Meat & Poultry

Product Name: Frozen Chicken Drumsticks
Appearance: Fresh, individually cut chicken drumsticks, pale pink meat with skin
Weight Range: 100–250 g per piece (can be customized)
Packing: Frozen in hygienic food-grade packaging
Freezing Temperature: -18°C or below
Shelf Life: 12 months when stored at -18°C
Moisture Content: ≤ 75%
Protein Content: 18–20%
Fat Content: 7–10%
Microbiological Standards: Compliant with food safety regulations (e.g., Salmonella negative)
Application: Ready for cooking, grilling, roasting, or frying; suitable for retail, catering, and restaurants

Product Name: Frozen Whole Chicken
Appearance: Whole chicken, pale pink meat with skin, hygienically processed
Weight Range: 1.0–2.5 kg per bird (customizable)
Packing: Individually wrapped in food-grade packaging
Freezing Temperature: -18°C or below
Shelf Life: 12 months when stored at -18°C
Moisture Content: ≤ 75%
Protein Content: 18–20%
Fat Content: 7–10%
Microbiological Standards: Salmonella negative, meets food safety regulations
Application: Ready for roasting, grilling, frying, or general cooking; suitable for home use, catering, and restaurants

Product Name: Frozen Chicken Wings
Appearance: Fresh, individually cut wings with skin, pale pink meat
Weight Range: 50–120 g per wing (customizable)
Packing: Food-grade hygienic packaging
Freezing Temperature: -18°C or below
Shelf Life: 12 months when stored at -18°C
Moisture Content: ≤ 75%
Protein Content: 18–20%
Fat Content: 7–10%
Microbiological Standards: Salmonella negative, meets food safety regulations
Application: Ready for frying, grilling, baking, or cooking; suitable for restaurants, catering, and retail

Product Name: Frozen Beef
Appearance: Fresh-cut beef, natural red color, free from bruises and off-odors
Cut Types: Whole cuts, cubes, strips, or minced (as required)
Packing: Vacuum-sealed or food-grade packaging
Freezing Temperature: -18°C or below
Shelf Life: 12–24 months when stored at -18°C
Moisture Content: ≤ 75%
Protein Content: 18–22%
Fat Content: As per cut specification
Bone Content: Boneless or bone-in (as requested)
Microbiological Standards: Complies with food safety regulations (e.g., Salmonella negative)
Application: Suitable for grilling, roasting, frying, stews, processing, and catering use

Product Name: Frozen Pork
Appearance: Fresh-cut pork, natural pink color, clean and free from off-odors
Cut Types: Whole cuts, chops, ribs, cubes, or minced (as required)
Packing: Vacuum-sealed or food-grade hygienic packaging
Freezing Temperature: -18°C or below
Shelf Life: 12–24 months when stored at -18°C
Moisture Content: ≤ 75%
Protein Content: 16–20%
Fat Content: As per cut specification
Bone Content: Boneless or bone-in (as requested)
Microbiological Standards: Complies with food safety regulations (e.g., Salmonella negative)
Application: Suitable for grilling, roasting, frying, stews, processing, and catering use

Product Name: Oxtail
Appearance: Fresh-cut beef oxtail pieces with bone, natural red color
Cut Style: Sliced into uniform sections
Packing: Vacuum-sealed or food-grade hygienic packaging
Freezing Temperature: -18°C or below (if frozen)
Shelf Life
- Fresh: 7–14 days at 0–4°C
- Frozen: 12–24 months at -18°C
Moisture Content: ≤ 75%
Protein Content: 17–20%
Fat Content: 8–12%
Bone Content: Bone-in
Microbiological Standards: Complies with food safety regulations (e.g., Salmonella negative)
Application: Ideal for slow cooking, stews, soups, and traditional dishes

Product Name: Vermilion Snapper
Scientific Name: Rhomboplites aurorubens
Origin: Wild-caught (ocean)
Appearance: Bright red skin, firm white flesh
Form: Whole, gutted, scaled, fillet, or steak (as required)
Average Size: 0.5–3 kg per fish (varies by catch)
Packing: Food-grade hygienic packaging, vacuum-packed if required
Storage Temperature:
- Fresh: 0–4°C
- Frozen: -18°C or below
Shelf Life:
- Fresh: 7–10 days
- Frozen: 12–24 months
Moisture Content: ≤ 75%
Protein Content: 18–22%
Fat Content: 1–3%
Microbiological Standards: Complies with international food safety regulations
Application: Suitable for grilling, frying, baking, steaming, and professional culinary use

Product Name: Mackerel Fish
Scientific Name: Scomber scombrus / Scomber japonicus (varies by species)
Origin: Wild-caught (ocean)
Appearance: Silver-blue skin with dark stripes, firm flesh
Form: Whole, gutted, headless, fillet, or steak (as required)
Average Size: 300 g – 1 kg per fish
Packing: Food-grade hygienic packaging, vacuum-packed if required
Storage Temperature:
- Fresh: 0–4°C
- Frozen: -18°C or below
Shelf Life:
- Fresh: 7–10 days
- Frozen: 12–24 months
Moisture Content: ≤ 70%
Protein Content: 18–22%
Fat Content: 10–15% (naturally oily fish)
Microbiological Standards: Complies with international food safety regulations (e.g., Salmonella negative)
Application: Ideal for grilling, frying, smoking, baking, and processing for retail or foodservice

Chicken Feet