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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
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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
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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
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CHUM SALMON FILLET
Scientific Name: Oncorhynchus keta Common Name: Chum Salmon Fillet Primary Source: Pacific ocean Size: 500-1000g, 1000g+ Packaging: Bulk, vacuum, poly
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Cod Backbone – Gadus morhua
Best Quality Cod Backbone - Gadus morhua available on wholesale in bulk .
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Cooked and peeled prawns
Species name Cold water Prawns / Shrimps Product format Pelada y cocida Scientific Name – Family Pandalus borealis
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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
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DOGFISH
Scientific Name: Squalus acanthias Common Name: Dogfish Primary Source: USA Size: 800grams / Up Packaging: 10 kg Master Carton Specifications:
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Dried Blue Whiting fish – Micromesistius poutassou
Top Quality dried blue whiting fish which is made of headless, gutless and boneless dried blue whiting fish.
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Dried Fish Cut C-CUT-A – Gadus morhua
we are dedicated to supply products of the highest quality for the satisfaction of our customers
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Dried Fish Cut S-CUT-A / Pollachius virens
we are dedicated to supply products of the highest quality for the satisfaction of our customers
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Dried Haddock Heads, HX – Melanogrammus aeglefinus
we are dedicated to supply products of the highest quality for the satisfaction of our customers
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Dried Starry ray (Skate) – Raja radiata
we are dedicated to supply products of the highest quality for the satisfaction of our customers
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Dry salted butterfly split ling
we are dedicated to supply products of the highest quality for the satisfaction of our customers
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Dry salted butterfly split saithe ( Pollachius virens )
we are dedicated to supply products of the highest quality for the satisfaction of our customers
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Dry salted butterfly split tusk (Brosme brosme)
we are dedicated to supply products of the highest quality for the satisfaction of our customers
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Dry Salted Norwegian Codfish
we are dedicated to supply products of the highest quality for the satisfaction of our customers
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Dry Salted Saithe (makayabu) Pollachius virens
we are dedicated to supply products of the highest quality for the satisfaction of our customers
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Dry Salted White Wing Codfish
we are dedicated to supply products of the highest quality for the satisfaction of our customers
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DUNGENESS CRAB
Scientific Name: Metacarcinus magister Common Name: Dungeness Crab Primary Source: USA Size: 100/200, 200/300/ 300/500 Packaging: 10 kg Master Carton
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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
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FLOUNDER
Scientific Name: Paralichthys dentatus Common Name: Flounder Primary Source: China, USA, South America Size: 200/300 , 300/500 , 500/Up Packaging:
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FLYING FISH ROE
Scientific Name: (Cypselurus heterurus) Common Name: Flying Fish Roe Primary Source: Peru Packaging: Fish Roe 10 kg Master Carton Specifications:
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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
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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
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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
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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.
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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.
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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
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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.
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GEMFISH
Scientific Name: Rexea solandri Common Name: Gemfish Primary Source: Chile Size: 300/500, 500/Up Packaging: 20 kg Master Carton Specifications: BQF
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GIANT SQUID
Scientific Name: Dosidicus Gigas Common Name: Giant Squid Primary Source: Peru, Chile, China Specifications: Whole, Fillets, Wings, Tentacles, Necks, Bits and
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Giant Squid
Latin Name: Dosidicus gigas Family: Ommastrephidae Fishing Location: FAO 67, FAO 77, FAO 87 Main Production Method: Wild-caught
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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
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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.
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GOAT CARCASS ON STOCKINETTE
Entire goat carcass cut in 2 half parts with the spine removed in a polyethilene bag and stockinette
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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
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GOAT FAT FLANK 60/40
Meat pieces from the flanks and breast with a 40% fat visual packaged block.
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Goat Feet burnt skin
We provide a vast range of Halal Frozen and Chilled Goat, sheep & Lamb Carcass,Boneless Mutton Meats available in various
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Goat Head burnt skin
We provide a vast range of Halal Frozen and Chilled Goat, sheep & Lamb Carcass,Boneless Mutton Meats available in various
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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.
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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
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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.
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Goat leg boneless
We provide a vast range of Halal Frozen and Chilled Goat, sheep & Lamb Carcass,Boneless Mutton Meats available in various
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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
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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,
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HALIBUT
Scientific name: Hippoglossus Stenolepis Common Name: Halibut Primary Source: Alaska, British Columbia, Russia Specification: H&G;, fletches, steaks, Fillets Sizes: 400/600g,
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HERRING
Scientific Name: Clupea harengus Common Name: Herring Primary Sources: Canada Freezing Method: Block, IQF Specification : Whole Round Size : 150-250g, 200-300g,
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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
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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
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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
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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
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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.
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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+
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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
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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
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KING CRAB / LEGS
Scientific Name: Lithodidae Common Name: King Crab Primary Source: Chile, Alaska Size: 350-500grs, 500-600grs, 600-900grs Packaging: Individually packed Box of
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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.
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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.
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LAEVICAUDA LOBSTER
Scientific Name:Panulirus laevicauda Common Name:Smooth tail spiny lobster Product & Packaging:Frozen whole round Frozen tails
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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
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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.
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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.
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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
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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
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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
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Lamb carcass E
Lamb carcass E
- GR Σφάγιο Ε
- EN Carcass E
- DE Karkasse E
- FR Carcasse E
- IT Carcassa E
- ES Carcasa E
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Lamb carcass O
Lamb carcass O
- GR Σφάγιο O
- EN Carcass O
- DE Karkasse O
- FR Carcasse O
- IT Carcassa O
- ES Carcasa O
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Lamb carcass P
Lamb carcass P
- GR Σφάγιο P
- EN Carcass P
- DE Karkasse P
- FR Carcasse P
- IT Carcassa P
- ES Carcasa P
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Lamb carcass R
Lamb carcass R
- GR Σφάγιο R
- EN Carcass R
- DE Karkasse R
- FR Carcasse R
- IT Carcassa R
- ES Carcasa R
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Lamb carcass S
Lamb carcass S
- GR Σφάγιο S
- EN Carcass S
- DE Karkasse S
- FR Carcasse S
- IT Carcassa S
- ES Carcasa S
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Lamb carcass U
Lamb carcass U
- GR Σφάγιο U
- EN Carcass U
- DE Karkasse U
- FR Carcasse U
- IT Carcassa U
- ES Carcasa U
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Lamb casings
Lamb casings.
Casings are cleaned and knotted. Three casings/ knot. Product is then bagged.
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Lamb casings block frozen
Lamb casings.
Casings are cleaned and knotted. Three casings/knot. Product is then bagged and frozen in block.
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Lamb caul fat
Lamb caul fat.
Every membrane is cleaned and chilled, then bagged.
Five membranes/bag.
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Lamb cutlet end
Lamb cutlet end
- GR Παϊδάκια δεύτερα
- EN Cutlet end
- DE Kotelettstück
- FR Premières côtes
- IT Costoletta
- ES Chuleta
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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.
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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. 
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Lamb forequarter – Breast Off
Lamb forequarter
- GR Μπούτι
- EN Forequarter
- DE Vorderviertel mit rücken
- FR Basse
- IT Busto con carré
- ES Delantero con lomo
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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
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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)
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Lamb heads
Lamb heads skinned.
Each head is cleaned and skinned, then individually bagged and frozen.
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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.
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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
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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.
