BOBINE AND OVINE Moisture:
Supplier: Beef offal, ovine offal, beef cuts, ovine cuts, fish
Supplier: Meat, beef, ovine, pork, poultry and fish
Supplier: Raw wet salted cattle hides and ovine skins
Buyer: Raw wet salted cattle hides and ovine skins
Supplier: Livestock, ovine, bovine, heifers, holstein, simmental, brownswiss, charolais, limousin, pregnant heifers, jersey
Supplier: Doner kebab, chicken shawarma, chicken leg meat, chicken breast, mutton pad, mutton backstrap, beef 90vl, ovine fat
Supplier: Alfalfa hay, salmon meal, salmon oil, poultry meal, krill meal, salmon oil, fish oil, frozen iberic bones for petfood snacks, frozen bovine, ovine and poultry meat for wet petfood, safflower meal, sunflower meal, poultry fat, bovine fat, lard, tallow, lamb meal, pea protein, potato protein, potato starch
A sheep meat carcase is the body of a slaughtered ovine animal after: Ubleeding Uskinning Uremoval of all the internal digestive, respiratory, excretory, Reproductive and circulatory organs Uminimum trimming as required by the meat inspection service For the carcase to be passed fit for human consumption Utrimming of the neck and neck region may be extended to ensure Compliance with æzero tolerance' for ingesta contamination Especially where halal slaughter has been performed. This Extension to the standard carcase trim is limited to a hygiene trim But may include complete removal of the 1st cervical vertebrae. This process must be controlled by the company msqa program. And the removal of the: Uhead between the skull (occipital bone) and the first cervical vertebra Ufeet between the knee joint (carpus and metacarpus) and The hock joint (tarsus and metatarsus) Utail so that it is no longer than five coccygeal vertebrae Uthick skirt by separating the connective tissues as close as possible From the bodies of the lumbar vertebrae Ukidneys, kidney knob and the pelvic channel fat Uudder, or the testes, penis and udder or cod fat The carcase must be weighed hot (hscw).
