Beef Meat (Frozen) Young Cattle: A Quarter Of The Hip (Thighs) Part Of The Carcass. Color: Pink To Bright Red, Soft, Light, Moderate Fat Content. -Mams Accompany The Act By Selection Of Sampling For Production. Live Beef Meat Is Designed For The Preparation Of Various Dishes. - The Rate Of The Release Of Large-Sized Semi-Finished Products And Cutlet Meat Is 73.6%; Bones, Tendons, Cartilage -26.4%. The Hip Part Of The Carcass Of The 1St Category. The Labeling Must Correspond, To Be Clear Organoleptic Indicators: - The Meat Should Be Fresh, Elastic, When Pressed With A Finger, The Hole Is Quickly Leveled Without An Extraneous Smell, The Smell Inherent In Each Type, Also Tb. Part Should Be Wrapped In A Stretch Film. Availability Of Certificates; Veterinary Conclusion; Hygienic Conclusion. Compliance With St Rk 1759-2008. Organoleptic Indicators: - The Meat Should Be Fresh, Elastic, When Pressed With A Finger, The Hole Is Quickly Leveled Without An Extraneous Smell, The Smell Characteristic Of Each Type Of Kilogram. Availability Of Certificates: Veterinary Conclusion; Hygienic Conclusion. Mandatory Provision Of A Certificate Of Quality. Accompanying Documents: Invoice, Declaration Of Conformity Must Comply With The Date Of Manufacture And Shelf Life, Food Value, And Product Safety. Delivery Of Goods Is Carried Out Weekly From 09:00 To 17: 00 Hours In Equal Volume, According To A Preliminary Agreed Application From 09:00 To 13:00 For The Upcoming Subsequent Day. The Potential Supplier Must Ensure The Delivery And Unloading Of Food, According To The Preliminary Application In Oral Or Written Form.
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