Animal proteins · Reference sheet
Frozen beef
Explore the catalogue reference for Frozen beef. Review parameters, presentation and the conditions relevant to your requirements.
Parameters from the existing public catalogue are not a lot test report. Any market references shown are indicative; confirm the supplier’s current sheet, certificate of analysis and destination requirements.
Parameters from the existing public catalogue are not a lot test report. Any market references shown are indicative; confirm the supplier’s current sheet, certificate of analysis and destination requirements.
| Parameter | Reference |
|---|---|
| Product | Frozen beef |
| Origin stated | Brazil |
| Grade stated | A |
| Presentation | Frozen |
| Stated freezing process | BQF — Block Quick Frozen (source wording) |
| Storage and transport | −18 °C |
| Parameter | Reference |
|---|---|
| Freshness and cleanliness | Fresh and clean (as described by the source) |
| Odour | No unpleasant smell |
| Feathers or hair | No feathers or hair |
| Bruising | No bruising |
| Ammonia burns | No ammonia burns |
| Blood stains | No excessive blood stains |
Technical sheets to open or download
This sheet presents standard reference specifications. If your requirements differ, send the desired parameters, volume and destination so we can assess feasibility.
In this embedded preview, the buttons display the PDF here. Direct downloads may be blocked; outside the preview, “Download PDF” saves the file.
Cuts
35 items listedParameters from the existing public catalogue are not a lot test report. Any market references shown are indicative; confirm the supplier’s current sheet, certificate of analysis and destination requirements.
- Boneless beef brisket
- Boneless upper part (short ribs)
- Boneless lower part (short ribs)
- Boneless thick flank
- Boneless beef brisket (navel plate)
- Boneless ribeye
- Boneless rolled beef cut
- Boneless fore shank
- Boneless “Paleta polar” (source trade term; confirm)
- Meat bone from the lower neck
- Boneless outside flat
- Inside flat
- Boneless rump steak
- Boneless knuckle
- Boneless topside
- Boneless hindquarter
- Boneless striploin
- Boneless Spencer Roll
- Boneless beef neck
- Boneless beef shoulder
- Boneless lower-shoulder cut
- Boneless beef hump
- Boneless beef chuck
- Beef omasum
- Forequarter
- Outside flank
- Shank
- Beef tenderloin
- Beef trimmings
- “Chambão” (source trade term; confirm)
- Honeycomb tripe
- Tripe
- Scalded aorta
- Marrow
- Reticulated honeycomb tripe
Presentation & packaging
- Boxes labelled in English and Chinese (per the page); package weight and presentation are not published.
Packaging, unit quantity and logistics must be confirmed for the product and transaction. The photo does not establish an available presentation.
Documentation
Request documents applicable to the product, origin and lot. Certifications should only be considered confirmed after checking issuer, scope and validity.
- Current technical sheet
- Lot analysis or test report, where required
- Origin and destination-market documents
- Inspections and certifications applicable to the transaction
Animal proteins
Animal proteins
The next step starts with a conversationWhat is your next
Share my requirementsWhat is your next
opportunity?
Tell us what you need. Let’s align the information and assess the possibilities for your business.