pork belly single ribbed
pork belly single ribbed, and softboned highly adaptable and works well as more than just a roast.
As horseradish or when marinated on a skewer and used as a barbeque torch, it also tastes fantastic added to thick stews. This also a great option for folks who enjoy making Asian cuisine.
An important component of the pork carcass is the boneless, skin-on breast. It obtained through deboning, which involves cutting the side from the peritoneum just behind the shoulder blades.
The meat processing sector makes extensive use of the raw materials, which are also consistently popular with customers.
The portion has the ideal ratio of protein (10.1%) to fat (53%) in it. The raw product has an energy value of 510 kcal. The meat processing business makes extensive use of the raw ingredients.
The product’s organoleptic characteristics include a dense texture with even fat layers, a deep red color, and white fat layers with a creamy tint.
Fresh, unassuming, and without any sour or bitter overtones. Skin that scalded, dry, and free of slimy or hairy areas.
The skin-covered, boneless breast best for:
Producing items that are ready to cook (raw barbeque, goulash), selling products to consumers in a cold state, and hot smoking, baking, or pickled products made from meat.
Frozen Pork Specifications:
– Washed and clean.
– No blood.
– No bad smell.
– White skin.
– No bruises.
– No broken bones
– Moisture content: less than 3%.
– No black pads.
– Drainage: 0 to -5°C for 8 hours.
– No traces of carved deep wounds.
– No ammonia burns.
– Blasted at: -40°C.
– Storage at: -20°C
– 100% Fresh and Frozen
– During Transportation: minus 10~15C
-Shelf Life: 12 -24 months from production date
Safe for human consumption