Beef Meat Of The Highest Category. The Carcass Is Divided Into 4 Parts. Marbling: Rich. The Thickness Of Subcutaneous Fat Is No More Than 2 Cm. The Color Of Muscle Tissue Is From Light Red To Red. The Color Of Subcutaneous Fat Is White Or Milky White. Consistency: When Cut, The Meat Is Dense, Elastic, The Hole Formed When Pressed With A Finger Quickly Levels Out. The Smell Is Characteristic Of Fresh Meat. (Inquiries By Phone 87784278680 Galia Kabdenovna) Provide A Quality Control Certificate.
We takes all possible care for accurate & authentic tender information, however Users are requested to refer Original source of Tender Notice / Tender Document published by Tender Issuing Agency before taking any call regarding this tender.
