We are trader and official seller mandate who deal with Pork Cut and Parts direct from Brazil and Spain slaughter house/factory. Both GACC and NON GACC available. Do feel free to approach for your query.
Mineral water. From 500 mls to 1,5 liters per bottle. Still and sparkling.
Wood shavings for animal bedding
Conilon Coffee.
Cloves.
Pink Pepper.
White pepper.
Black pepper form.
Product name: Superoxide dismutase Other Name: SOD; superoxide dismutase enzyme Source:Prickly pear; Pig blood; Yak blood; Yeast INCI Name: SUPEROXIDE DISMUTASE Appearance: White freeze-dried powder Purity: 5000-50000IU CAS NO.: 9054-89-1 EINECS No.: 232-943-0 Supplier: ZHENYIBIO Superoxide dismutase(SOD) is an enzyme found in all living cells.Superoxide dismutase enzyme is a substance that speeds up certain chemical reactions in the body.Superoxide dismutase powder is taken by mouth for removing wrinkles, rebuilding tissue, and extending the length of life.Superoxide Dismutase is used in cosmetics and personal care products as an anti-aging ingredient and antioxidant because of its ability to reduce free radical damage in the skin, therefore preventing wrinkles,fine lines,age spots,help with wound healing,soften scar tissue,protect against UV rays,and reduce other signs of aging.Superoxide dismutase 1 by protecting your skin from free radical damage,superoxide dismutase prevents visible signs of aging.Superoxide dismutase sod helps repair signs of aging.It does this by promoting a youthful complexion, encouraging resilient skin.
We are supplier of frozen pork meat Frozen Pork Sparerib Specification: Skin-off, bone-in, with tender loin and ribs 4-6cm in width,fat tissue not exceeding 0.5cm. Packing:In cartons of 25kg net each. Frozen pork liver Specification: Without veins, fat and gall, fresh in quality and neat in appearance. Packing: 4 boxesX5kg to a carton. Frozen pork Heart Specification: Washed and drained, without veins and bloodstain, fresh in quality and neat in appearance. Packing: 4 boxes to a carton of 20kg. Frozen pork Kidney Specification: Fat and external membrance removed, fresh in quality and neat in appearance. Packing: 4 boxes to a carton of 20kg. Frozen pork spleen Specification: Fresh in quality, well-frozen and with a slight amount of fat left. Packing: 4 boxes(polybags)X5kg to a carton of 20kg. Frozen pork stomach(cooked) Specification: Fresh in quality, clean and neat,boiled and well-frozen. Packing: In carton of 20kg net each. Frozen pork trotter Specification: Fresh in quality and neat in appearance. Packing: In carton of 20kg net each. Frozen pork intestines Specification: Fresh, well-trimmed and washed, 80-150 cm in length each. Packing: In carton of 20kg, 5000gX4 boxes each. Frozen Pork Meat Specification: Without skin, fat and bones; each half carcass cut into the following four piecse: 1.Nape: Each piece weighing 0.8kg net min. 2.Shoulder: Each piece weighing 1.35kg net each min. 3.Loin: Each piece weighing 0.55kg net each min. 4.Leg: Each piece weighing 2.2kg net each min. With slight fat left on each piece of meat. In each carton, one piece of meat weighing less than the above stipulation is allowed. Packing:Packed separately in cartons weighing 25kg net each, lined with a polythene bag. Frozen Pork Sparerib Specification: Skin-off, bone-in, with tender loin and ribs 4-6cm in width,fat tissue not exceeding 0.5cm. Packing:In cartons of 25kg net each. Frozen pork liver Specification: Without veins, fat and gall, fresh in quality and neat in appearance. Packing: 4 boxesX5kg to a carton. Frozen pork Heart Specification: Washed and drained, without veins and bloodstain, fresh in quality and neat in appearance. Packing: 4 boxes to a carton of 20kg. Frozen pork Kidney Specification: Fat and external membrance removed, fresh in quality and neat in appearance. Packing: 4 boxes to a carton of 20kg. Frozen pork spleen Specification: Fresh in quality, well-frozen and with a slight amount of fat left. Packing: 4 boxes(polybags)X5kg to a carton of 20kg. Frozen pork stomach(cooked) Specification: Fresh in quality, clean and neat,boiled and well-frozen. Packing: In carton of 20kg net each. Frozen pork trotter Specification: Fresh in quality and neat in appearance. Packing: In carton of 20kg net each.
Our work is to supply fresh, chilled and frozen meat and meat products. It goes about pork, chicken, beef and different by-products (lungs, hearts, kidneys, ears, fat). Qualified logistics, managers and drivers work on the delivery of your order. It allows us to guarantee you the delivery of highest quality meat and by-products in the shortest terms!
Frozen pork feet / pork hind feet / pig feet / pig hind feet - always supplied from Fresh produce. Top quality a grade, 100% health certified, prompt delivery and discount prices. contact us for full product details. frozen pork sides,riblets and soft bones frozen pork ham 3d,pork jowls and pork tails frozen pork ham 4d,pork loin,frozen pork collars frozen pork sow front , pork ham 3d and 4d frozen pork belly,pork chest and frozen pork riblets frozen pork kidneys,pork hearts and frozen pork liver frozen pork tail bones in and without bones,pork nose frozen pork collars, boneless, straight cut frozen pork sides,pork tails , suckling pork belly,shoulders and hams frozen pork neck bones , pork chest , frozen pork loin frozen pork shoulder 3d,pork shoulder tennis cut frozen pork shoulder 4d ( shank meat in ) pork loin , chainless, boneless ,pork ham pork loin , chain on, boneless , pork collar pork shoulder, tennis cut (round cut) frozen pork intestine , frozen pork meat frozen pork brain,pork membrane frozen pork flank,ham 4d,pork meat fatless frozen pork breast bones,pork meat without fat frozen pork ribs bones,pork meat frozen pork meat boneless,boneless pork meat frozen pork riblets ,pork spare ribs frozen pork oyster ( bone in and boneless) frozen pork mdm , suckling pork riblets and bones frozen whole suckling pigs ,suckling pork cutlet frozen quarter suckling pigs , suckling pork head clean frozen suckling pigs ,suckling pork ham frozen suckling pork legs,suckling pork shoulders frozen suckling pork fillets,heads,ear flaps and racks frozen suckling pork saddle , suckling pork cheeks,necks frozen suckling pork hind and fore knuckles,suckling pork cuts pork front feet average weight 300 -350 gr, length 17-18 cm. pork hind feet average weight 400 - 450 gr, length 19-20 cm. Packaging: 5kg LDPE poly bags, 20Kg Strong Carton box with 4 straps outside. We are open to supplying small and large quantities of our quality products. So do not hesitate to contact us to get quality products and also at very good prices!!!!
Pork Pork Bones Back Bones Pork Neck Pork Bones Pork Skin Tail Pig Tail Pork Bone Pork Bone Bone Number (1/2cut) Pork Moon Pork Bones Blade Bones pork 45%0-55% pork belly bone ''piano bones'' pork pork soft pork fat pork cut 40/60 pork rind pork cut pork 90/10 pork trimming 85/15 Pork Trimming 40/60 Pork Belly Cutting 50/50 Pork Shoulder 4D Pork Front Hock Pork Front Hock Pork Shoulder shoulder in rind on, legless pork loin pork ribs sparerib breastless pork leg 4D leg pork pork pork cuts pork cuts pork collars pork belly request catalog
Origin Brazil 60% by Wire Transfer MT103 to our nominated USD account against Pro Forma Invoice prior to slaughter 40% balance payment made by MT103 AFTER receipt of copies of documents and verification of arrival by shipping line.
SALTED BEEF OMASUM Omasum is a part of the beef stomach (rumen,retculum,omasum) Fresh Omasum of the highest quality is bright or dark grey and has a slight hypertrophy of fatty tissue. The tissue is elastic and cohesive On the walls there are characteristic and typical table Omasum is a rich source of collagen ,vitamin b2 calcium and iron use dense and spicy soups., The Meat comes from the biggest and best equipped slaughterhouse in Montenegro ,Serbia , Albania, Poland, Romania etc. European countries that raise cattle themselves or source beef only from trusted farmers. Beef Omasum Cleaned salted pressed to dry and frozen Processing 1-Omasum is cut in the boat shape 2-Inverted on the other side 3-The circular size Omasum is being cut to clean the omasum 4-Fat from the bottom parts is being removed. 5-Omasum are put in to salt ,each leaf in salt kept for one day 6-The salty water coming from Omasum is being stored. 7-Omasum are clened the salt 8-They are washed in the water 9-Pressed to dry 10-Storage in cold place and - 18 C Cold room storage OTHER DETAIL: * Basic Nutrilon Facts , a3-ounce serving of cooked tripe will provide you with 80 calories 10 gr Protein 1,7 gr carbohdrates 3-4 gr fat 1,2 gr saturated fat * Sourece of Selenium * High in Vitamin B 12 * Provides Zinc â?¢ Quality : GRADE â??AAâ?? â?¢ Shelf time : 12 months â?¢ Shipment : Prompt â?¢ Dried : AD â?¢ Packing style : Bags â?¢ Moisture : Less than 3% â?¢ Salt : clean â?¢ Fat : less than 1% â?¢ Color : Black and Brown Sizes: 1) 1000 gm up 2) 800 gm to 1000 gm 3) 500 gm to 800 gm FROZEN BEEF HONEYCOMB Specifications We are offering naturally cooked beef tripeâ??s from Pakistan Frozen cooked beef tripe Packing: 20kgs master carton 1X40FCL 28 MT per container PRICE: 2800USD PER TON Processing description: Preparation begins immediately after slaughtering, when the Honeycomb is fresh. First step is to clean all the dirt. After that the Honeycomb is cleaned mechanically with cold water, which is changed twice. After cold water cleaning, the water is changed 3rd time and the Honeycomb is being cleaned in warm water (60C degrees) for 15 minutes. When the Honeycomb are completely clean, the water is changed again and the Honeycomb is being boiled (90C degree) for 10 minutes. There is no chemical bleaching in the process.
Automatic slaughter line for chicken Production capacity: 2000 bph. With cooker or dryer for blood, feathers, and bones. If you have more than one offer, we will be glade to recieve them. Hope to start working with your esteemed company Waiting your early and promote reply Packed in wooden boxes
Pig lining
The machine is the major equipment in the slaughterhouse. It is used to remove the hair from the pig head.
1.slaughter transfer line slaughter transfer line suits automated production request of poultry slaughtering, scalding and plucking. It's made of stainless steel and nylon, fitted with variable frequency [speed] control. It strictly meets commodity inspection and food hygiene standards as well. 2.crate washing conveyor Crate washing conveyor is usd to wash crates in a poultry processing plant.This equipment uses high pressure water to flush dirt inside and outside crates,water inside machine cycles automatically to save water.Litters would be automatically excluded out of from the equipment by the filter drum to ensure long-term stable and reliable using. 3.air blowing scalder Air blowing scalder is applied in scalding procedure before poultry plucking, it is box shape construction, energy saving, using direct steam heating, water temperature and level is automatically controlled, air flow agitation, it can not only get perfect scalding performance but also meet different kinds of processing capacity requirement. 4.A shape plucker The plucker is used to pluck the feather afterscalding, it's designed to corresponding num bers ofworking boxes and length to suit varies kinds poultriesor processing capacity requirements, it gets perfectpluck performance without beak damage. The latestwater proof and noise reduction design for bearingchamber brings the bearing long duration usingThe plucker has good feature suck as high pluck ratelow damage rate, low fault rate, easy operation andrepair, easy and convenient adjust, high automatizationand etc. 5.screw pre-chilling Screw Pre-chilling is used in pre-chilling procedure after eviscerated. To get ideal chilled meat, the chiller is adopted in high
1.slaughter transfer line slaughter transfer line suits automated production request of poultry slaughtering, scalding and plucking. It's made of stainless steel and nylon, fitted with variable frequency [speed] control. It strictly meets commodity inspection and food hygiene standards as well. 2.crate washing conveyor Crate washing conveyor is usd to wash crates in a poultry processing plant.This equipment uses high pressure water to flush dirt inside and outside crates,water inside machine cycles automatically to save water.Litters would be automatically excluded out of from the equipment by the filter drum to ensure long-term stable and reliable using. 3.air blowing scalder Air blowing scalder is applied in scalding procedure before poultry plucking, it is box shape construction, energy saving, using direct steam heating, water temperature and level is automatically controlled, air flow agitation, it can not only get perfect scalding performance but also meet different kinds of processing capacity requirement. 4.A shape plucker The plucker is used to pluck the feather afterscalding, it's designed to corresponding num bers ofworking boxes and length to suit varies kinds poultriesor processing capacity requirements, it gets perfectpluck performance without beak damage. The latestwater proof and noise reduction design for bearingchamber brings the bearing long duration usingThe plucker has good feature suck as high pluck ratelow damage rate, low fault rate, easy operation andrepair, easy and convenient adjust, high automatizationand etc. 5.screw pre-chilling Screw Pre-chilling is used in pre-chilling procedure after eviscerated. To get ideal chilled meat, the chiller is adopted in high pressure air flow agitation and screw blade push-ahead method to ensure the poultry was cleaned and chilled completely and evenly. The lengths varies from corresponding processing capacity, can meet the commodity inspection and food hygiene standards.
