I.  EDIBLE OILS

  • Olive Oil
  • Rapeseed Oil
  • Soya Oil
  • Grape seed Oil
  • Sunflower Oil
  • Vegetable Oil

II. MEAT MATERIALS

1. PORK

LEGS Leg Bone in Straight Cut

Leg Bone in Round Cut
Le Boneless Skin on
Leg Boneless 3D
Leg Boneless 4D
Shank Rindless (leg)
Shank Meat (leg)
LOINS Loin Bone in with Collar

Loin Boneless
Tenderloin
Collar Bone in
Collar Boneless Straigh Cut
Collar Boneless
SHOULDERS Shoulder Bone in Round Cut
Shoulder Boneless 3D
Shoulder Boneless 4D
Fron Hocks
Shank Meat Shoulder
Lacone
RIBS & BELLIES Meat Spareribs
Meaty Spareribs without Rible
Sparerib
Spareribs without Riblet
Meaty Riblet
Riblet
Belly Bone in With Riblet
Belly Bon in
Belly Sheet Ribbed
Belly Single Ribbed
Cutter Belly
Loin Ribs
HEADS Head wth Cheek
Ears
Snouts
Lips
Jowls
Cheeks
Bones Neck Bone
Back Bone
Rosary Bone
Sternum Bone
Humerus Bone
Femur Bone
Hip Bone
Tibia Bone
Blade Bone
Offals Tongue

Hliver
Front Feet
Hind Feet
Trimings & Fats Oyster Meat

Trimmings
Back Fat
Cutting Fat
Rind

Packed and shock frosted in box, weight approx. 10 kg per box

Packed on single use wooden pallet (100×100 cm)

2.  Chicken (Poultry)

Chicken Whole Chicken
Half Chicken
Quarter Chicken
8 Cut Portions
Half Breast- Back Off
Butterfly Breast Fllet
Single Breast Fillet
Single Breast Fillet
Tenderloins
Leg
Leg Quarter
Leg Fillet
Thigs
Thigh Cutlet
Thigh Fillets
Drumsticks
Wings
Mid Wings
Feet
Paw
Middle Joint Wings (MJW)

3. Beef

Beef Chuck
Rib
Short Loin
Sirloin
Round
Flank
Brisket

III. FOOD MATERIALS & ADDITIVES

  • Wheat Flour
  • Grains
  • Seasoning
  • Spice
  • Sugar
  • Salt
  • Hard Cheese
  • Cream Cheese
  • Goat Cheese

IV. INDUSTRIAL MATERIALS

  • Animal Feeds
  • Activated Carbon (Coconut Shell Charcoals)
  • Biomass Fuel