Beef Shinshank Suppliers and Manufacturers

Product Description : Beef is the culinary name for meat from cattle, particularly skeletal muscle. ... Trimmings, on the other hand, which are usually mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced or used in sausages. The blood is used in some varieties called blood sausage. Price of product ( USD price or FOB price) : USD 2500 - 3000 per MT Product origin : Brazil Key Specifications/Special Features : International Standard Cut Minimum Order Size and Packaging details : Packing 20Box 20"FCL

Kusuka is a potato chip made from real cassava. The thin and crispy shape makes Kusuka become the most popular cassava chips in Indonesia. Available in various flavors that will make your taste buds happy. This snack is very suitable to enjoy your relaxed time. Variant: BBQ, Original, Chicken Black Pepper

This product also comes in various flavors so you can choose which one is your favorite. Oishi Toss is a unique variant of Oishi snack products. Made from thinly sliced original potatoes, makes Oishi Toss has a crunchy taste. Variant:

Potabee is a potato snack made with original potatoes that makes it more delicious and crunchy. Potabee comes with WayV-shaped chips that make this snack more unique. Various unique and delicious flavors make Potabee one of the most popular potato snacks. Various: Grilled Seaweed, BBQ Beef

Various unique and delicious flavors make Potabee one of the most popular potato snacks. Potabee is a potato snack made with original potatoes that makes it more delicious and crunchy. Potabee comes with WayV-shaped chips that make this snack more unique. Various: Grilled Seaweed, BBQ Beef, Spicy Grilled Chicken

Oishi's classic potato chips with bold flavors of beef barbeque. Crispy, savory, and satisfyingly tasty. Great anytime snack for anyone! Variants: - Seaweed - Beef BBQ - Chicken Teriyaki

Juniperus communis Fam: Cupressaceae Juniper is widely distributed throughout the northern hemisphere and its birthplace is obscure. It is found in Europe, North Africa, North America and northern Asia. The main commercial producers are Hungary and southern Europe, especially Italy. The berries were known to Greek, Roman and early Arab physicians as a medicinal fruit and are mentioned in the Bible. In the Renaissance, they were recommended against snake bite, and plague and pestilence. Because of its air-cleansing piney fragrance, the foliage was used as a strewing herb to freshen stale air and the Swiss burned the berries with heating fuel in winter to sanitize stale air. Gin, the alcoholic drink that gets its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, "geneva". Spice Description Initially hard and pale green, juniper berries ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds. When dried, the berries remain soft but if broken open one will find the pith surrounding the seeds is easily crumbled. Bouquet: Fragrant and flowery, combining the aromas of gin and turpentine. Flavour:Aromatic, bittersweet and piny. Hotness Scale: 1 Preparation and Storage Juniper berries are at their best when they are still moist and soft to the touch, squashing fairly easily between one's fingers. It is possible to make a purée from juniper berries or to extract the flavour and aroma by macerating them in hot water, but as all parts are edible and the texture is agreeable, it is usually just as well to use the entire fruit, split or crushed. The berries are quite powerful, one heaped teaspoon of crushed fruits serving for a dish for four people. Store in a cool place in an airtight container. Culinary Uses Juniper berries perform a quite unique role, by contributing as much to the character of food through their 'freshening' ability, as they do by way of their specific taste profile. As well as flavouring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. The strong hearty flavour of juniper goes well with strong meats, such as game. Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. One application I am particularly fond of is in a simple chicken casserole, It can effectively be added to wine marinades for meats, and is used with coriander in smoking meat. It seasons pâtés and sauces and in Sweden. Goulash and Sauerkraut often feature a juniper taste, as do some home-pickled meats like salt beef, salt pork and ham. Generally juniper can well be used in any dish requiring alcohol. Fruit dishes, such as apple tart and pickled peaches, also harmonize with this flavour.