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Geese hatching eggs

Product Description - Fresh White and brown eggs Color :: White & Brown Size : Small, Medium, Price of product ( USD price or FOB price) - USD 22 per Box Product origin - USA Key Specifications/Special Features - Size:Small, Medium, Big Weight:From 45gms to 60gms, 45gms to 49gms, 50 gms to 55 gms, 56gms to 60gms Shell Color:Chalky white color & medium brown shell Features:Thick albumen and medium dark yellow yolk Shell Type:Thick and smooth shell for the white and brown shell eggs Free from New castle diseases -Avian influenza Minimum Order Size and Packaging details - "20' & 40' High Cube Reefer Containers Temperature Maintained at +2 to +5 deg Centigrade 532 Cartons can be packed in 20' Reefer container (191, 520 eggs) 1312 cartons can be packed in 40' Reefer container (472, 320 eggs)"

Crude Protein Crude Fat Moisture Salt Content Ash Content Sand Content Particle Size 65%min 11%max 10%max 3%max 18%max 2%max 90%passing 20mesh 60%min 11%max 10%max 3%max 18%max 2%max 90%passing 20mesh 55%min 11%max 10%max 3%max 18%max 2%max 90%passing 20mesh

We can supply Frozen Halal Chicken Legs origin EU and latin America. MOQ 1 container ( 24 Tons) Excellent quality and very competitive prices. Prices changes on a weekly basis, if you want a quote please provide necessary information quantity delivery port etc..

Frozen Chicken Paws Quality: A Grade Frozen Chicken Paws Process: Bqf (block Quick Frozen) Chicken Weight Per Piece: More Than 35g+. Average Length: 8~11 Cm /piece Processing: 100% Fresh And Frozen White Skin Shelf Life: 24 Months. �?¢ Frozen Requirement: Storage At 40 C; Stocked At: 18 C; Uring Transportation: �??18ë?c; Ice Content: Less Than 0.3%; Outer Yellow Skin Off Well Dressed And Cleaned No Black Pads Or Ammonia Burns No Bad Smells, No Excessive Blood Or Blood Stains No Excess Water No Broken Bones Fresh And Hard Nail * No Bruises No Feathers No Hair Moisture Content Is Less Than 2% Production Age: Not More Than 60 Days From The Shipping Date Chemical Burns Presence : No Chemical Burns Black Spot : Presence Less Than 1% Broken Bone: Less Than 1% Antibiotics: Presence Not Allowed Pathogenetic Organisms (including Salmonella): Not Allowed Foreign Substances: Not Allowed Remnants Of Feathers: Not Allowed Frozen Requirement: Rainage: 1c 5c For 8 Hours Moisture Content Less Than 1%. Blasted At: 40c. Storage At: 18c. Temperature During Transportation: Note Less Than 8c.

Buffalo meat is the meat of the water buffalo, a large bovid, raised for its milk and meat in many countries . Buffalo meat is known by various names in different countries. In some places it is known as red beef, or buff in India and Nepal; in some countries it is known as carabeef, from the Spanish term and breed name carabao.

Product Description - Whole frozen chicken . Frozen chicken wings . Frozen chicken legs . Frozen chicken hearts and kind cuts" Price of product ( USD price or FOB price) - USD 340 per Box Product origin - USA Key Specifications/Special Features - Washed and clean. Without yellow skin. No feathers. No bad smell. No blood. No bruises. No black pads. No traces of carved deep wounds. No ammonia burns. Broken bones : under 3%. Moisture content : less than 1%. Drainage : 0 to -5 C for 8 hours. Blasted at : -40 C. Storage at : -18 C 100% Fresh and Frozen Weight 900-1000 -1100-1200 - 1300- 1400-1500-1600 gr per piece. Shelf life 24 months Minimum Order Size and Packaging details - "2kg x 5/carton,1kg x 10/carton 15kg carton, 20kg carton"

Chicken Feet 45gm to 55gm Chicken paws 35gm to 45gm No broken bone No blood inside no yellow pads no Bleach use

Prime tallow Best Quality F.F.A: 2% max F.A.C: 3-5% max M.I.U: 1% max Titre: 41.5 C min Bleach: 0.5 red max Using for manufacturing of top quality soap or chemical usage Prime tallow white F.F.A: 2-5% F.A.C: 1-3% max M.I.U: 1% max Titre: 41.5 C min Using for manufacturing of high quality soap or chemical usage Good tallo High Quality F.F.A: 2-5% max F.A.C: 11A/11B max M.I.U: 1% max Titre : 41.5 C min Bleach: 1.0 red max

1kg â?? Round Pieces of Lamb Neck steaks or chops with Bone in the Middle ideal for soups, stews, and veg curries. Lamb shoulder neck slices are cross-cuts of the neck portion containing small round bone. Lamb Neck chops are a good slow cook chop. Lean meat is interspersed with connective tissue. Neck slices are usually prepared by braising.

3kg Lamb Flaps 3/4 cup Bourbon BBQ Sauce 3/4 cup Honey 1 Cup Brown Sugar (packed) 1/3 cup Apple Cider Vinegar 4 tspn Minced Garlic 2 tspn Sweet Paprika INSTRUCTIONS Mix all ingredients together, pour over Lamb Flaps and marinate for a minimum 2 hrs or overnight if preferred Place Lamb Flaps in slow cooker on Low After 6hrs remove Lamb and scoop out oil from Lamb Mix some corn flour and water and stir in till desired sauce thickness Remove sauce and then coated each Lamb Flap in the sauce before returning to the slow cooker Place tea towel under lid and cook a further 2hrs on Low If you want them a bit more sticky you can switch to High for the last 60 mins Serve and enjoy

Description A tender cut from the hind quarter of British outdoor reared premium lambs Packing details A whole lamb rump, with each rump typically weighing 430 g Recipe suggestion Fantastic roast for two, we recommend cooking medium rare. Priced by Weight Price per Kg 24.51

LAMB BRISKET Breast of lamb is often ground to mince, but it can be filled with spices if the bone is removed. It is then tied up to a roll, which is cooked on a low heat, then roasted in the oven and served in slices. KEEP IN MIND The spare ribs of lamb are a perfect cut during the barbeque season, but strangely enough this cut is not always easy to come by. When cooking ribs, calculate up to 250 gr per person. HOW TO COOK LAMB BRISKET The brisket with the bones removed is prepared much like a "Swiss roll". The roll is filled with mediterranean spices â?? or any other spices that go wel with lamb. Tie up the roll with string and cook in the oven at low temperatures for a long time. Cut the rolled up breast of lamb in pretty slices and serve with tasty accompaniments. Their perfect size and high level of fat make lamb spareribs perfect for the barbeque. You can pre-boil them in a tasty bouillon to get a tender, juicier meat.

Tasty chews, low fat. Lamb 100%. Protein 73.3%, fibre 1.5%, fat 3.8%, ash 3%, moisture 13.7%. PRODUCT lamb muscles Country of Origin France Quality Premium Shelf Life 24 Months from production date Incoterm FOB, CIF any Port with no problems Authorization for Export Canada Shipping to over 200 countries Inspection Certification Any International Surveyor Freezing Process IQF (Individually Quick Frozen) - Blasted at minus 200C - Storage at minus 180C - Transported at minus 180C Lead Time 7 days after receipt of payment instrument Loading Reefer Container 40 full container load (FCL) equivalent to 27 metric tons (MT) +/-2% Port of Loading Any Delivery TIme 2-38 days depending on distance to Discharge Port & Logistics