Fresh Top Grade Beef Trimming Meat Frozen Beef Carcass

Fresh Top Grade Beef Trimming Meat

Product Code: FBT-2025
HS Code: 02013000 (Fresh beef cuts)

Specifications:

• Cut Type: 50/50 lean-to-fat ratio (adjustable to 70/30 or 80/20) 15

• Grade: USDA Choice or equivalent (minimum) 11

• Fat Content: 6–30% (customizable based on primal source) 415

• Texture: Uniformly trimmed, free of cartilage or bone fragments

• Color: Bright cherry-red (indicative of freshness) 11

• Packaging:

  • Bulk: 60lb fresh cartons (20.375" x 15.5" x 7.25") 15

  • Vacuum-sealed: 10kg/box for export

• Shelf Life: 5–7 days at 0–4°C (extendable with MAP packaging)

Applications:

• Ground beef production (burgers, sausages)

• Stock for soups/stews

• Balancing fat ratios in processed meats 15

Certifications:

• HALAL (optional)

• USDA/FDA inspected

• HACCP compliant

2. Frozen Beef Carcass

Product Code: FBC-2025
HS Code: 02023000 (Frozen bovine meat)

Specifications:

• Grade: Prime or Choice (marbling score 3–5) 311

• Cut Options:

  • Full carcass (quartered or halved)

  • Primal cuts (rib, loin, chuck) 4

• Freezing Process:

  • Blast-frozen at -40°C (IQF)

  • Stored at -20°C (core temp ≤-18°C) 10

• Fat Content: 25–30% (Angus breed) 6

• Packaging:

  • Bulk: 25kg master cartons with cellophane lining 2

  • Vacuum-sealed: Retail-ready 1kg pouches (private label) 6

Key Features:

• Ethical Sourcing: Hormone/antibiotic-free, pasture-raised cattle 6

• Texture Preservation: Quick freezing minimizes ice crystal formation 4

• Certifications:

  • HALAL (IFANCA certified) 10

  • ISO 22000, USDA Organic 212

Applications:

• Butchery (specialty cuts)

• Foodservice (hotels, restaurants)

• Further processing (broths, ready meals)

Comparative Summary