Meats - Import export

3-joint wings have a higher ratio of skin to meat than any other cut of chicken. That's why they're so flavorful. They can be cooked pretty much ways: broiled, seared, grilled, fried, or even roasted. Due to their higher proportions of skin and bones, they also make delicious chicken stock with lots of flavor and body.

A Whole Chicken with skin retains its juiciness, which effectively enhances its flavour. It is perfect for dishing out a delicious stuffed chicken meal that lets you choose your favourite pieces.

Drumstick is one of the meatier cuts of a chicken. It has tender taste and leg bone enhances its flavour. Similar to thighs, drumsticks are a fattier, tougher cut of meat compared to lean chicken breasts, although they also come with a lot more flavor. It is ideal for grilled and fried dishes as a starter.

Mid wings consist of two thin bones that run parallel to each other down the length of the flat. It has tender dark meat and is completely covered with skin.These can be baked in the oven or grilled. Ideal as a starter, main meal, sharing dish or as part of a meaty platter.

Pork ears with are woolen products with a high content of bone and connective tissue. Crisp texture and high gelatin content allows using it for gelatinizing zelts, meat rolls.

Pork heart is a top grade by-product. It has a dark purple color and elastic, hard texture. The product consists exclusively of muscle tissue. Rich in iron, folic acid, vitamins, and minerals. We recommend to order it in bulk batches of 300 kg or more on XXX website.

Most of the edible tissue on the feet consists of skin and tendons, with no muscle. This gives the feet a distinct texture different from the rest of the chicken meat. In addittion, chicken feet are very gelatinous.

Pork ribs are evenly covered with meat, and connective tissue. It contains a lot of calcium, phosphorus, elastin, tender muscle with smoothly striated fibers. Baked and smoked delicacies are cookeda from the short ribs of the loin.

Pork shoulder is a cut consisting of top grade meat. Juicy meat contains minimum amount of connective tissue, and fatty fibers are distributed evenly inside the muscles.

Pork snout is a mucous by-product. It is known for its delicate taste and elastic consistency. It can be marinated, smoked, baked, stewed.

Pork throat is rich in muscle fibers and connective tissues. It contains 232 kcal. Due to the high content of elastic substances, rich boths are cooked with throat.

A pork head is a meat -and -bone offal without a tongue or eyeballs. It contains a lot of connective tissue, which quickly gelatinizes during heat treatment. Pork heads are used to make jelly.

Leg boneless is the femoral part of pig's leg. It consists of striated muscles, without fat and veins. It is ideal for baking or cooking on a spit.