protein products

Products fall into two categories of frozen and fresh.

Fresh products:

1.Mutton: it is produced and supplied in forms of leg, shank, sirloin, fillet, flank, chuck, muscle and breast.

2. Veal: in a wide range of packing, it is produced and supplied in forms of leg, shank, stew meat, muscle and sirloin.

3. Animal offal: all sorts of animal offal including sheep’s Kale Pacha, calf and sheep tripe and sheep liver, kidney and heart are trimmed to be supplied to the market.

4. Ground meat: ground veal and mutton are produced and supplied singly or in a fifty-fifty mixture form.

Frozen products :

All sorts of frozen mutton, veal and Kale Pacha are produced, kept under 18 degree Celsius and supplied to the market in this section. All frozen products are packed in large cartons to be supplied to restaurants, chain stores, organizations, hospitals and large companies.

The products are as follows:

1. All sorts of sheep leg, shank, sirloin, fillet and flank with nine months storage time

2. All sorts of cow and calf leg, shank, sirloin, flank etc. with twelve months storage time

3. Ground meat with three months storage time

4. All sorts of animal offal (Kale Pacha, tripe) with four months storage time