Cool Beef, Carcass, I Category. Fresh With A Predominance Of Pulp Of At Least 70%. The Color Is Red, The Color Of The Fat Layers Is White, Cream Or Yellow. The Appearance Of The Meat Is Dry, And The Meat Juice Distinguished In The Context Is Transparent. The Smell Of Meat Is Natural, Without Impurities And An Extraneous Bad Shade. The Meat Is Well -Blooded, The Consistency Of Fat Is Dense And Not Sticky. A Crust On Meat Is A Thin Pale Pink Or Reddish Color. St Rk 1759-2008. For Each Delivery Of The Goods, A Veterinary Certificate (Form No. 2) Issued By A Veterinarian For Animal Production Products, As Well As An Examination Act After A Slaughter Of Livestock With A Marking On The Date Of Production, The Date Of The Final Period Of Use, In Accordance With The Requirements Of The Technical Regulation “Requirements For Packaging, Labeling, Etiquette And Proper Application”
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