Request For Quotation Purchasing Food (Beef)

St Rk 1759-2008 Fresh Cattle, Carcasses And Half-Carcasses Of Category 1 Young Animals, Whole Carcass Weighing At Least 120-150 Kg. Well Bled, Clean. Fresh Or Chilled, Cattle: Carcasses And Half-Carcasses Of Category 1, Skeletal Striated Muscles Of The Animal With Adjacent Fatty And Connective Tissues, As Well As Adjacent Bone Tissue (Bone-In Meat) Or Without It (Boneless Meat), Quality Certificate. The Meat Is Dense. The Color Is Red, The Fat Layers Are White, Cream Or Yellow. The Appearance Of The Meat Is Dry, And The Meat Juice Released In The Cut Is Transparent. The Smell Of Meat Is Natural, Without Impurities Or Extraneous Bad Connotations. The Meat Is Well Bled, The Consistency Of The Fat Is Dense And Not Sticky. The Crust On The Meat Is Thin, Pale Pink Or Reddish In Color.