The Meat Is Dense. The Color Is Red, 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 And An Extraneous, Stupid Shade. The Meat Is Well Bled, The Consistency Of The Fat Is Thick And Not Sticky. The Crust On The Meat Is Thin, Pale Pink Or Reddish In Color. Its Fresh. Quarter I Category. The Rear Part (Without The Rear Shank) The Meat Quality Category Must Be Marked On Each Carcass With A Round Clear Stamp, On Young Beef Of Category 1 There Must Be The Letter M To The Right Of The Stamp, A Veterinary Certificate Must Be Provided For Each Batch. Documents For Employees Supplying The Goods Are Mandatory (Sanitary Book, Certificate, Access To The Food Block). A Certificate For The Product Is Mandatory. The Product Corresponded To The Quality. General Technical Conditions. From The Day Of Entering The Security Of Performance Of The Contract At The Oral Request Of The Customer Within One Working Day Until December 31, 2024., 1,600.00, 1 007.00, 1,600.00
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