FROZEN BONELESS BEEF CHUCK冷冻去骨牛上脑

FROZEN BONELESS BEEF CHUCK冷冻去骨牛上脑 | FROZEN BEEF

Product name: Frozen boneless beef Chuck
Introduction: Located on the lower neck and upper shoulder of the cow, Both roasts and steak can come from this area of the meat. On both sides of the spine, the meat is tender and juicy, the fat is evenly mixed, and it has a beautiful marble pattern. Soft, melt-in-your-mouth, low in fat and high in protein, it is the go-to choice for all cuisines and can be fried and grilled.

SPECIFICATION
Product Category: Raw Beef
Type: Beef
Country of Origin: Ukraine
Brand/Factory Number: UA18 06 10
Packaging: 20-25kg vacuum cartons
Sales method: packaging
Shelf life: 24 months
Storage method: refrigerated (minus 18 degrees Celsius)
Net weight (kg): 20kg – 25kg
Hygiene license: SGS, BV, Halal food certification, inspection and quarantine certificate.

GRADING OF FROZEN BEEF
The grading requirements of Frozen Beef in different nations are generally comparable, and there is a substantial international beef trade. Prime, choice, good, commercial, utility, cutter, and canner are the grades in order of quality in the United States. The majority of commercial grades come from older cattle particularly cows. In processed meat products, utility, cutter, and also canner grades are employed. Beef skin, which is used to make leather, is a valuable by-product of the beef industry.

BUTCHERING OF FROZEN BEEF
Every cultures have different butchering procedures afterwards resulting in a variety of names for the various cuts. A popular cut is the standing rib roast. Pot-roasted cuts, stewed cuts, and ground cuts are all options for less appealing cuts. In some cuisines, boiled beef is popular, such as in the French meal pot-au-feu. Corned beef (also known as salt beef in the United Kingdom) is a brine-pickled brisket or rump cut.