Our First Class Quality Fresh frozen  Boneless Beef meat  straight cut fit for human consumption  from healthy cattle, ranging up to max 30 months old , weighting min. 340 kg per live head, fat class  123, visible fat no more than 7%.

Cuts: HINDQUARTER, silverside, topside, shank and knuckle, cap off rump and full rump (at buyer’s option) packing in separate cartons min 37% from the total quantity.

FOREQUARTER, 5th rib forequarter, derived from beef side after removal of 8 the rib pistola hindquarter. Following cuts: shoulder chuck, roll chuck meat square, chuck tender, shin and brisket and neck max 53% from total quantity.

NECK MEAT max. 10% from total forequarter. Each cuts holding a label and the same label identification sheet stating in costumer language and English.
                                                           
Carcasses are kept at chilling room for 24 to 72 hours before going in the deboning hall in the temperature of +4 to 0 degree c, and the deep meat temperature + 7 degree c at the time of deboning.

All products are frozen in freezing tunnel with minus 35 to 45 minus Celsius within 24 to 48 hours. The deepest part of meat temperature after freezing is -18 before going into the cold storage. Meat is kept in cold storage with temp not warmer than - 18 c. 

The meat proceed from animals inspected by an official veterinary inspector of the veterinary services of the country of origin and, during and after slaughtering and found to be fit for human consumption.

QUALITY AND QUANTITY OF THE MEAT WILL BE FINAL AT DISCHARGING PORT AFTER ARRIVING OF THE GOODS AT DESTINATION PORT. THE RECIPIENT'S REPS AND SELLERS REPS PREPARING DULY SIGNED MEMORANDUM FOR THE HEALTHY MEAT DELIVERED. MEMORANDUM WILL SERVE AS THE BASIS FOR THE FINAL SETTLING OF THE ACCOUNTS.