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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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GOAT RIBS

Meat cut from the goat forequarter packaged in a polyethilene bag

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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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HEART

TURKEY BY-PRODUCTS - HEART

DE — Herz IT — Cuore FR — Cœur ES — Corazón PT — Coração RU — Сердце CN — 鸡心 JP — 心臓
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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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Holothuria fuscogilva (bat susu, white teatfish)

 
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Holothuria scabra (sandfish)

 
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Holothuria spinifera (brown sandfish)

 
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HOLSTEIN FRIESIAN CATTLE

Holstein Cows are characterized by a large variability through the prism:
  1. A healthy Holstein cow has 40 kilograms at birth
  2. Holstein color is on its ancestors who lived in nomadic tribes in North America
  3. 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 brain

Lamb brain

  • GR Μυαλά
  • EN Brain
  • DE Hirn
  • FR Cervelle
  • IT  Cervella
  • ES Sesos
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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

Lamb feet skinned and frozen.

The feet are separated from the carcass, then cleaned in hot water in washing and skinning maschine. Once clean and skinned, the product is packed and frozen.
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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