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HALAL FRESH AND FROZEN LAMB,GOAT MEATS.

Carcasses are kept at chilling room for 24 to 72 hours before going in the deboning hall in the temperature of +4 to 0 degree c, and the deep meat temperature + 7 degree c at the time of deboning. All products are frozen in freezing tunel with minus 35 to 45 minus cellcius within 24 to 48 hours. The deepest part of meat temperature after freezing is -18 before going into the cold storage. Meat is kept in cold storage with temp. not warmer than - 18 c. The meat proceed from animals inspected by an official veterinary inspector of the veterinary services of the country of origin and, during and after slaughtering and found to be fit for human consumption.
weight range between 20 – 40 kg.
Frozen lamb meat bone in without head, feet & visceras.
Age average: 11 months.
Packaging: carton box for full carcass in six way cut.
Cuts:
Leg
Ribs with steak and back
Front quarter
Inner packing: poly bag with labelling
Outer packing: Carton



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