Halal boneless beef cuts,Brazil NATURALE price supplier

SLAUGHTERING AND BONING PROCESS
Young bovine carcass grade 80% B** or B and 20% R (maximum 6
incisive adult teeth) and fat covering 1,2,3 (7% maximum) according Brazilian
Carcass Classification B** BRASIL of MAPA (Brazilian Supplying Livestock
Agricultural Ministry) slaughtering by Islamic Rite under Halal Religious
Inspection and under Brazilian Federal Veterinary Inspection in accordance with
GMP, HACCP Official Food Safety Programs. The supplies are only from
slaughtering plants previous approved by EU and I.V.O. (Iran Veterinary
Organization) and supported by our self Veterinary and Food Engineer Quality
Audit staff. The hot carcass are cut longitudinal across middle of spinal column
and divide on two half carcass then surface is cleaned and washed with
chlorinated potable water (1 ppm) and chilling into segregate chilling rooms at
temperature 2 oC during 24 to 48 hours until achieve pH below 5,8 and
temperature before boning operation below 4 oC. After chilling the half carcass
are cut between the 5th and 6th rib on forequarter and hindquarter with flank 8
ribs. The flank is cut parallel spinal column and removed from hindquarter. The
forequarters and hindquarters are destined to deboning room with steady
temperature at 10 oC in order the temperature of beef cuts before freezing are 8
oC maximum. The boneless cuts are obtained in accordance European Union
directive 2001/101/EC definition of meat using only skeletal muscular parts (no
glands, organs, cartilage, elastic tissue ligaments, tendons, blood clods, bruise,
and tallow on so on).

All cuts are separated in natural joint on pieces of 1 to 3 Kg and topsides
remain whole. The cuts are individual wrapping packing (IWP) with polyethylene
film or vacuum bag labeled in Farsi and English and placed in cartons buyer or
producer branded separately and closed and sealed by 4 plastic belts then deep
frozen at −25 oC to achieve −20 oC at inner joints within 8 hours. The
productions approved and certificated is loaded in reefer 40’containers with
capacity 25 to 27 metric tons suitable to maintain temperature of meat at −18 oC
minimum during transportation. The containers are filled in place production plant
and sealed by Brazilian Federal Veterinary Inspection.

2) CUTS SPECIFICATION

The natural proportion of deboned cuts and descriptions as follow:

63% maximum of deboned cuts from forequarter 5 ribs being 53%

composed by following cuts: Chuck, Chuck roll, Shoulder, Chuck tender, Shin,

Brisket Point End and 10% of Neck cut maximum.

37% minimum of deboned cuts of round derived from hindquarter 8 ribs

(pistol) composed by following cuts: Knuckle (Thick Flank), Topside, silverside

(Outside) and Shank, according picture 1 showing the beef cuts anatomy short

guide.