Carcasses - Import export

Pork Feet Pork Cuts Pork Carcass Pork Ears Pork Tail all pork parts frozen pork feet / frozen pork offal/ frozen pork intestines/ frozen pork carcass

NECK/BACK BONE Pork Shoulder aka Pork Butt Picnic Ham Front Hock Pork Loin Pork Chops Baby Back Ribs Pork Belly Spareribs Sirloin Rear Leg Hock Frozen Pork Half Carcass Frozen Pork Leg Bone-in, Skin on Frozen Pork Leg Bone-in Skinless Frozen Pork Leg Boneless Skinless Frozen Pork Loin Bone-in Skinless Frozen Pork Loin Boneless Skinless Frozen Pork Shoulder Boneless, Skinless Frozen Pork Collar Boneless, Skinless Frozen Pork Loin Boneless, Skinless Frozen Pork Tenderloin Frozen Pork Belly Sheet Ribbed, Skin on Frozen Pork Spareribs Frozen Pork Back Fat Frozen Pork Cutting Fat Frozen Pork Tenderloin Frozen Pork Hind Feet Frozen Pork Ear Flap Frozen Pork Kidneys Frozen Pork Jowl Frozen Pork Heart Frozen Pork Liver Frozen Pork Neck Bones Frozen Pork Skin Frozen Pork Tongue Frozen Pork Throat Frozen Pork Snout Frozen Pork leg Frozen Pork Front Feet Frozen Pork Hind. Feet Frozen Pork Tails Frozen Pork Ear Flaps

The drill head for carcass sampling has a hexagonal socket for bit holders or chucks, suitable for all commonly used cordless screwdrivers or drilling machines. Meat sampler for microbiological sampling of carcass surfaces. Slaughtering businesses (slaughterhouses, butcher's shops, etc.) are obligated as part of operational process control and for monitoring of slaughter hygiene to conduct regular microbiological examinations of carcasses for cattle, hogs, sheep, goats and horses, etc. The samplers for carcass sampling are similar to a cork drill. They can be used in the punch process (a destructive process, also called the cork drill or excision process) to remove a circular sample of tissue of 5 cm² from the surface. After the punch sample is cut out, it is removed from the carcass with a scalpel and tweezers.

Meat sampler for taking bacteriological samples from the surfaces of dead animals in slaughterhouses and in butchers‘ shops (cattle, pigs, sheep, goats and horses). The BeefSteaker is used to cut out a 25 mm round sample from the animal‘s skin. The stainless steel AISI 420 cutter allows the sample to be cut out easily. The BeefSteaker can also be used for other sampling purposes (histology, medicine, food and semi-luxury articles, cheese factories, agriculture). The BeefSteaker can be steam-sterilised or flamed. A hole in the crown prevents air compression and is used for ejecting the sample.

Wholesale Frozen Buffalo Boneless Meat Beef Frozen Beef Carcass/Frozen Beef Cuts