Animal proteins · Reference sheet
Frozen pork
Explore the catalogue reference for Frozen pork. 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 pork cuts |
| 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
47 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.
- Flat bones
- Meat from the back bones
- Neck bones
- Femur bones
- Tail
- Tail bones
- Knee bones
- Humerus bones (cut in half)
- Lunate bones (source term; confirm)
- Shoulder-blade bones (45%–55% meat)
- Belly bones (“piano bones”)
- Sternum bones
- Back fat
- Flare fat (source term; confirm)
- Soft fat
- Trimming fat
- Pork trimmings (90/10, 85/15, 40/60)
- Belly trimmings 50/50
- Belly skin
- Back skin
- Leg skin
- Loin ribs
- Boneless rib cut from the sternum (source wording)
- 4D shoulder (source label)
- Front hock
- Shoulder bones with skin, feet off
- 4D boneless leg (source label)
- Boneless cuts
- Rear hock
- Vacuum collars (source term; confirm)
- Boneless, skinless pork belly
- B belly, bone-in and skin-on (source label)
- Tongue
- Skinless jowl
- Ears
- Mask (without ears and snout)
- Snout meat
- Head
- Whole diaphragm
- Hearts
- Kidneys
- Liver
- Spleen
- Throat meat
- Aorta
- Esophagus
- Feet
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.