Fresh Red Meat Halal Butchery
Polarization: 99.80% degrees min Ash by electrical conduct: 0.04% max (on dry weight basis) Ash content: 0.04% max Moisture: 0.04% max ICUMSA 45 RBU: Max (Brazil S.G.S scale) Solubility: 100% dry and free flowing Color: Sparkling white ICUMSA Maximum 45 attenuation index units (ICUMSA method #: 4-1978) Radiation: Within CS-137 of 50 BQ per Kg Granulation: Fine crystal Crop: Latest Magnetic particles: Mg/Kg 4 max SO2 mg/kg 20 max Sulfur Dioxide: 20 Mg/Kg min Sediments: None Smell: Typical and specific for sugar Reducing sugar: 0.05% Max by weight HPN Staph Aureus not detected in 1 gram Maximum AS: 1 P.P.M. Maximum PB: 1 P.P.M. Maximum CU: 3 P.P.M. Substance: Solid Crystal Tolerance: 5% (+/-) CHICKEN PAWS SPECIFICATIONS Quality: Grade A Frozen Chicken Paws Process: BQF Cut at the Level of the joints Meaty and Coating of Normal Fat Average Weight Per Piece: 35 â?? 45 grams Average Length Per Piece: 09 â?? 12 cm Processing: 100% Fresh and Frozen White Skin Shelf Life: 24 months Frozen Requirements: Blast Frozen at -40�°C Stocked and Stored: -18�°C During Transportation: -18 �°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 Hairs Moisture Contents Less Than 2% Production Age: Not More Than 60 days from the shipping date Chemical Burns Presence: No Chemical Burns Black Spot: Less than 1% Broken Bone: Less Than 1% Antibiotics: Presence Not Allowed Pathogenetic Organisms (Including Salmonella): Not Allowed Foreign Substances: Not Allowed * Remanants of Feathers: Not Allowed Frozen Requirement Drainage: 1�°C - 5�°C For 8 hours Moisture Content Less Than 1% Blasted at: -40�°C SIF code: 1, 103, 87, 121, 1001
Poultry Chicken
Monthly supply: 1000-1500mt Origin: Malaysia Colour: Grey & Black Smell: Dried & less smell
Origin Australia
Origin Australia
We deal with all different grades of tallow. Top grades of tallow for finest soap making to Low grade of Tallow for Stock Feed and Laundry grade soap. Prime tallow (extra fancy); 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; Prime tallow (top white) ..
BB (Boneless Breast) , Chicken Chop , Sbb (small Boneless Breast) , Boneless Leg Chop , Inner Fillet , Chicken Wing , Bil678 Jc Whole Leg , Chicken Mid Wing , Drumstick
We cater demand for FRESH BEEF MEAT, branding with HALAL MEAT, attached with all international certifications related to food industry. Origin from Malaysia. Looking for worldwide buyers, preferred FOB term (we may consider other workable terms as well). Please feel free to contact us, for a serious buyer we will arrange live video of our cattle farm and slaughterhouse
Hello All, we have manufacturing in Turkey /izmir we are chicken paws suppliers within 40-45 days we can supply 26 Ton We have Grade A and Grade B Grade A USD 950 Grade B USD 700
We offer a range of halal lamb cuts to meet all your culinary needs. Our whole lamb carcass is available for those who prefer to purchase their meat in bulk. We also provide individual cuts, such as the whole leg, fore quarter, breast with bone or without bone, feet, rack, rack chops, loin, loin chops, shoulder for roast or steak, chunks, necks, hearts, kidneys, livers, spleen, skin, tripe, fat, and tongues. All our lamb is halal certified and of the highest quality, ensuring that you get the best flavor and tenderness in every bite. Whether you are planning a special occasion or looking for a delicious meal for your family, our halal lamb cuts are perfect for any occasion. Contact us today for more information on our product offerings and pricing.
We offer the following: Halal Goat Carcass Halal Lamb. Well cleaned Appearance - No broken bones, Well cleaned, Fat Tail fresh - No bruises, No black pads. Can you provide your Business Letter Headed LOI/ICPO including Quantity, Destination Seaport and Target Price so that we know that you are serious and to move forward. available payment methods T/T & L/C
