Ostrich meat Whole legs wrapped by standard cover and packed in carton box
Boneless,skinless,95VL Iwp, each piece packed in one poly sheet, in 25kg.net carton, lined with a big square poly bag
Canned beef Meat Brands " texana" "bill beef" " beef patf" 24 tins x carton 1820 cartons/container 17472 kg net Price is very competitive
Eggs 30 eggs/tray, 12 trays/corton, 1232cortons/40ft cotainer
Frozen pork loin boneless skinless Iwp, each piece packed in one poly sheet, in 25kg.Net carton, lined with a big square poly bag
Bone-in, skinless, no paws, on 1kg tray, vacuum packed 1kg/tray into bags, 12kgs/ctn
Meat and bone meal Conttant Protien: 50% Moisture: 06% Sandsilica: 03% Phosphorus: 05% Calcium: 09% Oil: 06% 50 kg pp bag
Isa, hubbard, cobb broiler chick El banna hatchery company is working in poultry breeding to produce commercial layer chicks (hy-line w-36) and broiler Chicks from different breeds (hubbard, Isa, cobb, ross) 80 chicks in one cartoon
Hy line w36 El Bana hatchery company is working in poultry breeding to produce commercial layer chicks (hy-line w-36) and broiler chicks from different breeds Our breeding farms constructed with modern scientific technique in desert far from population on about 160 feddan for parent stocks and 175 feddan for breeders farms to construal biosecuirty, resulting in good quality production 80 chicks in box
Poultry
Frozen frog legs Not from farm livestocks Fully natural In frozen packages, sent via cold ring
Meat and bone meal Specifications are as following: Protien: 50% min. Fat: 12 % max. Moisture: 8 %max. Calcium: 8 % max. Phosphorous: 4 % min Ash: 30 % max 50kg/tote
Turkey meat
Frozen beef
Meat
The production will follow the certificate required Frozen, box frozen
The product will to be producer by certificate required Frozen, box frozen
The product will follow the certificate required 25kg, 50kg
1. DESCRIPTION OF PRODUCT: Frozen poultry in whole and quarts 2. TYPE OF POULTRY: Chicken and turkey 3. ORIGIN: Spain & Europe (Germany, Poland, Ukraine, Turkey) 4. PRESENTATION FORMATS: - Whole: With and without skin & bone - Quarts: Leg, wing, mid joint wing, upper back, lower back, paw, feet - Fillet: Quarts without skin and bone - Offal: Gizzard, heart, liver, neck, tails, cartilages, dcoupage 5. BRAND: Producer or private according factory possibilities 6. PACKAGE PRESENTATIONS: Cartons of 10 kg, 15 kg, and 20 kg protected with plastic bag, as well as polyblocks 7. LOADING FORMAT: 20' or 40' freeze" container type containing 12 - 13 or 25 - 16 MT of goods respectively 8. DELIVERY DELAY: Within following 15 - 20 days after receipt of order confirmation and settlement of payment terms agreed 9. DELIVERY CONDITIONS: FOR or CIF 10. PRICE: According current market rates 11. EXPORT DOCUMENTATION: a. Bill of lading (B/L) b. Commercial invoice c. Packing list d. Origin certificate e. Sanitary certificate f. Quality and/or quantity certificate in case of been requested by client (Cost not included in quotations) 12. PAYMENT TERMS: a. Prepayment of 30% - 50% of order value and balance against presentation of shipment documentation) b. Irrevocable/confirmed letter of credit payable at 60 days of shipment date c. Deferred payment at 60 days of shipment date in case that's granted a commercial risk coverage for a prime rated insurer like COFACE or similar 13. IMPORTANT NOTE: Rates quoted have a limited validity so must request update of them before confirmation of any purchase order
Beef is a type of red meat that comes from cows It is a rich source of protein and essential nutrients including iron zinc and B vitamins Beef can be cooked in a variety of ways including grilling roasting baking and frying It is often served as a main dish and is a popular ingredient in a wide range of dishes including burgers steaks roasts and stews Beef is a popular source of protein that can be incorporated into a healthy diet However it is also high in fat and calories so it is important to consume it in moderation and choose lean cuts to reduce the intake of saturated fat It is also important to handle and cook beef properly to avoid foodborne illness This includes washing hands and surfaces frequently and cooking beef to an internal temperature of at least 145F for mediumrare to 160F for welldone to kill any harmful bacteria
