Pork Loin Steak
Murray Valley Boneless Pork
* Please check with us on Price. * Split middle from Shoulder between 4th & 5th Thoracic vertebrae * Collar butt tail trimmed and left attached to shoulder * All excess fat, sinew, bone chips & blood vessels removed. * Injected with brine at 10% of green weight (Raw Weight) and drained briefly * Vacuum packed in bag and placed in carton (8 units per carton)
* Please check with us on Price. * Denuded - all external fat and silverskin fully removed * Side strap removed, head muscle retained * Injected with brine at 10% green weight(raw weight) and drained briefly * Placed into Intopouch, 30 units per carton
Specifications: Brix: 10.0 min. Origin: Vietnam. Color: Light yellow. Taste: sweet and sour (typically). Preserving in -180C air conditioned. Certificates: VietGap, phytosanitary. Quantity capacity: 200mts/month. Min order: 1x20ft. Delivery time: 30days. Packaging: in aseptic bag then in 10kgs carton.
Brix: 10.0 min. Origin: Vietnam. Color: Light yellow. Taste: sweet and sour(typically). Preserving in -18 0 C air conditioned. Certificates: VietGap, phytosanitary. Quantity capacity: 200mts/month. Min order: 1x20ft. Delivery time: 30days. Packaging: in aseptic bag then in 10kgs carton.
Brix: 8%. Style: Frozen dices. Taste: Natural sweet. Freezing Process: IQF. Size: 15x15mm; 20x20mm. Color: Natural, orange to red. Scientific name: Carica Papaya. Raw material: 100% fresh papaya. Shelf life: 24 months. Origin: Vietnam. Packaging: in 500g/PE aseptic bag, 20bags/carton.
Product: Frozen Avocado Color: Natural Green Taste: Sweet typically Shelf life: 24 months in -18 celsius degree Origin: Vietnam Process: Freezing Shape: Dices, Half cut, Slice, Puree
*Specifications: Brix: 16% min. Process: IQF. Origin: Vietnam. Color: natural yellow. Taste: sweet (typically). Preserving in -180C air conditioned. Certificates: VietGap, phytosanitary. Quantity capacity: 200mts/month. Min order: 1x20ft. Delivery time: 30days.
* Specifications: Origin: Viet Nam. Color: natural green. Taste: sweet (typically). Preserving in -180C, shelf life 2 years. Certificates: VietGap, phytosanitary. Quantity capacity: 200mts/month. Min order: 1x20ft. Delivery time: 30days.
Seafood and spices, Coffee.Trading, sourcing
Pork Maws Scalded Non Inverted
Pork Maws Scalded Non Inverted
* Maw removed from the carcass * Packed into the carton for Freezing * 12kg Set Weight per Carton * Price subject to change
* Split the shoulder in the middle between the 4th and 5th thoracic vertabrae * Remove Hock through radius and humerous joint * Bulk packed into cartons and freeze * Price subject to change
* Please contact us for Price. * Split middle from Shoulder between 4th & 5th Thoracic vertebrae, and from leg between 6th & 7th Lumbar vertebrae * Chine bone removed, and loin and belly separated. * Processed and retain 8 ribs per rack * Cleaned and injected with brine at 10% of green weight (raw weight), and drained briefly * Vacuum packed in bag and 6 units per carton
* Trotter is removed from the leg by Knife * Hock is removed by knife cut through the stifle joint * Skin is retained on Hock * Product is bulk packed
* Ears and Eye Lashes to be removed * Submaxillary and Cervical Lymph Nodes to be removed * Heads to be washed * 4 Skulls per carton * Price subject to change at supplier discretion
Seafood products like yellow fin tuna, ribbon fish, sardine, emperor, barracuda, cuttlefish, trevally, yellow tail scad, Indian mackerel, horse mackerel, chub mackerel, catfish, croaker, grouper, jack mackerel, hilsa, grey mullet, and king fish..
I can supply frozen sushi, produced with my own recipe in Thailand. There are several way to use these products: 1/ receive the products to be refreshed, and packed in fresh trays, adding the fresh flesh on the top of the rice balls. The products are: - rice balls 18 grs (packed by 42 units per tray) - california rolls many recipe 20 grs (packed by 30 units per tray) - vegetable maki many recipe 17.5 grs (packed by 45 units petr tray) - rice sheet 85 grs (packed by 4) this products is used to make the fish makis with of cuts 2/ in a final product box wich can be sold to direct consumer by frozen. Nowadays, we have 2 packs: by 10 sushis and by 24 sushis, but it is easy to work on new products matching the requirements of the costumer.
