Product Specification
Cutting Method : Fresh hand cut
Grade : Grade A (sashimi grade)
Ingredient : Carbon Monoxide (to promote color retention)
CO treatment method : Spray Gas, kept 2x24 hours in the chilling room at temperature 0-3.3 degree celcius
Color : Cherry Red (AAA grade, AA grade)
Product Dimension : M (Length : 18-20cm, Width : 5-8)
L (Length : 19-20cm, Width : 8-14 cm)
Freezing method : IQF, IVP
End product temperature : -18 degree celcius or lower
Self live product : 24 months from production date
Weight/MC : 2 x 11 lb
11 lbs per inner carton
22 lbs per master carton
Product Specification
Processing method : Fresh cut, meat separator, and grinding machine
Grade : good for raw consumption, NO HARD TENDON MEAT
Ingredient : Carbon Monoxide (to promote color retention)
Color : LIGHT RED, UNIFORM COLOR
Freezing method : IQF per bag
End product temperature : -18 degree celcius or lower
Self live product : 24 months from production date
Weight/MC :11 x 1 lbs per inner carton, 22 lbs per master carton
Cutting method : hand cut from fresh tuna
Grade : good for raw consumption, no tendon meat, no broken meat
Ingredient : Carbon Monoxide (to promote color retention)
Color :cherry red, uniform color
Product Dimension : regular cube cut 1-2 cm,
Freezing method : IQF per bag
End product temperature : -18 degree celcius or lower
Self live product : 24 months from production date
Weight/MC :11 x 1 lbs per inner carton, 22 lbs per master carton
Cutting Method : Fresh hand cut
Grade : Grade A (sashimi grade)
Ingredient : Carbon Monoxide (to promote color retention)
Color : Cherry Red
Product Dimension : Minimal Diameter of end loin 8 cm
Product Size : 3-5 lb/pc and 5-8 lb/pc
Freezing method : IQF, IVP
Weight/MC : 1 x 22 lb
