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Dalian Junyu Food Co., Ltd.

meat, halal beef, frozen beef, beef, Islamic, Manufacturer and Supplier - China

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Information for Buyer

  • Dalian Junyu Food Co., Ltd.
  • Target Markets: We mainly produce various kinds of meat.The products are mainly exported to India, Pakistan, South America, East Asia and other regions.
  • Business Type: Mail order, Manufacturer, Exporter, Chain store
  • OEM Service: No
  • Register Time: 2011-11-15

  • (Dalian , China) Map
  • Phone: +86/0411-13591197439
  • Contact Person: Claud
All Categories :

Product Showroom (18 products found)

Items Per Page:
Frozen Food
Knuckle (junyu-1-1410)

The Thick flank with the lip, cap (web) and associated fat removed. - Update: 2012-03-13

Chuck roll: cap-on-5 Rib (junyu-3-2420)

Prepared from a 5 rib chuck by separating the neck piece with a straight cut between the 3 rd and 4th cervical vertebrae. The rib section is removed 75mm from the eye muscle parallel to the vertebrae. - Update: 2012-03-13

Striploin: Chain muscle, silverskin off, steak ready (junyu-1-1640)

The Striploin with chain muscle removed. The silverskin is removed 25mm from the vertebrae edge. - Update: 2012-03-13

Chuck Eye Roll -5 Rib (junyu-2-2430)

Prepared from a Chuck roll. The rib muscles and associated tissue are removed 75mm from the eye of the meat ,at the loin end,parallel to the vertbrae. The m.trapezius and rhomboideus are removed. - Update: 2012-03-13

Bolar blade (junyu-3-2320)

The bulky muscle group of the Blade (Clod )separated from the bolar by a straight cut along the line of the blade bone edge. - Update: 2012-03-05

Copy - Spare ribs (junyu-3-2261)

Spare ribs are derived from the short rib and are the rib bones and intercostals only. - Update: 2012-03-05

Foreshank (bone-in) (junyu-1-2101)

The bone-in foreshank is derived from a forequarter by a cut through the joint of the arm bone and humerus. - Update: 2012-03-05

Striploin: Standard (junyu-1-1620)

This is the remaining portion of the shortloin after the tenderloin and all bones have been removed. - Update: 2012-03-05

Brisket Navel end (junyu-1-2540)

This is boneless equivalent of the full bone-in brisket after the removal of the point-end, at the 5th rib. Intercostals are left on. - Update: 2012-02-22

Chuck tender (junyu-3-2440)

The chuck tender, or blade roll, is the round muscle next to the Blade (Clod), but separated from it by the blade bone ridge. - Update: 2012-02-22

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