Meat and Dairy Products

Products

  • Red Meat (Frozen/Fresh)

    Red Meat (Frozen/Fresh)

    Beef and lamb; frozen at −18 °C or chilled at 0–4 °C, bone-in / boneless

  • White Meat (Frozen/Fresh)

    White Meat (Frozen/Fresh)

    Whole chicken and cuts; frozen at −18 °C or chilled at 0–4 °C

  • Cheese

    Cheese

    White cheese, kashar and tulum; vacuum packed and in brine, 2–6 °C

  • Butter

    Butter

    Pasteurised cream butter; block and retail pack, 2–6 °C or frozen

Packaging

Delivery options

  • Reefer container — 40' HC
  • Carton box — 10 / 20 kg
  • Vacuum pack
  • Bone-in / boneless cuts
  • Tin, pail and retail packaging for dairy
FOBCIFCFR

Analysis

Control parameters

  • Microbiological analysis
  • Temperature log (throughout shipment)
  • Veterinary health certificate
  • Halal certificate
  • Slaughter date and shelf life
  • Fat and dry matter content for dairy

The analysis report is included in the document set of every shipment. On buyer request, an independent inspection company (SGS, Bureau Veritas, etc.) is involved in the process.