Frozen Pork Meat
Specification: Without skin, fat and bones; each half carcass cut into the following four piecse:
1.Nape: Each piece weighing 0.8kg net min.
2.Shoulder: Each piece weighing 1.35kg net each min.
3.Loin: Each piece weighing 0.55kg net each min.
4.Leg: Each piece weighing 2.2kg net each min.
With slight fat left on each piece of meat. In each carton, one piece of meat weighing less than the above stipulation is allowed.
Packing:Packed separately in cartons weighing 25kg net each, lined with a polythene bag.
Processed Frozen Goat Beef Meat
Type: Donkey, Lamb/ Mutton, Goat, Kangaroo, Camel
Freezing Process: BQF
Part: All Parts
- Blasted at: minus 40 degrees Celsius
- Storage at: minus 20 degrees Celsius.
- Temperature during Transportation: minus 18 degrees Celsius
For more information on our Meat products, contact us and you will get direct inquiry.
Frozen Pork Sparerib
Skin-off, bone-in, with tender loin and ribs 4-6cm in width,fat tissue not exceeding 0.5cm. Packing:In cartons of 25kg net each.
| Frozen pork liver||Without veins, fat and gall, fresh in quality and neat in appearance.|
Packing: 4 boxesX5kg to a carton.
Frozen pork Heart
|Washed and drained, without veins and bloodstain, fresh in quality and neat in appearance.|
Packing: 4 boxes to a carton of 20kg.
Frozen pork Kidney
Fat and external membrance removed, fresh in quality and neat in appearance.
Packing: 4 boxes to a carton of 20kg
| Frozen pork spleen||Fresh in quality, well-frozen and with a slight amount of fat left.|
Packing: 4 boxes(polybags)X5kg to a carton of 20kg