19
Oct
1 Rib lamb Loin – 75mm Chump On
No. per carton: approx. 22
Carton weight: approx. 23kg
The 1 rib loin, or shortloin, is prepared by splitting an 8 rib loin chump on between the 12th and 13th ribs creating the 1 rib loin and a lamb rack. Rib length - 75mm
ABERDEEN ANGUS
The Aberdeen Angus is the dominant beef breed in the U.S.A., Canada, Australia, New Zealand and Argentina.
ALPINE GOAT
The Alpina is a goat high and medium-sized. The live weight of females ranges from 60 and 80 kilos and males 80 and 100 kilos.
ANCHOVIES
Scientific Name: Engraulis mordax Common Name: Anchovies Specifications: Bulk Packaging Primary Source: California, Oregon, USA Packaging: 10 kg Master Carton
ARGENTINEAN SHRIMP
Scientific Name: Pleoticus Muelleri Common Name: Argentinean Shrimp Primary Source: Argentina Specifications: Bulk Size: L1: 10/20 Pieces L2: 20/30 Pieces
ARGENTINIAN GROUPER
Scientific Name: Acanthistius Brasiliensis Common Name: Argentinian Grouper Primary Source: Argentina Size: 200-400grs, 400-1000grs, 1000grs-up Packaging: 10kgs/semi-block/carton Specifications: Bulk, IQF
ARROW SQUID
Scientific Name: Nototodarus sloanii Common Name: Arrow Squid Primary Source: New Zealand Size: 100/200/, 200/300, 300/400, 400/600 Packaging: 10 kg
ATLANTIC HAKE
Scientific Name: Mercuccius Hubbsi Common Name: Atlantic Hake Primary Source: Argentina, Uruguay Specifications :IQF, Bulk Size: 80/120 gr, 100/200, 200/300,
BACK FAT OFF CUTS
Best quality fresh and frozen Brazilian,Canadian and European pork meat cuts for sale and export to china
BACK FAT RIND ON
Best quality fresh and frozen Brazilian,Canadian and European pork meat cuts for sale and export to china
BACK FAT RINDLESS
Best quality fresh and frozen Brazilian,Canadian and European pork meat cuts for sale and export to china
BAIT SQUID (HUMBOLD)
Common Name: Bait Squid Primary Source: Chile, Peru, Mexico Specifications: Whole, Skin on Size : 2-10 kg, 10kg – up,
BALTATA ROMANEASCA
The Romanian Baltata cows have a quiet temperament, they are mild and patient animals, endowed with good conditioned reflexes.
Beef brisket and Flat Ribs
wholesale Beef,Frozen Buffalo Meat,Frozen Beef ,Halal Frozen beef,Fresh and Frozen Meat cuts,Processed Frozen Beef Meat,Halal Frozen Beef,Frozen Buffalo Meat,Frozen Beef Omasum,Frozen Beef Tongue,Beef Offal's,Beef Trimings,Beef Tripes,Brazilian Beef,European Beef,Halal Certified
Beef brisket boneless
wholesale Beef,Frozen Buffalo Meat,Frozen Beef ,Halal Frozen beef,Fresh and Frozen Meat cuts,Processed Frozen Beef Meat,Halal Frozen Beef,Frozen Buffalo Meat,Frozen Beef Omasum,Frozen Beef Tongue,Beef Offal's,Beef Trimings,Beef Tripes,Brazilian Beef,European Beef,Halal Certified
Beef cuberoll
wholesale Beef,Frozen Buffalo Meat,Frozen Beef ,Halal Frozen beef,Fresh and Frozen Meat cuts,Processed Frozen Beef Meat,Halal Frozen Beef,Frozen Buffalo Meat,Frozen Beef Omasum,Frozen Beef Tongue,Beef Offal's,Beef Trimings,Beef Tripes,Brazilian Beef,European Beef,Halal Certified
BEEF CUBES BONE LESS
Meat cubes from the beef neck made by knife. At the moment we are doing this cubes iin 10kg cartons. Is a perfect product to be used as goulash.
Beef flank boneless
wholesale Beef,Frozen Buffalo Meat,Frozen Beef ,Halal Frozen beef,Fresh and Frozen Meat cuts,Processed Frozen Beef Meat,Halal Frozen Beef,Frozen Buffalo Meat,Frozen Beef Omasum,Frozen Beef Tongue,Beef Offal's,Beef Trimings,Beef Tripes,Brazilian Beef,European Beef,Halal Certified
BEEF FOREQUARTER
Boneless beef meat from the forequarter with flank and maximum a 5% of visual fat. It contains the neck, the blade shoulder, brisket and flank. Lean product really useful for processing
Beef Top Bit & Rump
wholesale Beef,Frozen Buffalo Meat,Frozen Beef ,Halal Frozen beef,Fresh and Frozen Meat cuts,Processed Frozen Beef Meat,Halal Frozen Beef,Frozen Buffalo Meat,Frozen Beef Omasum,Frozen Beef Tongue,Beef Offal's,Beef Trimings,Beef Tripes,Brazilian Beef,European Beef,Halal Certified
BEEF TOP BIT AND RUMP
wholesale Beef,Frozen Buffalo Meat,Frozen Beef ,Halal Frozen beef,Fresh and Frozen Meat cuts,Processed Frozen Beef Meat,Halal Frozen Beef,Frozen Buffalo Meat,Frozen Beef Omasum,Frozen Beef Tongue,Beef Offal's,Beef Trimings,Beef Tripes,Brazilian Beef,European Beef,Halal Certified
BEEF TOPSIDE WITH CAP, PAD
wholesale Beef,Frozen Buffalo Meat,Frozen Beef ,Halal Frozen beef,Fresh and Frozen Meat cuts,Processed Frozen Beef Meat,Halal Frozen Beef,Frozen Buffalo Meat,Frozen Beef Omasum,Frozen Beef Tongue,Beef Offal's,Beef Trimings,Beef Tripes,Brazilian Beef,European Beef,Halal Certified
BELLY RIND
Best quality fresh and frozen Brazilian,Canadian and European pork meat cuts for sale and export to china
BELLY STRIPS RINDLESS
Best quality fresh and frozen Brazilian,Canadian and European pork meat cuts for sale and export to china
BERICHON DU CHER SHEEP
The Berrichon is a large white-faced, medium boned, well-fleshed sheep originating from the Cher region of France. Its primary role has been that of a terminal sire ( used in a commercial breeding program) , producing quick growing easy fleshed lambs capable of being finished at a range of weights to suit varying market specifications and demands.
BLONDE D’AQUITAINE
The head of the Blonde d’Aquitaine is long from poll to muzzle. The forehead and muzzle are broad, the face triangular. Horns are light in colour and thick at the base, darkening at the tip
BLUE BELGIAN
The Belgian Blue is a large sized animal with rounded outline and prominent muscles. The shoulder, back, loin and rump are heavily muscled. The back is straight, rump is sloping, tail set is prominent and skin is fine. It has fine but strong legs and walks easily.
BLUE CRABS
Scientific Name: Callinectes sapidus Common Name: Blue Crabs Primary Source: China, India Size: Whole:100-150,150-200,200-300 g/pc Packaging: 6kg/ctn or as customers’ requirements
Bone in goat dices 10 kg
Goat carcass with bone in cut into dices.
The carcass is frozen and bandsawed into 50- 90 g IQF dices.
Bone in goat dices 5 kg
Goat carcass with bone in cut into dices.
The carcass is frozen and bandsawed into 50- 90 g IQF dices.
Bone in goat dices jumbo box
Goat carcass with bone in cut into dices.
The carcass is frozen and bandsawed into 50- 90 g IQF dices.
BONE IN GOAT LEG
Meat from the hindquarter bone in. At th emoment we are making the legs bone in chump on and chump off but there are other cuts we can also make different variations.
BONE IN GOAT SHOULDER
Bone in meat from the forequarter, without nerves or tendons with a 95% visual lean individually packaged
BONE IN LOIN WITH OYSTER PIECE
Best quality fresh and frozen Brazilian,Canadian and European pork meat cuts for sale and export to china
BONE IN LOIN, WITHOUT OYSTER PIECE
Best quality fresh and frozen Brazilian,Canadian and European pork meat cuts for sale and export to china
Bone in mutton flaps
Frozen meat product consisting of bone in flap cut from mutton carcasses with little fat cover.
The flaps are separated with a power saw (breastbone included). The flaps are sawed and trimmed.
BONE LESS CUBES IQF
Beef cubes from the forequarter made by saw IQF. We are offering this item in 1 or 2 kg bags or in 5 or 10kg cartons.
BONE-IN BREAST
TURKEY BREAST - BONE-IN BREAST
DE — Brust am Knochen
IT — Petto con osso
FR — Poitrine entière non désossée ES Pechuga con hueso
PT — Peito no osso
RU — Грудка на кости
CN — 鸡胸骨
JP — 骨付き胸肉
BONE-IN THIGH
TURKEY LEG - BONE-IN THIGH
DE — Oberkeule
IT — Sovraccoscia
FR — Haut de cuisse
ES — Muslo
PT — Coxa
RU — Бедро
CN — 鸡大腿
JP — 骨付きもも肉(膝上)
Boneless extra mutton leg
Frozen boneless mutton leg with fat cover shank off, chump on. Grades: - Minus 2,1 kg - 2,1 - 2,5 kg - Plus 2,5 kg
Boneless goat cubes
Frozen goat cubes boneless 4,5 cm.
The whole carcass is boned. The boneless meat is block frozen.
The blocks are bandsawed producing 4,5 cm IQF cubes
BONELESS GOAT SHOULDER
Boneless meat from the forequarter, without nerves or tendons with a 95% visual lean. We are produiproducing this item individually or block packaged.
Boneless mutton neck
Frozen meat product consisting of boneless neck and the top end of the loin.
The neck is separated from the carcass and the tendon removed. The whole necks can be cut in half, together with the top loin or separately. The product is frozen in block.
Boneless mutton shank
Frozen meat product consisting of boneless fore and hind shanks. Fore and hind shank ratio may vary.
Shanks are boned and tendon removed.
The product is frozen in block.
Boneless mutton shoulder shank off
Frozen meat product consisting of shoulder without the shank 85% lean meat minimum.
Shoulder is separated from the forequarter slash boned and shank removed.
Boneless mutton shoulder shank on
Frozen meat product consisting of shoulder with the shank 85% lean meat minimum.
Shoulder is separated from the forequarter slash boned.
Boneless mutton shoulder shank on vacuum pack
Frozen meat product consisting of shoulder with the shank 85% lean meat minimum.
Shoulder is separated from the forequarter slash boned and the shank is removed partially.
Boneless netted mutton leg
Boneless mutton leg shank off. Legs are 2,5 kg plus with fat cover.
Leg is separated from the carcass including the chump, shank is removed. Legs are tunnel boned manually then netted and vacuum packed.
Boneless Skinless Half Turkey Breast
We are wholesale suppliers, bulk exporters of Boneless Skinless Half Turkey Breast . Our Boneless Skinless Half Turkey Breast is of HALAL
Boneless Skinless Whole Turkey Breast
We are wholesale suppliers, bulk exporters of Boneless Skinless Half Turkey Breast . Our Boneless Skinless Half Turkey Breast is of HALAL
BONITO
Scientific Name: Sarda – Sarda Common Name: Bonito Primary Source: China, Thailand Size: 100-200g,200-300g,300-500g,500g up,750g up,1kg up Packaging: 10kg/carton,15kg/carton Specifications:
BOSTON SQUID (LOLIGO GAHI)
Common Name: Boston Squid Primary Sources: Peru, Falkland Island Specifications: Whole Round Packing:. 10-20 Kg Master Carton Size: 6-9cm, 9-13cm,10
Brazilian Chicken Parts
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
BRAZILIAN MENHADEN
Scientific Name: Brevoortia Aurita Common Name: Brazilian Menhaden Primary Source: Uruguay Size: 200/300, 300/850 Packaging: 20 Kgs Specifications: Bulk, BQF
BREAST (COCK)
TURKEY BREAST - BREAST (COCK)
DE — Brust (Hahn)
IT — Petto (tacchino)
FR — Poitrine (mâle)
ES — Pechuga (pavo macho)
PT — Peito (peru macho)
RU — Грудка (индюк)
CN — 鸡胸肉 (公鸡)
JP — 胸 肉 ( 雄 鳥 )
BREAST (HEN)
TURKEY BREAST - BREAST (HEN)
DE — Brust (Henne)
IT — Petto (tacchina)
FR — Poitrine (femelle)
ES — Pechuga (pava)
PT — Peito (peru fêmea)
RU — Грудка (индюшка)
CN — 鸡胸肉 (母鸡)
JP — 胸 肉 ( 雌 鳥 )
BREAST TAILPIECE
TURKEY BREAST - BREAST TAILPIECE
DE — Brustspitze
IT — Punta di petto
FR — Fouet
ES — Ijada
PT — Ponta do peito
RU — Передняя часть грудки
CN — 鸡胸尖
JP — 胸 肉 ス プ リット
BREAST TRIMMINGS
TURKEY BREAST - BREAST TRIMMINGS
DE — Brustabschnitte
IT — Ritagli di petto
FR — Parures de poitrine
ES — Recortes de carne de pechuga
PT — Seções do peito
RU — Обрезь мяса грудки
CN — 鸡胸部分
JP — 胸 肉トリミング
Broiler chicken
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
Brs chicken
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
BUTTERFISH
Scientific Name: Peprilus Medius / triacanthus Common Name: Butterfish Primary Source: Equador, China Size: 50-70,70-90,90-110,110-130,130-150,150G+ Packaging: 10 KGS/CTN Specifications: Bulk,
BUTTERFLY BREAST
TURKEY BREAST - BUTTERFLY BREAST
DE — Brust Butter y
IT — Petto doppio lobo
FR — Filet papillon
ES — Pechuga mariposa
PT — Peito borboleta
RU — Грудка в горизонтальной разделке
CN — 蝴蝶状鸡胸(鸡排)
JP — 胸 肉 バタフライカット
CALIFORNIA SQUID
Scientific Name: Loligo Opalescens Common Name: California Squid Primary Source: California Specifications: Whole 100% at weight Size: 8/10, 10/12, 12/14,
CAPELIN
Scientific Name: Mallotus villosus Common Name: Capelin Primary Source: Ireland Size: 25-35, 30-40, 35-45, 45-55, 55-65 p.p.k Packaging: block size 5,
CHAROLAISE
Standard breed
Name : Charolais
Weight: Cows 700-800 kg, and bull 1200-1650 kg
Color : White, black, red
Chicken breast , bone in skin on,double cap
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
Chicken breast , skinless, boneless
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
Chicken breast bone in skin on , single cap
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
Chicken breast trimmings
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
Chicken breast trimmings 90/10
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
Chicken brest , boneless, skin on , with drumette (first joint from wings)
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
Chicken cartillage
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
Chicken drumstick , bone in , skin on
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
Chicken feet processed / unprocessed
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
Chicken gizzards
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
Chicken grill
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
Chicken Hearts
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
Chicken leg oyster cut
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
Chicken leg quarter
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
Chicken Liver
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
Chicken MDM
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
Chicken neck
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
Chicken skin
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
Chicken tail
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
Chicken thigh , skin on , bone in
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
Chicken wing tips
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
Chicken wings , 2 joints (tip off)
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
Chicken wings , first joint (drumette)
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
Chicken wings ,second joint
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
CHOPPED BACK MEAT
TURKEY MEAT FOR PROCESSING - CHOPPED BACK MEAT
DE — Rückenkutter eisch
IT — Carne da cutter dorso
FR — Viande à hacher de dos
ES — Carne de lomo separada con cúter
PT — Carne cortada do dorso
RU — Куттерованное мясо спинки
CN — 背部绞碎肉
JP — 背肉細切り
Cod Backbone – Gadus morhua
Best Quality Cod Backbone - Gadus morhua available on wholesale in bulk .
CUTTLEFISH
Scientific Name: Sepia Common Name: Cuttlefish Primary Source: India Size: 10/20, 20/40, 40/60 – 100/200, 200/400, 400/Up Packaging: 10 kg
DOGFISH
Scientific Name: Squalus acanthias Common Name: Dogfish Primary Source: USA Size: 800grams / Up Packaging: 10 kg Master Carton Specifications:
Dried Blue Whiting fish – Micromesistius poutassou
Top Quality dried blue whiting fish which is made of headless, gutless and boneless dried blue whiting fish.
Dried Fish Cut C-CUT-A – Gadus morhua
we are dedicated to supply products of the highest quality for the satisfaction of our customers
Dried Fish Cut S-CUT-A / Pollachius virens
we are dedicated to supply products of the highest quality for the satisfaction of our customers
Dried Haddock Heads, HX – Melanogrammus aeglefinus
we are dedicated to supply products of the highest quality for the satisfaction of our customers
Dried Starry ray (Skate) – Raja radiata
we are dedicated to supply products of the highest quality for the satisfaction of our customers
Dry salted butterfly split ling
we are dedicated to supply products of the highest quality for the satisfaction of our customers
Dry salted butterfly split saithe ( Pollachius virens )
we are dedicated to supply products of the highest quality for the satisfaction of our customers
Dry salted butterfly split tusk (Brosme brosme)
we are dedicated to supply products of the highest quality for the satisfaction of our customers
Dry Salted Norwegian Codfish
we are dedicated to supply products of the highest quality for the satisfaction of our customers
Dry Salted Saithe (makayabu) Pollachius virens
we are dedicated to supply products of the highest quality for the satisfaction of our customers
Dry Salted White Wing Codfish
we are dedicated to supply products of the highest quality for the satisfaction of our customers
FIRST AND SECOND SEGMENT WING
TURKEY WING - FIRST AND SECOND SEGMENT WING
DE — Zweigliedriger Flügel
IT — Ala a 2 segmenti
FR — Aile en 2 segments
ES — Ala de dos partes
PT — Asa 2 segmentos
RU — Крыло из соединённых двух частей
CN — 鸡半翅
JP — 手羽元
FLOUNDER
Scientific Name: Paralichthys dentatus Common Name: Flounder Primary Source: China, USA, South America Size: 200/300 , 300/500 , 500/Up Packaging:
FLYING FISH ROE
Scientific Name: (Cypselurus heterurus) Common Name: Flying Fish Roe Primary Source: Peru Packaging: Fish Roe 10 kg Master Carton Specifications:
Forequarter with flank
wholesale Beef,Frozen Buffalo Meat,Frozen Beef ,Halal Frozen beef,Fresh and Frozen Meat cuts,Processed Frozen Beef Meat,Halal Frozen Beef,Frozen Buffalo Meat,Frozen Beef Omasum,Frozen Beef Tongue,Beef Offal's,Beet Trimings,Beef Tripes,Brazilian Beef,European Beet,Halal Certified
Forequarter without flank
wholesale Beef,Frozen Buffalo Meat,Frozen Beef ,Halal Frozen beef,Fresh and Frozen Meat cuts,Processed Frozen Beef Meat,Halal Frozen Beef,Frozen Buffalo Meat,Frozen Beef Omasum,Frozen Beef Tongue,Beef Offal's,Beet Trimings,Beef Tripes,Brazilian Beef,European Beet,Halal Certified
Frango chicken
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
Frenched Rack – 50/0 Denuded
No. per carton: approx. 14 x 2/VP
Carton weight: approx. 10kg
This cut is prepared from a rack. The chine and feather bones are removed leaving the ribs so that they can be separated by knife. The eye of the meat and the ribs are then cleaned of all meat and fat coverage.
Frenched Rack – 75/25 – Seamed
No. per carton: approx. 14 x 2/VP
Carton weight: approx. 10.5kg
This cut is prepared from a standard rack. The chine and feather bones are removed leaving the ribs so that they can be separated by knife. The fell is removed by following the natural seam above the eye of the meat. The ribs are cleaned of all meat and fat (frenched) to a distance 25mm from the eye of the meat.
Optional specifications:
- rib length
- length of frenching.
Frozen Chicken Paws
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
FROZEN GOAT TRUNK 90/10
Boneless meat without tendons, abscess and with a really lean quality. It comes from the mutton neck, breast and flank and shanks. It is a perfect meat for reprocessing or making derivative mutton products.
GEMFISH
Scientific Name: Rexea solandri Common Name: Gemfish Primary Source: Chile Size: 300/500, 500/Up Packaging: 20 kg Master Carton Specifications: BQF
GIANT SQUID
Scientific Name: Dosidicus Gigas Common Name: Giant Squid Primary Source: Peru, Chile, China Specifications: Whole, Fillets, Wings, Tentacles, Necks, Bits and
Giant Squid
Latin Name: Dosidicus gigas Family: Ommastrephidae Fishing Location: FAO 67, FAO 77, FAO 87 Main Production Method: Wild-caught
Goat 6 way cut
Frozen goat carcass cut into 6 way cuts.
The whole carcass is cut in 6 pieces, 2 fores, 2 middles and 2 hinds
GOAT CARCASS 6 WAY CUT
Goat carcass cut in 6 parts: two forequarters, two flanks bone in and two hindquarters; all indivually wrapped in a carton, natural proportion.
GOAT CARCASS ON STOCKINETTE
Entire goat carcass cut in 2 half parts with the spine removed in a polyethilene bag and stockinette
Goat Cubes burnt skin, retail bagged
We provide a vast range of Halal Frozen and Chilled Goat, sheep & Lamb Carcass,Boneless Mutton Meats available in various
GOAT FAT FLANK 60/40
Meat pieces from the flanks and breast with a 40% fat visual packaged block.
Goat Feet burnt skin
We provide a vast range of Halal Frozen and Chilled Goat, sheep & Lamb Carcass,Boneless Mutton Meats available in various
Goat Head burnt skin
We provide a vast range of Halal Frozen and Chilled Goat, sheep & Lamb Carcass,Boneless Mutton Meats available in various
Goat leg bone in chump off
Goat leg bone in chump off.
Legs are removed from the carcass at the seam of the chump.
The leg is then trimmed and frozen.
Goat leg bone in, skin off
We provide a vast range of Halal Frozen and Chilled Goat, sheep & Lamb Carcass,Boneless Mutton Meats available in various
GOAT LEG BONELESS
Bone less meat piece from the hind quarter without nerves, bones or tendons. At the moment we produce slash bone and tunnel boned legs, shank on or shank off depending on demand and packaged Block, vacuum or in shrink wrapped.
Goat leg boneless
We provide a vast range of Halal Frozen and Chilled Goat, sheep & Lamb Carcass,Boneless Mutton Meats available in various
Goat leg, bone in, burnt skin
We provide a vast range of Halal Frozen and Chilled Goat, sheep & Lamb Carcass,Boneless Mutton Meats available in various
GREY MULLET
Scientific Name: Mugil cephalus Common Name: Grey Mullet Primary Source: USA, China Specifications: IQF, Bulk packaging Size: 100/300, 300/500, 500/1kg,
HALIBUT
Scientific name: Hippoglossus Stenolepis Common Name: Halibut Primary Source: Alaska, British Columbia, Russia Specification: H&G;, fletches, steaks, Fillets Sizes: 400/600g,
HERRING
Scientific Name: Clupea harengus Common Name: Herring Primary Sources: Canada Freezing Method: Block, IQF Specification : Whole Round Size : 150-250g, 200-300g,
Hindquarter with flank
wholesale Beef,Frozen Buffalo Meat,Frozen Beef ,Halal Frozen beef,Fresh and Frozen Meat cuts,Processed Frozen Beef Meat,Halal Frozen Beef,Frozen Buffalo Meat,Frozen Beef Omasum,Frozen Beef Tongue,Beef Offal's,Beet Trimings,Beef Tripes,Brazilian Beef,European Beet,Halal Certified
HINDQUARTER, FLANK OFF ‘PISTOLA’ CUT
wholesale Beef,Frozen Buffalo Meat,Frozen Beef ,Halal Frozen beef,Fresh and Frozen Meat cuts,Processed Frozen Beef Meat,Halal Frozen Beef,Frozen Buffalo Meat,Frozen Beef Omasum,Frozen Beef Tongue,Beef Offal's,Beef Trimings,Beef Tripes,Brazilian Beef,European Beef,Halal Certified
Hindquarter, pistola cut
wholesale Beef,Frozen Buffalo Meat,Frozen Beef ,Halal Frozen beef,Fresh and Frozen Meat cuts,Processed Frozen Beef Meat,Halal Frozen Beef,Frozen Buffalo Meat,Frozen Beef Omasum,Frozen Beef Tongue,Beef Offal's,Beet Trimings,Beef Tripes,Brazilian Beef,European Beet,Halal Certified
HOLSTEIN FRIESIAN CATTLE
Holstein Cows are characterized by a large variability through the prism:
- A healthy Holstein cow has 40 kilograms at birth
- Holstein color is on its ancestors who lived in nomadic tribes in North America
- The average weight is 680 kg and is 1.5 meters tall
ILE DE FRANCE SHEEP
The Ile de France is one of the best breeds for meat conformation. Because of its conformation and speed of growth, it is widely used in industrial crossing with hardy breeds to supply the sheep meat industry. Meanwhile, its breed selection programme continues to improve its maternal qualities. In prolificacy and dairy value, the Ile de France is among the leaders of the meat breeds. The Ile de France ewe feeds its lambs naturally without any problems.
ILLEX SQUID
Scientific Name: Illex argentinus Common Name: Illex Squid Primary Source: Argentina, China Specifications: Bulk Packaging Size: 100/200, 200/300, 300/400, 400+
Innerfillet with / without tendon
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
JBS chicken
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
LACAUNE DAIRY LINE
The Lacaune is the most numerous sheep breed in France. It has been selected in France for increased milk production under a sophisticated selection program incorporating artificial insemination, milk recording, and progeny testing of sires for longer than any other dairy sheep breed in the world.
LACAUNE MEAT LINE SHEEP
The capacity of ewes to naturally lamb out of season makes it possible to establish accelerated reproduction systems (3 lambings in 2 years).
Lamb production is thus spread over the whole year.
Lamb best end 8 ribs
Lamb best end 8 ribs
- GR Παϊδάκια 8 πλευρών
- EN Best end 8 ribs
- DE Rücken 8 rippen
- FR Carré 8 côtes
- IT Carré a 8 costole
- ES Lomo 8 costillas
Lamb Boneless Chumps – Cap On
No. per carton: approx. 12 x 4/VP
Carton weight: approx. 13kg
This cut is removed from a part-boned leg by a straight cut 5-10 mm below the round of the femur bone leaving the fat cap, or fell intact.
Lamb Boneless Chumps – Denuded
No. per carton: approx. 20 x 4/VP
Carton weight: approx. 16kg
This cut is removed from a part-boned leg by a straight cut 5-10mm below the round of the femur bone leaving the fat cap, or fell intact. The cap is subsequently removed by hand, and any residual fat is fully trimmed leaving only the heart of the rump.
Lamb Boneless Leg – Shank Off Chump Off
Boneless Leg - Shank Off Chump Off
No. per carton: approx. 10
Carton weight: approx. 13kg
This cut is prepared from the bone in leg. The femur bone is removed by the 'tunnel bone' technique so as to leave the boneless leg in its natural shape.
Optional specifications:
- Chump left intact
- Leg can be netted
Lamb Boneless Loins – Silverskin Removed
No. per carton: approx. 18 x 4/VP
Carton weight: approx. 15.5kg
This cut is the eye of meat from the loin or shortloin. The gristle, excessive fat and silverskin are removed to leave only the loin muscle intact.
Optional specifications: Silverskin left intact
Lamb breast flank on
Lamb breast flank on
- GR Στήθος με λάπα
- EN Breast flank on
- DE Brust mit lappen
- FR Poitrine avec flanchet
- IT Petto con pancia
- ES Pecho con falda
Lamb carcass E
Lamb carcass E
- GR Σφάγιο Ε
- EN Carcass E
- DE Karkasse E
- FR Carcasse E
- IT Carcassa E
- ES Carcasa E
Lamb carcass O
Lamb carcass O
- GR Σφάγιο O
- EN Carcass O
- DE Karkasse O
- FR Carcasse O
- IT Carcassa O
- ES Carcasa O
Lamb carcass P
Lamb carcass P
- GR Σφάγιο P
- EN Carcass P
- DE Karkasse P
- FR Carcasse P
- IT Carcassa P
- ES Carcasa P
Lamb carcass R
Lamb carcass R
- GR Σφάγιο R
- EN Carcass R
- DE Karkasse R
- FR Carcasse R
- IT Carcassa R
- ES Carcasa R
Lamb carcass S
Lamb carcass S
- GR Σφάγιο S
- EN Carcass S
- DE Karkasse S
- FR Carcasse S
- IT Carcassa S
- ES Carcasa S
Lamb carcass U
Lamb carcass U
- GR Σφάγιο U
- EN Carcass U
- DE Karkasse U
- FR Carcasse U
- IT Carcassa U
- ES Carcasa U
Lamb casings
Lamb casings.
Casings are cleaned and knotted. Three casings/ knot. Product is then bagged.
Lamb casings block frozen
Lamb casings.
Casings are cleaned and knotted. Three casings/knot. Product is then bagged and frozen in block.
Lamb caul fat
Lamb caul fat.
Every membrane is cleaned and chilled, then bagged.
Five membranes/bag.
Lamb cutlet end
Lamb cutlet end
- GR Παϊδάκια δεύτερα
- EN Cutlet end
- DE Kotelettstück
- FR Premières côtes
- IT Costoletta
- ES Chuleta
Lamb feet block frozen
Lamb feet skinned and frozen in block.
The feet are separated from the carcass. The feet are cleaned in hot water in the washing and skinning maschine, then packed and frozen.
Lamb Flaps
Flaps
No. per carton: Bulk Packed
Carton weight: approx. 20kg
The flaps are the residual portion of the ribs and belly left after the loin or saddle has been removed from the rib cage. Lamb forequarter – Breast Off
Lamb forequarter
- GR Μπούτι
- EN Forequarter
- DE Vorderviertel mit rücken
- FR Basse
- IT Busto con carré
- ES Delantero con lomo
Lamb forequarter flank-on
Lamb forequarter flank-on
- GR Εμπρόσθιο τσατάλι με λάπα
- EN Forequarter flank-on
- DE Vorderviertel mit lappen
- FR BAsse avec flanchet
- IT Buston con pancia
- ES Delanntero doble con falda
Lamb head (Without eyes, without tongue and skinned)
Lamb head (Without eyes, without tongue and skinned)
- GR Κεφάλι (Χωρίς μάτια, χωρίς γλώσσα ,γδαρμένο)
- EN Head (Without eyes, without tongue and skinned)
- DE Kopf (ohne augen, ohne zunge, enthäutet)
- FR Tête (sans yeux, sans langue, sans peau)
- IT Testa (senza occhi, senza lingua, senza pelle)
- ES Cabeza (sin ojos, sin lengua, sin piel)
Lamb heads
Lamb heads skinned.
Each head is cleaned and skinned, then individually bagged and frozen.
Lamb hearts block frozen
Frozen lamb hearts.
The hearts are separated from the plucks and the pericardiac fat is cut off, then the product is frozen naked in block.
Lamb hinds and ends with fat and kidneys
Lamb hinds and ends with fat and kidneys
- GR Τσατάλι με ράχη, λίπος και νεφρά
- EN Hinds and ends with fat and kidneys
- DE Lammpistole mit fett und nieren
- FR Pan double avec graisse et rognons
- IT Sella con grasso e rognoni
- ES Pistola con grasa y riñones
Lamb Leg Part Boned – Shank Off Chump Off
No. per carton: approx. 8
Carton weight: approx. 13.5 kg
This cut is also known as an FBO or femur bone only leg, chump off. It is prepared from a full leg by removal of the aitch bone and sacral vertebrae. The leg is trimmed of glands and excess fat. The boneless chump and shank are subsequently removed.
Lamb Leg Part Boned – Shank On Chump Off
Lamb leg unsplit
- GR Διπλό οπίσθιο τεταρτημόριο
- EN Leg unsplit
- DE Keule doppelt
- FR Cullote
- IT Coppia di cosciotto
- ES Pierna doble
Lamb Leg Part Boned – Shank On Chump On
No. per carton: approx. 10
Carton weight: approx. 20kg
This cut is also known as an ABO or aitch bone removed leg chump on. It is prepared from a full leg by removal of the aitch bone and sacral vertebrae. The leg is trimmed of glands and excess fat. The knuckle tip is subsequently removed. Lamb Leg Steaks
No. per carton: approx. 26 x 2/VP
Carton weight: approx 10.5kg
The leg steaks are derived from a part boned chump off lamb leg. Slices are cut to a thickness of 20mm from the chump end through to the hindshank. Leg steaks are the cutlets which contain the circular femur bone.
Lamb loin deboned and lamb fillet
Lamb loin deboned and lamb fillet
- GR Σέλα χωρίς κόκκαλα και αρνίσιο φιλέτο
- EN Loin deboned and lamb fillet
- DE Rücken ohne knochen und lammfilet
- FR Carré désossé et filet d'agneau
- IT Carré d'agnello disossato e filetto d'agnello
- ES Lomo de cordero deshuesdao y filete de cordero
Lamb mesentery
Frozen lamb mesentery.
The mesentery are cleaned and chilled. Then the product is bagged, approx. 10 mesentery / bag, and frozen.
Lamb neck bone-in
Lamb neck bone-in
- GR Λαιμός
- EN Neck bone-in
- DE Nacken mit knochen
- FR Collier avec os
- IT Collo con osso
- ES Pescuezo
Lamb pluck (lung, heart, liver)
Lamb pluck (lung, heart, liver)
- GR Συκωταριά (πνευμόνια, καρδιά, συκώτι)
- EN Pluck (lung, heart, liver)
- DE Innereien (lunge, herz, leber)
- FR Abats (poumon, Coeur, foie)
- IT Interiora (polmone, cuore, fegato)
- ES Asadura (bofe, corazón, hígado)
Lamb plucks
Lamb lung, liver and heart.
Product is first chilled then every pluck is individually bagged and frozen.
Lamb short saddle
Lamb short saddle
- GR Παϊδάκια
- EN Short saddle
- DE Nierenstück
- FR Selle anglaise
- IT Carré
- ES Silla
Lamb shoulder bone-in
Lamb shoulder bone-in
- GR Σπάλα με κόκκαλο
- EN Shoulder bone-in
- DE Schulter mit knochen
- FR Épaule avec os
- IT Spalla con osso
- ES Paletilla con hueso
Lamb sweetbreads
Lamb sweetbreads
- GR Γλυκάδια
- EN Sweetbreads
- DE Bries
- FR Ris d'agneau
- IT Animelle
- ES Mollejas
Lamb tongue without larynx
Lamb tongue without larynx
- GR Γλώσσα χωρίς λάρρυγα
- EN Tongue without larynx
- DE Zunge ohne kehlkopf
- FR Langue sans larynx
- IT Lingua senza laringe
- ES Lengua sin laringe
Lamb tripes
Frozen product consisting of cleaned lamb tripes.
The tripes are emptied of any residues, then cleaned and rinsed in hot water and bleached. The final product is packed and frozen.
Lamb tripes block frozen
Frozen meat consisting of cleaned lamb tripes.
The tripes are emptied of any residues, then cleaned and rinsed in hot water. The final product is packed and frozen in block .
Lean mutton leg block shank off
Legs are separated from the carcass including the chump,without the shank, legs are slash boned and trimmed.
Final product is frozen in blocks.
Lean mutton leg block shank on
Legs are separated from the carcass including the chump and the shank,legs are slash boned and trimmed. Final product is frozen in blocks.
Lean mutton leg IWP
Frozen boneless mutton leg shank off.
Legs are separated from the carcass including the chump. Legs are slash boned, trimmed and shank removed.
LIGHT AND DARK
TURKEY MEAT FOR PROCESSING - LIGHT AND DARK
DE — V-Fleisch, hell und dunkel
IT — Carne da lavorazione, chiara e scura
FR — Viande transformée, blanche ou rouge
ES — Carne procesada, clara y oscura
PT — Carne processada, clara e escura
RU — V-Мясо, тёмное и светлое
CN — V 形肉,浅色及深色
JP — 加 工 用 肉 ,さ さ み と も も 肉
Light Salted Splitted Cod Heads – Gadus morhua
we are dedicated to supply products of the highest quality for the satisfaction of our customers
Loin Cutlets – 75mm Chump Off
No. per carton: -
Carton weight: approx. 10kg
This cut is prepared from a 75mm chump off, 8 rib or 1 rib loin. The loin is sliced into cutlets of 17mm thickness through the backbone. Rib length - 75mm
LOLIGO SQUID
Origin:South Africa Scientific Name:Loligo Vulgaris Common Name:Chokka Squid, chocolate squid Product & Packaging:RDW Cartons block frozen. Size Grade:Small: < 18cm,
Lower back
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MACKEREL
Scientific Name: Scomber Japonicus Common Name: Mackerel Primary Source: USA, China, Peru, Canada Specifications: Skin on, Frozen Whole Round Size:
MAHI MAHI
Scientific Name: Coryphaena hippurus Common Name: Mahi Mahi Primary Source: Domestic: Hawaii, Florida Imported: Taiwan, Ecuador, Brazil, Costa Rica, Fiji,
MECHANICALLY SEPARATED MEAT
TURKEY MEAT FOR PROCESSING - MECHANICALLY SEPARATED MEAT
DE — Separatoren eisch
IT — Carne da separazione ossa
FR — Viande séparée mécaniquement
ES — Carne separada mecánicamente
PT — Carne mecanicamente separada
RU — Мясо механической обвалки
CN — 分拣肉
JP — 機械的に除去された肉
MERINOS SHEEP
The Merinos de Palas sheep breed was created and developed by Romanian researchers who wanted to produce a productive sheep. The breed was approved in 1960 as a mixed sheep breed, both grown for wool and meat production.
Fast, sheep of this breed have been appreciated worldwide for their distinctive features.
Physics description
The sheep of the Merinos de Palas is one of the most advanced breeds in our country, raised for the production of meat and wool. She is a medium-sized sheep with a solid, harmonious, body-like body shape with a long body covered with thick white-cream fur.
At maturity, Merino de Palas breeds reach a weight of 57-60 pounds and the rams at 99-105 kilograms.
Productivity
Merino de Palas sheep breed is considered the best sheep breed in Romania, appreciated internationally for its qualities. In fact, Merino de Palas rams are used to relieve other sheep breeds.
The production of wool on rams of the Merinos de Palas is 12-14 kilograms and sheep of 6-8 kilograms.
MIDDLE BONELESS SHEET RIBBED TENDERLION OFF
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MIXED RIND
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MONTBÉLIARDE CATTLE
The average weight of an adult Montbéliarde cow lies between 650 and 800 pounds. A bull weighs between 1.000 and 1.200 kilograms.
MONTBÉLIARDE CATTLE (Copy)
The Limousine owes its name to the region from which it originates, the Limousin, located to the west of the Massif Central. It comes more precisely from the department of Haute-Vienne. Fine frame, well-rounded panties, its dress is of bright wheat color (mahogany) with clearer aureoles around the muzzle and the eyes. Its mucous membranes and horns, arched forward, are clear.
MURCIANA-GRANADINA GOAT
The Murciana-Granadina is well adapted to the hot and dry conditions of the semiarid areas
It is the most productive domestic animal in this climate because of its ability to maintain a high milk production under less than ideal conditions.
The Murcia-Granada flocks graze adverse terrain and feed on the by-products of the agroalimentary industry with a very good transformation index.
This breed produces near 500 kg of milk in 280 days of lactation, with a composition of fat (5.3%) and protein (3.4%) better than other breeds in Mediterranean areas.
Most of milk production is used for cheese production.
Mutton 6 way cut 16/20 Kg
Frozen mutton carcass (16-20 kg) cut into 6 pieces (leg, loin with the flap and breast and shoulder with neck).
Frozen mutton carcass cut in six pieces with a band saw.
MUTTON 6-WAY-CUTS
Best quality fresh,chilled and frozen Lamb, Mutton, veal, goat, Camel, horse meat,beef (bull meat),in bulk and on wholesale worldwide including
Mutton backstrap skin off layerpack
Frozen product consisting of boneless clean mutton loins. Loins are clean of silver skin and layered.
Loins are boned and trimmed, silver skin is removed with a peeler-machine and then placed on layers separated by transparent film sheets.
Mutton backstrap skin off vacuum pack
Vacuum packed and frozen boneless loins without skin.
The loins are sparated from the mutton carcass and trimmed.
The skin is removed with a peeler-machine and the loins are
cut in half. The loins are vacuum packed.
Mutton backstrap skin off vacuum pack 1 kg
Vacuum packed and frozen boneless loins without skin.
The loins are sparated from the mutton carcass and trimmed. The skin is removed with a peeler-machine and the loins are cut in half. The loins are vacuum packed.
Mutton chops
Frozen meat product consisting of mutton chops.
Frozen mutton rack is bandsawn producing IQF chops.
Mutton cubes 10 kg
Frozen boneless mutton cubes 4,5 cm.
The whole carcass is boned. The boneless meat is frozen in block.The blocks are bandsawed producing 4,5 cm IQF cubes.
Mutton cubes 5 kg
Frozen boneless mutton cubes 4,5 cm.
The whole carcass is boned. The boneless meat is frozen in block.The blocks are bandsawed producing 4,5 cm IQF cubes.
Mutton dices 20/30 block
Frozen meat consisting of mutton shoulder.
Mutton shoulder is boned and trimmed, then cut by hand into 20-30 g pieces, then frozen in block.
Mutton dices 25/35
Frozen meat consisting of mutton shoulder and leg.
Mutton shoulders and legs, shank off are trimmed, then cut by hand into 25 - 35 g pieces, then frozen IQF.
Mutton dices 30/50
Frozen meat consisting of mutton shoulder and leg.
Mutton shoulders and legs, shank off are trimmed, then cut by hand
into 30 - 50 g pieces, then frozen IQF.
Mutton fat
Frozen meat product, consisting of mutton carcass fat. Peri-renal fat is excluded.
This product is the result of removing the excess fat from different cuts of the carcass like: legs, shoulders, necks, loins, etc.
MUTTON FEET
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MUTTON FRENCH-RACK-8-RIBS
Frozen meat product consisting of a whole rack with bone.
The rack is band sawed from the carcass.
MUTTON HEAD
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MUTTON HEAD-SKINLESS
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Mutton hind shank bone in
The shanks are separated from the legs, cutting at the joint. The tail is cut off. Finally, the product is frozen in IQF.
MUTTON INTESTIN-CASTINGS
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MUTTON INTESTINES
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MUTTON KIDNEY
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MUTTON KIDNEY
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MUTTON LARD
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Mutton leg ABO
Frozen meat product consisting of large mutton legs bone in with little fat cover.
Legs are separated and the chump and shank are left on. The aitch bone and knuckle tip at the rise of the shank meat are removed. The final product is packed individually and frozen.
Mutton leg CKT
Frozen meat product consisting of mutton leg bone in with little fat cover.
Legs are separated from the back quarters of the carcass. The bone is left in and the chump, knuckle tip and tail are cut off. The final product is packed individually and frozen.
Mutton leg skewers
Skewers made of mutton leg dice.
The mutton leg is boned and trimmed then cut into dices of 25-35 g. Skewers have 6 dices each. Product is then frozen and packed.
Mutton membrane and trim
Frozen silver skin and trims.
Frozen meat product consisting of the silver skin that is removed from backstraps, tenderloins and legs and the small trims attached to it.
MUTTON NECK-BONES
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MUTTON NET-FAT
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MUTTON PADDY-WACK
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MUTTON PIZZLE
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MUTTON PLUCKS-WITH-TRACHEA
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Mutton rack (bone in 13 ribs)
Frozen meat product consisting of a whole rack with bone.
The rack is band sawed from the carcass.
Mutton rack jumbo box (bone in 13 ribs)
Frozen meat product consisting of a whole rack with bone.
The rack is band sawed from the carcass.
Mutton shoulder bone in
Frozen mutton shoulder bone in.
Shoulder blade is separated from the carcass along the rib cage. Shanck is on. Each shoulder is wrapped in film and then frozen down.
Mutton skewers
Skewers made of the neck and shoulder dice.
The neck and shoulder are trimmed and boned then cut into dices
of 30-40 g. Skewers have 4 dices each. Product is then frozen and packed.
MUTTON STERNUM
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MUTTON SWEETBREAD
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MUTTON TAILS
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Mutton tenderloin
Vacuum packed and frozen meat product consisting of tenderloins with skin.
Tenderloins are separated from the carcass and trimmed. Silver skin is
not removed. Final product is vacuum packed.
MUTTON TESTICLE
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MUTTON TESTICLES-WO-MEMBRANE
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Mutton trimmings 50/50
Frozen boneless meat product consisting of flaps, intercostal muscles and trimmings with a hight fat cover. Meat/fat ratio:50/50.
Separation of mutton flap/breast and cutting off the intercostal muscles. The product is packed block frozen.
Mutton trimmings 90/10
Frozen boneless meat product consisting of flaps, intercostal muscles and trimming from different muscles, like necks, loins... Meat / fat ratio: 90 / 10.
Separation of mutton flap/breast and cutting off the intercostal muscles. Trims from other muscles like neck, legs or loins are also included. The product is packed block frozen.
MUTTON TRIPE
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MUTTON TRIPE-BLEACHED-SCALDED
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MUTTON TRIPE-RAW
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Mutton trunks 80/20
Frozen boneless meat product consisting of flaps, intercostal muscles and trimming. Meat / fat ratio: 80/20.
Separation of mutton flap/breast and cutting off the intercostal muscles. Trims from other muscles of the carcass like neck, legs or loins are also included. The product is packed block frozen
NORMANDE
The Normande is a red and white cow with occasional sometimes widespread areas of brown hair. Typically, the brown hair has the look of tiger stripes, or brindles, interspersed with the red spots, and there is some degree of balance between the three different hues. However, one colour often dominates, and there is a different name for the dominance of each colour.
Calves do not display their brindles until a few weeks after birth, and altogether, Normande cattle tend to darken as they age.
Norwegian Codfish, Saithe, Haddock and Tusk
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OCTOPUS
Scientific name: Octopus Vulgaris Primary Source: Africa, Australia, Chile, Peru, Mexico, Indonesia, Philippines Specification : Whole cleaned, Gutted, Ink off, Beak
OYSTER PIECE, BONELESS, RIND OFF, DEFFATED
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PACIFIC PERCH (RED FISH)
Scientific Name: Sebastes Marinus Common Name: Red Fish Primary Source: Norway, Canada Size: 100/300, 300/500, 500/800 Packaging: 10kg bulk Specifications:
PINK PORGY (BESUGO)
Scientific Name: Pagrus Pagrus Common Name: Pink Porgy Primary Source: Argentina Specifications: Bulk Packaging Size: 100/200, 200, 400, 400/600, 600/800,
POLLOCK
Scientific Name: Theragra chalcogramma Common Name: Pollock Primary Source: Alaska, China, Russia Specifications: Skinless, boneless fillets, IQF, Minced Packaging: 10 kg Master Carton
PORK BACK RIND
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PORK BELLY , BONE IN, RIND ON,FLANK ON
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PORK BRAIN
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PORK CHEEKS
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PORK COLLAR BONE IN
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PORK COLLAR BONELESS
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PORK COLLAR BONELESS, WITHOUT SOFTBONE
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PORK COLLAR CHOPS, BONE IN
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PORK CUTTING FAT-LEG RINDLESS
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PORK CUTTING FAT-SHOULDER, RINDLESS
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PORK DIAFRAGM TRIMMED
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PORK EAR FLAP
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PORK EAR WITH ROOT MEAT
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PORK FEMUR BONE
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PORK FRONT FOOT
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PORK FRONT SHANK FOOT ON RIND AND BONE IN
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PORK FRONT SHANK WITH BONE AND RIND ON
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PORK HEAD TRIMINGS
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PORK HEART
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PORK JOWL BLOODY, RIND ON
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PORK JOWL STRIP
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PORK JOWL, RIND ON
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PORK KIDNEY
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PORK LEG 1D, BONELESS (OPEN DEBONED), RIND ON
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PORK LEG 1D, BONELESS (TUNNEL DEBONED), RIND ON
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PORK LEG 2D, RIND LESS, DEFATTED, (LEG 2D)
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PORK LEG 3D, BONELESS, RINDLESS, DEFATTED,
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PORK LEG 4D, BONELESS, RINDLESS, DEFATTED
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PORK LEG 5D, BONELESS, RINDLESS, DEFATTED,
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PORK LIVER
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PORK LOIN RIBS,NARROW CUT
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PORK LOIN RIBS,WIDE CUT
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PORK LUNG LOBES
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PORK NECK BONES
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PORK PANCREAS
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PORK RAW STOMACH POUCH CUT
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PORK SIDE, JOWL OFF, FRONT FOOT OFF, HEAD OFF
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PORK SIDE, JOWL ON, FRONT FOOT ON, HEAD ON
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PORK SIDE, JOWL ON, HEAD OFF, FRONT FOOT OFF
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PORK SIDE, JOWL ON, HEAD OFF, FRONT FOOT ON
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PORK SNOUT
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PORK SOFT FAT RINDLESS
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PORK SPAREIBS MEAT/SHAVED
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PORK SPLEEN
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PORK STOMACH BUTTERFLY CUT
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PORK TENDERLOIN HEAD AND CHAIN OFF
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PORK TENDERLOIN, HEAD AND CHAIN ON
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PORK TENDERLOIN’S HEAD
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PORK TONGUE BRUT CUT (NATURAL CUT)
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PORK TRACHEA
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PORK TRIMINGS 50/50
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PORK TRIMMINGS 70/30
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PORK TRIMMINGS 80/20
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PORK TRIMMINGS 90/10
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PORK URINE BLADDER
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POTA SQUID
Origin: Namibia Scientific Name:Todarodes Sagittatus Common Name:Namibian Pota Product & Packaging:Whole round (WR), RDW carton +/-18kg Cleaned tubes. 5kg interleave
RED MULLETS
Scientific Name: Parupeneus Heptacanthus Common Name: Red Mullets Primary Source: USA, Vietnam, Senegal Size: 100-200, 200 Gram Up Packaging: 10Kgs
RED SNAPPER
Scientific Name: Lutjanus spp Common Name: Red Snapper Primary Source: BC, Alaska, Washington, Oregon, California Specifications: Whole, skin-on & skinless, PBI
RIBBON FISH
Scientific Name: Trachipteridae Common Name: Ribbon Fish Primary Sources: Venezuela Specifications: Block frozen, whole Sizes: 65% per container load 1
ROMANOV SHEEP
Romanov ewes tend to lamb by the litter. Most other sheep give birth to singles and twins, while the Romanov average about 2-5 lambs per lambing. When the lambs are born they are pure black but when they get older they turn gray. Romanov wool (a mixture of gray wool and black guard hair) is used for rugs, mats, and wall hangings.
The breed is currently raised mainly for meat production, but it is also pretty good for wool production. Wool of the Romanov sheep is very strong and resourceful. Their wool is double coated with mean diameter of wool fibers of 20.9 micrometers and 71.9 micrometers of outer-coat hair. Average greasy fleece weight is around 4.5 kg.
ROUGE DE L’OUEST SHEEP
It is the result of a cross of local breeds from the West of France with English rams. A long-established breed, the Rouge de l’Ouest combines qualities of breeding with beef qualities.
SAANEN GOAT
Feeding
As Saanen goats are highly milk productive so, they need some extra protein and energy with their regular feed. Along with fresh and good food always provide them fresh and clean water regularly.
Breeding
Saanen goats typically breed every year. And each time produce one or a pair of kids. Take extra care of breeding bucks and pregnant does.
Housing
Housing is very important for Saanen goats. Because they love to stay in shady place and can’t tolerate heavy sunlight. A good house also protects them from all types of predators, adverse conditions and all types of diseases.
Saanen Goat Care
It is very easy to raise Saanen goat. They don’t need any special and extra care. You can raise them with your other animal easily. Even a child can raise and take care of them easily. But taking some extra care and management will increase their health and production.
SALERS CATTLE
The Salers is a breed of cattle which originated in Cantal in the Massif Central of France.
- They have a thick mahogany red or black coat
- A small percentage are naturally born without horns (polled).
- Changing in time the features and focusing on milk and meat production.
Salted Cod fish Faces
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Salted Haddock (ambassade)
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SARDINES
Scientific Name: Sardina Sagax Common Name: Sardines Primary Source: Mexico, USA Size: 20/40, 40/60, 60/80 Packaging: 10KG carton packing with
SCHWARZKOPF SHEEP
The sheep of the Schwarzkopf breed is an animal raised for meat production, highly appreciated and spread in Germany. This breed of sheep reaches us in the country where it is grown for both meat and wool.
Seara chicken
We are approved to export CHICKEN PRODUCTS to Russian Federation, Ukraine, China Mainland, South Korea, Japan, Vietnam, Hong Kong and Europe Please contact us for all your frozen chicken products
SECOND SEGMENT WING (MID WING)
TURKEY WING - SECOND SEGMENT WING (MID WING)
DE — Mittel ügel
IT — Parte centrale dell‘ala
FR — Aileron
ES — Parte central del ala
PT — Asa central
RU — Средняя часть крыла
CN — 翅中
JP — 手羽元(第二部位)
SIMMENTAL CATTLE
They have a very high capacity to give milk, average annual production of approximately 5,000 liters.
SKATE
Scientific Name: Rajidae Common Name: Skate Primary Source: Argentina, Uruguay, USA, Canada Specifications: Bulk Size: 500/1kg, 1/2kg,2/3 kg, 3/4kg, 4/5,
Squid – Todarodes Pacificus
Buy Squids Online. Many species are popular as food in cuisines as diverse as American, Basque, Canadian, Chinese, Egyptian, English, Filipino, Greek, Italian, Japanese, Korean, Portuguese, Spanish, Tunisian, Turkish and Vietnamese.
Squid Illex argentinus
Latin Name: Illex argentinus Family: Ommastrephidae Fishing Location: FAO 41 Main Production Method: Wild-caught
Starry Ray – skate wings- Raja radiata
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Stock fish Tusk Steaks (Brosme brosme)
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STRIPLOIN CHAIN ON
wholesale Beef,Frozen Buffalo Meat,Frozen Beef ,Halal Frozen beef,Fresh and Frozen Meat cuts,Processed Frozen Beef Meat,Halal Frozen Beef,Frozen Buffalo Meat,Frozen Beef Omasum,Frozen Beef Tongue,Beef Offal's,Beef Trimings,Beef Tripes,Brazilian Beef,European Beef,Halal Certified
STRIPLOIN, BONE IN, INCL. TENDERLOIN
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STRIPLOIN, BONELESS, CHAIN OFF, CAP OFF
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Suckling-lamb carcass
Suckling-lamb carcass
- GR Αρνάκι γάλακτος σφάγιο
- EN Suckling-lamb carcass
- DE Milchlamm karkasse
- FR Agneau de lait carcasse
- IT Agnello da latte carcassa
- ES Carcassa de cordero lechal
TAIL OF RUMP
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TENDERLOIN
TURKEY BREAST - TENDERLOIN
DE — Innen let
IT — Filetto interno
FR — Filet interne
ES — Filete interior
PT — Bife interior
RU — Малое филе
CN — 内里脊肉
JP — ささみ
Tenderloin – Butt On
No. per carton: approx. 16 x 7/VP
Carton weight: approx. 11.5kg
The tenderloin is removed from the inside of the loin cavity. The side muscle is removed and the tenderloin is trimmed of any excess fat.
TEXEL SHEEP
Sheep Breed Information
Mature Body Weight Ram: 190-240 pounds; Ewe: 140-185 pounds
Average Fiber Diameter Micron 28-33 ;USDA Wool Grade 46′s-54′s
Grease Fleece Weight 7-10 pounds
Staple Length 3-4 inches
The sheep of the Texel breed is developed for meat production and is native to the Netherlands. The Texel breed was also exported to the United States of America, New Zealand and Uruguay. But it is very popular in Europe, where it is also one of the most expensive sheep breeds.
THIRD SEGMENT WING (WING TIP)
TURKEY WING - THIRD SEGMENT WING (WING TIP)
DE — Flügelspitzen
IT — Punte d‘ala
FR — Pointes d‘ailes
ES — Puntas de ala
PT — Pontas de asa
RU — Концы крыльев
CN — 翅尖
JP — 手羽端