – lassen Sie Ihrer Kreativität in der Küche mit beanit® freien Lauf! Denn die Chunks und das Hack aus finnischen Favabohnen kommen gebrauchsfertig daher und eignen sich für vielerlei Gerichte. Durch die intelligente Verpackungslösung begeistern die veganen Fleischalternativen nicht nur durch ihre besonders lange Haltbarkeit, sondern auch durch eine Lagerung, welche gänzlich ohne Kühlung auskommt.
Supremo® – Premium steak specialities, made to measure
Vast pastures, appropriate rearing operations and ideal breeding conditions lay the foundation for Supremo®.
Supremo® – Premium steak specialities, made to measure
Vast pastures, appropriate rearing operations and ideal breeding conditions lay the foundation for Supremo®.
As a meat importer and wholesaler, quality knows no limits with us
Meat imports from the best regions in the world
Classic countries of origin in South America such as Argentina, Brazil and Uruguay continue to offer maximum beef enjoyment thanks to their natural environment and favourable climatic conditions. We import the highest quality, tender lamb from New Zealand. But also from Europe, which continues to offer meat enjoyment of the highest level with the best veal, delicious pork and excellent game from Germany.
Argentina
1 | 7 Meat import from Argentina
Beef and prime steer meat import from Argentina
We import our beef and prime steer meat from appropriate rearing operations and in an excellent premium quality from Argentina.
As a meat importer and wholesaler, we cultivate long and close partnerships with selected partners in some of the most established and best cattle holdings in Argentina.
Australia
2 | 7 Meat import from Australia
Beef and prime steer meat import from Australia
Whether British breeds such as Angus or Hereford: Beef from Australia is something truly special and features an outstanding quality. Juicy, tender and with particularly pronounced marbling, along with a sweet, buttery flavour highly esteemed by connoisseurs: Fattening with high-quality grain (grain finished) is what makes Australian beef a true pleasure.
Brazil
3 | 7 Meat import from Brazil
Beef and prime steer meat import from Brazil
Brazilian beef enjoys vast popularity all over the world. At Jacobsen, we offer our clients Brazilian meat products in the best premium quality.
The partner operations where we import our goods from are not located in the Amazon region, meaning that no forests are cleared for the required pastures. This is a matter that lies close to our hearts – and is also a condition that operations have to meet to obtain EU approval.
EU
4 | 7 Meat trading with the European Union
Beef, prime steer meat, veal, pork, lamb and game from Europe
With holistic safety concepts, high hygiene and quality standards and legal directives, the European Union (EU) has established the best conditions for meat products with a consistently high quality.
New Zealand
5 | 7 Meat import from New Zealand
Lamb, mutton and game from New Zealand
Endlessly vast pastures offer animals plenty of space to move all year round and so too, enough room to graze – forming the basis for appropriate rearing and therefore, the best taste. Tender meat, mild aroma: Lamb, mutton and game from New Zealand are held in high esteem by connoisseurs all over the world.
Paraguay
6 | 7 Meat import from Paraguay
Beef and prime steer meat import from Paraguay
Paraguay is a landlocked country in South America with a tropical to sub-tropical climate, savannahs and numerous exotic plants and animals. The country is also known for its high-quality beef. Paraguay is one of the world’s leading producers and exporters of beef, with the majority of the meat coming from the Chaco.
Uruguay
7 | 7 Meat import from Uruguay
Beef and prime steer meat import from Uruguay
Unspectacular at first glance, but by the second glance, an established part of the meat export sector: Uruguay is a country that offers ideal conditions for raising cattle.
Here, animals enjoy maximum freedom of movement, benefit from appropriate rearing and grow healthily. With beef from Uruguay, Jacobsen offers you beef and prime steer in the best quality.
Latest news from the meat industry and about Jacobsen
Topics inspiring us to new ideas
In our News section, you will find all important information on the meat industry, meat import and meat trade. Current news from the industry, market reports, upcoming events and of course, exciting news from the company itself.
Filter news:
Excellently prepared for the challenges of the future
The meat industry is changing. To lay the foundation for the success of the coming years today, we at Jacobsen not only rely on …
Read more … Excellently prepared for the challenges of the future
Planned labelling of rearing operations as a key step in animal welfare
Preparing agricultural animal rearing in Germany for the challenges of the future – a stated aim of …
Read more … Planned labelling of rearing operations as a key step in animal welfare
Antibiotic use in the animal sector to be reduced permanently
The Federal Cabinet has passed a corresponding legal amendment to raise vigilance in the use of antibiotics and avoid the build-up of …
Read more … Antibiotic use in the animal sector to be reduced permanently
Microplastics found in pork and beef
Scientists have found microplastics in the blood and meat of pigs and cows for the first time. One reason for the deposits …
Aldi to be the first discount supermarket in Germany to reduce meat prices
Discount supermarket Aldi is the first in its sector to reduce its meat prices due to the generally …
Read more … Aldi to be the first discount supermarket in Germany to reduce meat prices
Meat from rearing form levels 3 and 4 at Kaufland for improved animal welfare
Food retailer Kaufland has achieved yet another goal in its efforts towards the responsible …
Read more … Meat from rearing form levels 3 and 4 at Kaufland for improved animal welfare