Buffalo meat is hygienically packed in different cuts with visual lean of 98%, frozen @ -40c for exports in production facilities which are on par with international standards.
Specification & packing fore quarters 4 rolls of 5 kg.
Each 20 kgs to a master carton hind cuts.
(i. W. P. ) (20 kg. Master cartons) fore quarters (i. W. P. ) - 20 kg.
Cartons, brisket neck shoulder cube roll chuck tender sink & shank
Cube chunks, 20 grams cartons, 20 polybags of 1000 grams each top side : natural size pieces about 4 -5 pieces to a carton
Silver side: natural size pieces about 3-4 pieces to a carton
Rump steak: natural size pieces about 6-7 pieces to a carton
Tenderloin: natural size pieces about 15-19 pieces to a carton
Striploin: natural size pieces about 15-20 pieces to a carton bobby veal : 20 polybags of 900 grams each 18 kgs to a master carton
Mince: 40 polybags of 450 grams each 18 kgs to a master carton
Veal tenderloin: 20 rolls of 1 kg each 20 kg to a master carton
Offal's: All different weight cartons depending on the item.
