Showing 37–48 of 417 results

Show sidebar
Close

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.
Close

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
Close

BLUE SHARK

Scientific Name: Prionace Glauca Common Name: Blue Shark Primary Source: China, Hawaii, Vietnam, Panama Specifications: Whole HG, Skinless, Fillets Size:
Close

BLUEFIN TUNA

Scientific Name: Thunnus Orientalis, Thunnus thynnus Common Name: Bluefin Tuna Primary Source: USA, Australia, Mexico Specifications: Whole Round, Super Frozen,
Close

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.
Close

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.
Close

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.
Close

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.

Close

BONE IN GOAT SHOULDER

Bone in meat from the forequarter, without nerves or tendons with a 95% visual lean individually packaged

Close

BONE IN LOIN WITH OYSTER PIECE

Best quality fresh and frozen Brazilian,Canadian and European pork meat cuts for sale and export to china
Close

BONE IN LOIN, WITHOUT OYSTER PIECE

Best quality fresh and frozen Brazilian,Canadian and European pork meat cuts for sale and export to china
Close

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.