Beef Meat Is Intended For The Preparation Of Various Dishes, Carcass Meat Of Category 1. Organoleptic Characteristics The Meat Should Be Fresh, Elastic, When Pressed With A Finger, The Pit Quickly Levels Out Without Any Foreign Odor. The Color Is From Pink To Bright Red, The Fat Is Soft, Light.. Delivery Schedule 2 Times A Week, According To The Preliminary Request From The Customer Verbally And/Or In Writing. If Necessary, Potential Suppliers Must Ensure Delivery Of Food Products From The Moment They Receive An Application From The Customer In Oral And/Or Written Form. St Rk 1730-2007
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