Whole tilapia, cleaned and ready for processing. The fish is gutted, scaled, and thoroughly cleaned while maintaining the head and fins intact.

Tilapia filter the meat fillet on both sides, deboned, with skin

Tilapia fillet, skinless — filleted from both sides, deboned and skinned. Sizes 100/200, 200/300 and 300+ g per piece. Frozen IQF or in block. Packing options: retail pack, vacuum pack, PA bag with sticker, PE bag with rider, or bulk bag. Origin Vietnam. HACCP, ISO 22000 and ASC certified.

Boneless Chicken Feet are convenient, hygienic, and safe. Rapidly frozen in accordance with HACCP standards, they retain their freshness, nutritional value, and natural flavor. Suitable for the domestic market, they offer Vietnamese consumers a clean, safe, and convenient choice.

Lamb leg. Origin Europe. Frozen, stored at -18°C. Supplied by weight per tray. Full cut specification to be confirmed by the supplier.

Lamb shoulder is taken from the front shoulder of the lamb. It contains lean meat interspersed with a moderate amount of connective tissue and fat, giving it a rich flavor and the distinctive aroma of lamb. This versatile cut is tender yet firm and is suitable for grilling, stewing, braising, or pan-searing.

Beef flank steak is the cut running along the rib cage, close to the loin. Lean meat interspersed with thin connective tissue and fat, with a rich flavour, tender but with a moderate bite. Suited to quick stir-frying, grilling, pan-searing or beef rolls. Origin Europe. Frozen, stored at -18°C. Supplied in 500 g and 1 kg trays.

Beef short ribs are taken from the ribs near the neck or the front rib section of the animal. They consist of tender lean meat interspersed with a small amount of fat, offering a naturally sweet, aromatic, and moderately rich flavor. This popular cut is ideal for grilling, frying, braising, stewing, or cooking in hot pot, as it remains tender, juicy, and naturally flavorful.

Beef rib fingers are strips of meat taken from between the ribs. They consist of lean meat interspersed with fat and connective tissue, offering a rich, naturally sweet flavor and a moderately tender texture. This popular cut retains moisture well and is ideal for grilling, braising, stewing, or cooking in hot pot.

Beef belly is taken from the underside of the animal and consists of alternating layers of lean meat and fat. It has a moderately rich, tender, naturally sweet, and full-bodied flavor. This popular cut retains moisture well and is ideal for grilling, stir-frying, braising, making beef rolls, or cooking in hot pot.