Frozen Pork Meat Frozen Pork Front Feet

Frozen Pork MeatSpecification:Without skin, fat and bones; each half carcass cut into the following four piecse:1.Nape:Each piece weighing 0.8kg net min.2.Shoulder:Each piece weighing 1.35kg net each min.3.Loin:Each piece weighing 0.55kg net each min.4.Leg:Each piece weighing 2.2kg net each min.With slight fat left on each piece of meat. In each carton, one piece of meat weighing less than the above stipulation is allowed.Packing:Packed separately in cartons weighing 25kg net each, lined with a polythene bag.Frozen Pork SpareribSpecification:Skin-off, bone-in, with tender loin and ribs 4-6cm in width,fat tissue not exceeding 0.5cm.Packing:In cartons of 25kg net each.Frozen pork liverSpecification:Without veins, fat and gall, fresh in quality and neat in appearance.Packing:4 boxesX5kg to a carton.Frozen pork HeartSpecification:Washed and drained, without veins and bloodstain, fresh in quality and neat in appearance.Packing:4 boxes to a carton of 20kg.Frozen pork KidneySpecification:Fat and external membrance removed, fresh in quality and neat in appearance.Packing:4 boxes to a carton of 20kg.Frozen pork spleenSpecification:Fresh in quality, well-frozen and with a slight amount of fat left.Packing:4 boxes(polybags)X5kg to a carton of 20kg.Frozen pork stomach(cooked)Specification:Fresh in quality, clean and neat,boiled and well-frozen.Packing:In carton of 20kg net each.Frozen pork trotterSpecification:Fresh in quality and neat in appearance.Packing:In carton of 20kg net each.Frozen pork intestinesSpecification:Fresh, well-trimmed and washed, 80-150 cm in length each.Packing:In carton of 20kg, 5000gX4 boxes each.
Frozen Pork MeatSpecification:Without skin, fat and bones; each half carcass cut into the following four piecse:1.Nape:Each piece weighing 0.8kg net min.2.Shoulder:Each piece weighing 1.35kg net each min.3.Loin:Each piece weighing 0.55kg net each min.4.Leg:Each piece weighing 2.2kg net each min.With slight fat left on each piece of meat. In each carton, one piece of meat weighing less than the above stipulation is allowed.Packing:Packed separately in cartons weighing 25kg net each, lined with a polythene bag.Frozen Pork SpareribSpecification:Skin-off, bone-in, with tender loin and ribs 4-6cm in width,fat tissue not exceeding 0.5cm.Packing:In cartons of 25kg net each.Frozen pork liverSpecification:Without veins, fat and gall, fresh in quality and neat in appearance.Packing:4 boxesX5kg to a carton.Frozen pork HeartSpecification:Washed and drained, without veins and bloodstain, fresh in quality and neat in appearance.Packing:4 boxes to a carton of 20kg.Frozen pork KidneySpecification:Fat and external membrance removed, fresh in quality and neat in appearance.Packing:4 boxes to a carton of 20kg.Frozen pork spleenSpecification:Fresh in quality, well-frozen and with a slight amount of fat left.Packing:4 boxes(polybags)X5kg to a carton of 20kg.Frozen pork stomach(cooked)Specification:Fresh in quality, clean and neat,boiled and well-frozen.Packing:In carton of 20kg net each.Frozen pork trotterSpecification:Fresh in quality and neat in appearance.Packing:In carton of 20kg net each.Frozen pork intestinesSpecification:Fresh, well-trimmed and washed, 80-150 cm in length each.Packing:In carton of 20kg, 5000gX4 boxes each.