Beef Meat Category 1 St Kz 1759-2008 Marbling Of Meat: Characterized By The Presence Of Small Fatty Patches, Thin Layers Of Fat Between Muscle Fibers, Reminiscent Of A Marble Pattern And Clearly Visible In A Cross Section Of The Back Muscle. Color And Smell: Characteristic Of Good-Quality Meat Meat Should Be Supplied Only To The Hip Part (Rear Thighs). For Each Delivery Of The Consignment Of Goods Is Provided With A Veterinary Certificate (Form No. 2), Issued By A Veterinary Inspector For Animal Products, As Well As A Post-Slaughter Examination Certificate Of Livestock With Markings On The Date Of Production. Delivery By A Specialized Vehicle (Refrigerator Or Thermal Bottle)
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