Meat.
Frozen Chicken Feet (Processed) A. Outer/Yellow Skin & Outer Nails Off B. Well Cleaned & Washed , No Bad Smell & No Extra Blood C. Broken Bones & Black Pads/Spot 5% Allowed D. 30 to 45 gm Each Piece E. Terms : 30% Advance & Balance on Email/Fax B/L Copy OR 100% Sight & Confirmed L/C. Origin: Pakistan F. Packed In 5 KG Poly Bag x 4 Bags In Each Carton G. Load 25 to 26 Tons In Each 40' HC Reefer Container.
Fresh frozen meat, slaughtered by Islamic rites, packed in cartons of superior quality in 10 kg and 20 kg. Cartons of 10kg, cartons of 20 kg.
We enjoy selling 1day old to 6month old but we provide older. 50lbs and up.
ISO & HACCP Halal Meat Approved. Slices & bobby veal-18 kg cartons, 900 grams pack or (900gmsx20=18 kg) Forequarter -4/5 kg roll in 20 kg cartons.
Halal slaughtered carcasses , 4 cuts in stocking All animals less then 24 month of age ; all animals are beef races, A quality Deep frozen 18degrees Celsius Minimum order monthly 1000 MT ( max will be to supply 5000 MT/Monthly) Specifications as above, but than full carcasses boneless Deep frozen 18degrees Celsius 25 kg boxes Each part of beef separated vacuum sealed in 1 box Description on the carton can be in any language ( buyer supplies text).
Meats products. The packing will be in 15kg and 20kg carton boxes with holes on both side of the boxes.
Frozen cooked crab meat Frozen, cooked, ovalipes punctatus, jumbo and lump and special are mixed Vacuum packed, 2kgs/bag, 10bags/ctn
Chicken feet 5 kg poly bags and 4 bags in one 20 kg master carton
Marinade chicken and do breading and fry in oil.Customised for each customer separately. 1kg to 100kg bag
This product will enhance yield on all the meat, and retain moisture on the meat. Soft and juicy meat every time to your customer, vegetarian natural product . 1kg to 100kg bag
Lamb.
White meat, Skinless, Boneless, Belly off, Fat off, Red meat off, Well_trimmed, STPP within EU limits . Packing: IQF, 10kg bulkbag *1/white carton ( only illustrate).
Beef Chicken mdm Chicken leg quarters Chicken broilers Chicken grillers Whole chickens Fcl, iwp, 15 - 20 kg cartons, layer pack
Halal Kind Meats is seeking partners interested in investing in Halal abattoirs and farms in Australia, in partnership with Australian farmers. Australian export grade meat will be available for direct purchase by our investment partners for export to your home market, without the middleman.
Fully established as part of the traditional range of meat products in Portugal. It is made using uncured bacon and lightly minced pork, which are bound together by flour. Seasoning and gentle curing give it a golden tone and delicate flavour. For cooking, they must be pricked so that they do not burst. Then, simply grill or boil them as a starter, snack or in a delicious cozido a portuguesa.
This sausage has a dark colour and intense taste. During production, blood and tough, well-minced fat are added. The particular seasoning used in this smoked sausage provides it with unique characteristics in terms of its flavour and aroma. Seasoning is rich and aromatic and added in accordance with the expertise of past generations. It is particularly tasty in the Portuguese dish cozido a portuguesa (boiled beef and pork with vegetables, sausages and rice) or even roasted directly in alcohol or brandy.
The king of the Portuguese meat sector. It is made from leg of pork, with natural salting. It has the distinction of being aged cold for several months, which gives it an excellent palate and the flavour of light-red and tender meat. Despite being an essential ingredient in many dishes, both savoury and sweet, cured ham does not need great food in order to shine. A slice of cured ham is, in itself, a tasty snack, especially when accompanied by great bread and wine.
There are almost as many recipes for making and seasoning chourico sausages as there are places where they are made. They are made using lean and tenderised pork, rich in natural tripe. They are naturally seasoned and cured, in light smoke, which gives them a unique character. The filling has a uniform consistency with a marble-like appearance and attractive reddish tones.
In the same way that names vary, cooking methods and seasoning also change from one product to another. A noble tasting sausage made using leg and loin rashers of pork. It is contained in a thick pig tripe. Seasoning and the length of curing make it great for cutting thick slices from, which brings out its distinctive flavour. Delicious as a snack and, as the great Eca De Queiros (famous portuguese writer) informs us, unforgettable with peas and eggs.
