For sale beef half-carcases, from the producer with 20 tons, Kyiv region.

For sale halal beef patty.
This is the exporter's company.
We sell in many countries of the world, except Europe.
BEEF for export domestic market. The price is negotiable.
Name
Beef Denomination
Beef P Weight, kg
Half-carcasses/compensated quarters Weight of one half-carcasses:
Cow (1 category) without tenderloin Cow (1 category) without tenderloin 85+
Bull (1 category) without tenderloin 95+
Young Bull (1 category) without tenderloin 70-95
The highest grade - 100% - Premium (with lean muscle tissue, without fat, films, connective tissue and other inclusions) - veined Trimming - 100% - Premium (with lean muscle tissue, without fat, membrane, connective tissue and other impurities) - trimmed.
Первый сорт - 95/05 - (the content of connective and adipose tissue in meat mass is not more than - 5 %) - жилованное Trimming - 95/05 - (the content of connective and adipose tissue in meat mass is not more than - 5 %) - trimmed
Second grade - 80/20 - (the content of connective and adipose tissue in meat mass is not more than - 20%) %) - trimmed
The highest grade and the first grade (Extra-Premium) – 90/10 mixed with each other, with the content of connective and fatty tissue to the mass of meat, no more than – 10% Trimming (Extra-Premium) Sis One – 90/10 mixed, with the content of connective and fatty tissue to the mass of meat, no more than - 10%.
The first and second grade in equal ratio (Extra) - 80/20 - (the content of connective and fatty tissue to the mass of meat, no more than - 20%) - lean.
Trimming (Extra) Sis One - 80/20 (the content of connective and adipose tissue in meat mass is not more than - 20%)- trimmeg.
The first and second grade in equal proportion (Extra Plus) - 85/15 - (the content of connective and fatty tissue to the mass of meat, no more than - 15%) - lean.
Trimming (Extra Plus) Sis One - 85/15 (the content of connective and adipose tissue in meat mass is not more than - 15%)- trimmeg.
Front part of beef b/k (5 - bran).
Boneless Forequaters (5 - cuts)
Rear part of t/o beef b/k Boneless Hindquarters.
The back part of t/o beef + pork loin.
Boneless Hindquarters + Shank.
The inner part of the t/o topside.
Outer part of t/o (thighs) Silversid.
The outer part of the t/o without the calf muscle Outsid
Biceps femoris of beef Outside Flat.
Biceps thigh muscle of beef (peeling)
Outside Flat in peeling.
The upper part of the t/o without the abdominal part of the Sirloin Butt.
The upper part of the railway station (Kostrets).
Upper part of t/o with remote tail D – Rump.
Side part of t/o beef Thick Flank Beef.
Side part of t/o without top (hulls) Knuckle
Lower part of t/o Calf muscle Beef calf muscle.
Semitendinosus muscle (eye muscle) Eye Round.
Blade blade (Clod).
The back part of the beef shoulder Shoulder Clod.
The middle part of the beef shoulder Top Blade Muscle.
Neck bran boneless (Neck) Neck.
Subscapular part Chuck.
Subscapular part of a rectangular shape Chuck – Square Cut.
Roll made of subscapular pulp Chuck Roll.
Shoulder fillet (Tenderloin from shoulder blade) Chuck Tender.
Shank / Shin boneless.
Shank / Shin bone.
Back-rib part of beef (m/m).
Spinal part (ribs part beef).
Tenderloin with head.
Tenderloin without head.
Spine bran of beef boneless Spencer Roll Beef.
Cube Roll Beef rib-eye steak.
Ribeye Muscle Beef.(//tractor-service.com)
Loin bran (fillet) b/k Striploil.
Lumbar bran on the Shortloin bone.
Pashina Flank Beef.
Flank Steak Beef pulp.
Meat heads - 95/05
Beef head trimming - 95/05.
The diaphragm is thin, internally cleaned - 95/05
Aperture thin beef (internal) Purified-95/5.
Trimming Neck - 95/05.
Brisket Beef brisket.
The front edge of the sternum Brisket Point End.
Brisket Point End (Deckle off).
Beef brisket boneless middle part Brisket Navel End.
Short ribs of beef (5 ribs) Short Ribs.
Back bran with ribs Rib Set Beef.
Butchering boneless beef in ten parts – (Bull - Young Bull).
Butchering boneless beef in ten parts - (Cow) Butchering boneless beef in ten parts - (Cow).
All regulatory and technical documentation.
Individual approach to each client.
We send the specification with quality indicators after receiving the application from the buyer. In Ukrainian, English orRussian language with signature and seal in electronic format. To the e-mail spotap@ukr.net.
I have the price on my mail.
Sales manager. My phone numbers. +380969351156 WhatsApp and +380502711484 viber. Alexandra and their by-products. for export and domestic market from the manufacturer.
Dear Sir!
We are company,that working specialty for export selling,product Halal-meat chicken,beef,and byproduct from them.
We will introduce the next product:
Half Carcass beef frozen (cow).
Half Carcass beef frozen (bull).
Beef Block - 2 class- ( GOST).
Beef Block - 1 class (GOST).
Beef Block High Quality (GOST).
Beef Large Lump 1 class.
Product sent on vacuum packing, with gofrocarton box, with deep frozen.
We make labels, with importer details, in English, and Arabic language.
We will be glad to see you our partner!
With kind regards
Export Manager
Lisniy Alexander.
Dear Sir!
Dear host!
Halal chicken, beef and offal from them.
Let's introduce the following product:
Stew semi-frozen frozen (cow).
Half of a frozen beef carcass (bull).
Beef block - 2nd class - (GOST).
Beef block - 1st class -(GOST).
Beef block of high quality (GOST).
Big piece of beef 1st class.
The product is shipped in a deep-freeze corrugated cardboard box.
We make etiquette with the importer of parts in English and Arabic.
We will be glad to see you!
Price is negotiable. On the day of signing the contract.
Sincerely.
Sales manager for export and domestic market. My phone numbers are +380969351156 Viber and +380502711484 WhatsApp. Alexander.
Application from the buyer. In Ukrainian, Russian or English. With a signature, seal, work phone and e-mail. To my email spotap@ukr.net.