The English comparison and segmentation standard of frozen beef takes you to easily understand the names of various parts of imported beef, and no longer becomes the English layman of cattle people.
specification
Frozen beef: Frozen beef with bone
Slaughtered in the Islamic way, with the belt bones removed, the head, hooves, internal organs, but with waist oil; split from the spine, split into 1/4 body at the waist, neatly cut, fresh meat, well frozen, 25 to 75 kg per 1/4 body, each 1/4 body packed in a thin cotton bag.
Frozen beef: Frozen boneless beef
There is more lean meat, as little fat as possible, and the front and back parts are not boxed. Packed in cartons, each carton net weight 20kg.
Frozen beef: Frozen cut beef
Repair all subcutaneous fat and exposed fat from the cut surface, as well as plate tendons, tendons, tendons, large blood vessels, exposed lymph nodes, loose connective tissue, etc. on the surface of the flesh, and keep the muscle membrane intact.
Product name specifications
Beef show (calf meat) boneless beef shin;
Anterior (neck and back meat) boneless beef crop;
Beef breast (breast meat) boneless beef brisket;
Sirloin (loin meat) boneless beef striploin;
Beef tenderloin;
Beef brisket (belly meat) boneless beef thinflank;
Needle grill (inner thigh meat) boneless beef topside;
Forest meat (knee round meat) boneless beef knuckle;
Tail dragon grill (recommended buttocks) boneless beef rump;
Will beef steak (outer strand meat) boneless beef silve;
deltoid (triangular flesh) boneless beef meat;
Minced beef (minced meat) boneless beef trimming.
Frozen cattle by-products
1. Frozen beef liver (frozen ox liver). Removes blood vessels, fat and gallbladder. Wrapped one by one in polyethylene film or cellophane, the carton packs each with a net weight of 20kg.
2. Frozen ox heart. Remove blood vessels, flesh is fresh. Wrapped one by one in polyethylene film or cellophane, the carton packs each with a net weight of 20kg.
3. Frozen ox kidney. Removal of blood vessels, ureters and renal lipocysts. Wrapped one by one in polyethylene film or cellophane, the carton packs each with a net weight of 20kg.
4. Frozen ox tongue. Trim off the hyoid bone and minced meat. (1) 500g~800g per strip. (2) More than 800g per strip. Wrapped one by one in polyethylene film or cellophane, the carton packs each with a net weight of 20kg.
5. Frozen ox tail. Strip bone and fat, each not less than 0.6 kg. Wrapped one by one in polyethylene film or cellophane, the carton packs each with a net weight of 20kg.
6. Frozen ox many-plies (omasum). Wash and freeze fresh. Packed in cartons, each carton net weight 20kg.
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