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Neck cut

Prepared by boning the neck.

The boundaries of the cut – prepared from the forequar-ter. Is separated along the upper edge of the humerus, from 1 to 7 cervical vertebra.

Processing requirements:

Free of fat, cleaned from all lymph nodes on the surface of the cut, tendons, remove extraneous muscle tissues, mucous membrane. Without blood clots and bone tissue.

The degree of trimming is more than 97%.

Packing: Vacuum packaging.

Requirements for freezing: freezing for 2 hours. Color from light red to red, the surface is shiny.

Chuck Tender

Prepared from boneless shoulder cut.

The boundaries of the cut – located in front of the scap-ula, begins in the supraspinatus fossa, ends in the emi-nence of the humerus.

Processing requirements:

Remove fat and mucous membrane, preserving wholeness of outer/surface membrane.

The degree of trimming is 100 %.

Packing: Vacuum packaging.

Requirements for freezing: freezing for 2 hours. Color from light red to red, the surface is shiny.

Rump Cap

Prepared from the silverside.

Processing requirements: Remove the dried fat layer, mucous membrane and fascia. Keep the blubber fat. The fat coating area is more than 80%, The Fat should be clean, evenly spread over the surface with a wholesome layer.

The shape of the cut is close to a triangular shape.

Packaging: Vacuum package. Packed individually.

Golden Coin

Prepared by boning of the forequarter (area of the biceps muscle).

Processing requirements:

Remove surface fat, extraneous muscle tissues, mucous membrane, preserving wholeness of outer/surface membrane. Without bruises and bone tissue.

The degree of trimming is 100%.

Packing: Vacuum packaging. Packed individually.

Requirements for freezing: freezing for 2 hours. Color from light red to red, the surface is shiny.

Bolar Blade

Prepared from the boneless posterior part of the scapula, between the humerus and ulna bones.

Processing requirements:

Remove surface fat, extraneous muscle tissues, lymph nodes, extraneous muscle tissues, mucous membrane, preserving wholeness of outer/surface membrane. Without bruises and bone tissue.

The degree of trimming is 100%.

Packing: Vacuum packaging.

Requirements for freezing: freezing for 2 hours. Color from light red to red, the surface is shiny.

Oyster Blade

Prepared from boneless scapular cut. It is located behind the scapula from the outer side of the scapula.

Processing requirements:

Remove fat, lymph nodes, extraneous muscle tissues, lymph nodes, extraneous muscle tissues, tendons, mucous membrane, preserving wholeness of outer/surface membrane. Natural position of fibers and stripes on the reverse side of the cut is preserved.
Without blood clots and cuts.

The degree of trimming is more than 97%.

Packing: Vacuum packaging. Packed individually.

Requirements for freezing: freezing for 2 hours. Color from light red to red, the surface is shiny.

Cube Roll

Prepared from the front of the carcass, from the 8th to the 12th cervical vertebra.

Processing requirements:

Remove fat, lymph nodes, extraneous muscle tissues, tendons, mucous membrane, preserving wholeness of outer/surface membrane.
Natural position of fibers and stripes on the reverse side of the cut is preserved.
Without blood clots and cuts. Edges are even and neat.

The degree of trimming is 97%.

Packing: Vacuum packaging. Packed individually.

Requirements for freezing: freezing for 2 hours. Color from light red to red, the surface is shiny.

Shortloin (boneless)

Prepared by boning the dorsal cut, from the 13th to the 17th cervical vertebra.

Processing requirements:

Remove fat, lymph nodes, tendons, mucous membrane, and periosteum.
Without blood clots and cuts. The form is straight, edges are even and neat. Loin eye is removed.

The degree of trimming is 100%.

Packing: Vacuum packaging. Packed individually.

Requirements for freezing: freezing for 2 hours. Color from light red to red, the surface is shiny.

Striploin

Prepared by boning the lumbar cut.

Processing requirements:

Remove extraneous muscle tissues, periosteum. Edges are even and neat.
The layer of surface fat is preserved and smooth. Only dried fat layer is to be removed. Without bruises and cuts.

Weight – more than 4 kg.

Thickness of the cut – more than 7 cm, length – 45-55cm.

The degree of trimming is 100%.

Packing: Vacuum packaging. Packed individually.

Requirements for freezing: freezing for 2 hours. Color from light red to red, the surface is shiny.

Tenderloin

Prepared from the short lion.

Processing requirements:

Remove all the surface fat, the mucous membrane, preserving wholeness of outer/surface membrane.

Without bruises and cuts.

The degree of trimming 100%.

Packaging: Vacuum packaging. Packed individually.

Requirements for freezing: freezing for 2 hours.
Color from light red to red, the surface is shiny.

Thin Flank

Prepared from the flank.

Processing requirements:

Free of fat, cleaned from all lymph nodes and blood vessels, preserving the wholeness of the muscle tissue.

Without bruises and cuts.

The degree of trimming is 95%.

Packaging: Vacuum packaging. Packed individually.

Requirements for freezing: freezing for 2 hours.
Color from light red to red, the surface is shiny.

Rump

Prepared from the medial muscle.

Processing requirements:

Free of fat, remove any extraneous muscle tissue, small tendons, the cut’s outer membrane remain whole.

Without bruises and cuts.

The degree of trimming is 97%.

Packaging: Vacuum packaging. Packed individually.

Requirements for freezing: freezing for 2 hours.
Color from light red to red, the surface is shiny.

Eye Round

Prepared by boning from the butt- shank off. Located between the silverside 1 and the thick flank.

Processing requirements:

Remove all the surface fat, the mucous membrane, preserving the connective tissue membrane solid. The original surface of the connective tissue is retained.

Without bruises and cuts.

The degree of trimming is more than 100%.

Packaging: Vacuum packaging. Packed individually.

Requirements for freezing: freezing for 2 hours.
Color from light red to red, the surface is shiny.

Outside Flat

Prepared from outer part of hind shank.

Processing requirements:

Remove fat, mucous membrane, extraneous tendons.

The degree of trimming is 100%.

Packing: Vacuum packaging. Packed individually.

Requirements for freezing: freezing for 2 hours. Color from light red to red, the surface is shiny.

Topside

It consists of two thick muscles located on the inside of the thigh and a slender muscle covering all the muscles on the inside.

Processing requirements:

Remove excessive muscle tissues from the surface, fat, mucous membrane, blood clots. On the surface meat is spread evenly. The outer membrane remains wholesome.

The degree of trimming is 100%.

Packing: Vacuum packaging. Packed individually.

Requirements for freezing: freezing for 2 hours. Color from light red to red, the surface is shiny.

Knuckle

Consists of the following muscles: the quadriceps mus-cle of the thigh, separated from the fore edge of the thighbone, the tensor of the broad fascia of the thigh, covered with a surface membrane and surface layer of subcutaneous fat.

Processing requirements:

Remove excessive muscle tissues from the surface, fat, mucous membrane, preserving wholeness of outer surface membrane.

Without bruises and cuts.

The degree of trimming is 100%.

Packing: Vacuum packaging. Packed individually.

Requirements for freezing: freezing for 2 hours. Color from light red to red, the surface is shiny.

Kasila

Prepared from muscle tissue of hind shank.

Processing requirements:

Remove fat on the surface, excessive muscle tissues, mucous membrane, preserving wholeness of outer surface membrane.

Without bruises and cuts.

The cut’s outer/surface membrane remains whole.

The degree of trimming is more than 97%.

Packing: Plastic bag/sheeting. In batches.

Requirements for freezing: freezing for 2 hours. Color from light red to red, the surface is shiny.

Hind Shank

Prepared from the muscular tissue of the hindleg.

Processing requirements:

Remove all the surface fat, any extraneous muscle tissue, the mucous membrane, preserving the connective tissue membrane wholeness.

Without bruises and cuts.

The cut’s outer/surface membrane remains whole.

The degree of trimming is more than 97%.

Packaging: Plastic bag/sheeting. Packed individually.

Requirements for freezing: freezing for 2 hours.
Color from light red to red, the surface is shiny.

Brisket

Prepared from 7th to 13th ribs without ventral edge.

Processing requirements:

Remove any extraneous muscle tissue, cartilage. The texture of the muscles is cut along and equal in size to the form in which the block is made. The texture of meat-fat is clearly visible, layers of meat and fat alternate. When producing blocks for hot pot, a clear sequence of layers can be seen. After freezing during cutting, the block is a one-piece (layers of meat and fat are not separated from each other), the corners of the block are sharp, clearly visible.

Standard: the weight of one block is 3, 58 kg.

Packaging: the blocks are tightly packed side by side in to a package and then into a box. 7 blocks in 1 box total 25 kg

Requirements for freezing: freezing for 2 hours.
Color from light red to red, the surface is shiny.

Fore Brisket

Located in the brisket point (sternum).

Processing requirements:

ЗFree of fat, remove extraneous muscle tissues, mucous membrane, periosteum, preserving the connective tissue membrane integrity. The edges are straight, flat and even.

Packaging: Vacuum packaging. Packed individually.

Requirements for freezing: fast freezing for 2 hours.
Color from light red to red, the surface is shiny.

Hind Brisket

Located in the brisket rib plate.

Processing requirements:

Free of fat, remove extraneous muscle tissues, mucous membrane, periosteum. The content of fat and connective tissue is in a natural ratio. The cut’s outer/surface membrane remains whole
The edges are straight; the shape of the cut is close to the square shape.

Packaging: The two parts (pieces) are folded “back to back”. Vacuum packaging.

Requirements for freezing: freezing for 2 hours.
Color from light red to red, the surface is shiny.

Extra Short Ribs

Prepared from Ribs-prepared.

Packaging: Plastic bag.

Requirements for freezing: Freezing individually.

Ribs (with thin layer of fat)

Prepared from the ventral portion. Allowed to cut out one plate (ribs 2-6).

Processing requirements:

the plates remain whole, the edges of the ribs (along the cut line) are straight, flat. The shape of the cut is close to the square shape. The extraneous muscle tissues is removed from the upper layer.

The thickness of the musculo-fatty tissue is 4 mm.

The fat spread evenly. The cut’s outer/surface membrane remains whole.

Packaging:Vacuum packaging. Packed in 2 cuts.

Requirements for freezing: freezing for 2 hours.
Color from light red to red, the surface is shiny.

Fore Shin

Prepared by boning from the foreleg.

Processing requirements:

Free of fat, remove extraneous muscle tissues, tendons and bone tissue. The initial fascia (connective tissue membrane) is preserved. Without bruises and cuts. Free of external bodies. The cut’s outer/surface membrane remains whole.

The degree of trimming is 100%.

Packaging: Plastic bag.

Requirements for freezing: freezing for 2 hours.
Color from light red to red, the surface is shiny.

Ribs (with thick layer of fat)

Prepared from the 7th, 8th, 9th ribs.

Processing requirements:

Free of fat, cleaned from all lymph nodes, preserving the connective tissue membrane wholeness.
Without bruises and cuts. The plates remain whole; the edges of the ribs (along the cut line) are straight, flat. The shape of the cut is close to a square shape.

Packaging: Food film packaging. Packed individually.

Tri-tip

Located in the hindquarters. Prepared by boning from the foreleg.

Processing requirements:

Free of fat, cleaned from all lymph nodes, mucous membrane and fascia. The cut’s outer/surface membrane remains whole.

The degree of trimming is 100%.

Packaging: Plastic bag package. Packed individually.

Requirements for freezing: freezing for 2 hours.
Color from light red to red, the surface is shiny.

STRIPLOIN MEMBRANE

Processing requirements:

Remove fat, blood and contamination. Natural shape remains.

Frozen in blocks.

Packing:Plastic bag, corrugated box.

PADDYWACK

Processing requirements:

Remove fat, blood and contamination. Natural shape remains.

Frozen in blocks.

Packing: Plastic bag, corrugated box.

CONNECTIVE TISSUES

Processing requirements:

Remove fat, blood and contamination. Natural shape remains.

Frozen in blocks.

Packing: Plastic bag, corrugated box.

RIB FINGER

Processing requirements:

Remove fat, remove extraneous muscle tissues. The structure remains wholesome.

Frozen in blocks.

Packing: Vacuum packaging for 2.5 kg, shape remains the same, corrugated box.

OMASUM

1. Washed

2. Salted

Processing requirements:

1. Remove fat, cut keeping the wholeness of the petals, remove mucous membranes and washed from dirt, dried.

It is important that the mucosa of the petals does not flake off.

2. Remove fat, cut keeping the wholeness of the petals.

When salting the product, each petal of omasum is to be salted (it is important to use pure edible salt with no additives of medium grinding). Keep omasum like this for 3 (three) days, after 3 days shake carefully all the salt out manually. To remove the salt, it is allowed to wash omasum in a high-salt water solution, after which it is important to dry the product.

After all the salt is removed from the product, it is stored under pressure for one (1) week.

It is important that the mucosa of the petals does not flake off.

Packing: 1. Before freezing, it is packed in a plastic bag (it is important to dry omasum well to avoide any ice in plastic bag).

2. Bags.

ACHILLES TENDON

Processing requirements:

Remove fat, blood and contamination. Natural shape remains.

Frozen in blocks.

Packing: Plastic bag, corrugated box.

BEEF TRIPE

Processing requirements:

Remove fat, mucous membranes and dirt, washed, without dark spots.

Preserved natural shape.

Boil for 30-40 minutes.

Frozen in blocks.

Packing: Plastic bag, corrugated box.

HONEYCOMB

Processing requirements:

Remove fat, mucous membranes and dirt, washed, without dark spots.

Preserved natural shape.

Boil for 30-40 minutes.

Frozen in blocks.

Packing:Plastic bag, corrugated box.

AORTA

Processing requirements:

Remove fat, mucous membranes and dirt, washed.

Frozen in blocks.

Packing:Plastic bag, corrugated box.

PIZZLE

Processing requirements:

Remove fat, mucous membranes, extraneous muscle tissues and dirt, washed. After washing let it drain.

White color.

Frozen in blocks.

Packing: Plastic bag, corrugated box.

TESTICLE

Processing requirements:

Correct ovoid shape. Remove membranes, spermatic cords and extraneous muscle tissues, washed.

Frozen in blocks.

Packing:Plastic bag, corrugated box.

SPINAL CORD

Processing requirements:

Remove fat, mucous membranes and dirt, washed.

Frozen in blocks.

Packing:Vacuum packaging for 1-2 kg, shape remains the same, corrugated box.

FLEXOR TENDON

Processing requirements:

Remove fat, blood and dirt.

Frozen in blocks.

Packing: Plastic bag, corrugated box.

OXTAIL

Processing requirements:

Washed from blood and dirt, without skin.

Frozen in blocks.

Packing:Plastic bag, corrugated box.

СHEEK MEAT

Processing requirements:

Remove lymph nodes and salivary glands, stubble and epidermis.

Preserve wholeness of membrane.

Frozen in blocks.

Packing:Plastic bag, corrugated box.

DIAPHRAGM

Processing requirements:

Washed from blood and dirt. The structure remains wholesome.

Frozen in blocks.

Packing: Plastic bag, corrugated box.

FLANK MEMBRANE

Processing requirements:

Remove fat, mucous membranes, extraneous muscle tissues, dirt, blood, washed.

The structure remains wholesome.

Frozen in blocks.

Packing:Plastic bag, corrugated box.