* Hock with Trotter attached is removed through stifle joint
* Skin is retained on Hock and Trotter
* Bulk Packed for Freezing
* Packed random Weight
* Price subject to change
* Split the shoulder from Middle between 4th and 5th Thoraic Vertebrae
* Remove Hock through the radius and humerous joint trotter attached
* Packed in carton and freeze
* 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
washed clean and fresh
no blood stain
healthy for human consumption
Quality processed Frozen Pork tongue
frozen pork cutting parts.
1 Poly bags of 10kg each = 10kg per carton
*Frozen Temperature:*
- Blasted at minus 40 degrees Celsius
- Storage at: minus 20 degrees Celsius.
- The temperature during Transportation: minus 18 degrees Celsius
washed clean and fresh
no broken bones
no blood stain
healthy for human consumption
Quality processed Grade A Frozen Pork front feet,Hind feet and other
frozen pork cutting parts.
Frozen Temperature:
- Blasted at: minus 40 degrees Celsius
- Storage at: minus 20 degrees Celsius.
- Temperature during Transportation: minus 18 degrees Celsius
Frozen Pork Meat
Specification: Without skin, fat and bones; each half carcass cut into the following four pieces:
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.
