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Pork

Leg boneless
Leg boneless is the femoral part of pig's leg. It consists of striated muscles, without fat and veins. It is ideal for baking or cooking on a spit.
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Knuckles whole
Pork legs are meat-and-bone third quality by-product. The commodity is used for cooking jelly, broth, and soups.
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Knuckles cube
These are pieces of pork that remain after the carcass has been deboned.
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Liver
Pork liver is a top grade pulpy by-product. It's weight ranges from 1.5 to 3 kg. It contains: proteins - 18.8 g, fats - 3.8 g, carbohydrates - 4.7 g, a lot of iron and folic acid.
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Kidneys
Pig kidney is a top grade pulpy by-product. Fresh kidneys may have light brown or chocolate color. It is rich in proteins, minerals Fe, Mg, Zn, P, K. The product can be stewed, baked, boiled, and grilled.
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Jowl
Head
A pork head is a meat -and -bone offal without a tongue or eyeballs. It contains a lot of connective tissue, which quickly gelatinizes during heat treatment. Pork heads are used to make jelly.
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Half carcase
Pork half carcass is a part of the carcass obtained after longitudinal symmetrical cutting of the carcass along the spine. It is sold with greased, washed skin without hemorrhages, cuts, or hematomas.
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Feet
Pork feet are meat-and-bone third quality by-product. The commodity is used for cooking jelly, broth, and soups.
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Collar boneless
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Tongue
Pork tongue is a top grade pulpy by-product. It is considered a delicacy. The weight of the tongue ranges from 250 to 400 g. The product does not include hard fibers or connective tissue. Therefore, it makes excellent snacks and salads.
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Throat
Pork throat is rich in muscle fibers and connective tissues. It contains 232 kcal. Due to the high content of elastic substances, rich boths are cooked with throat.
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Tenderloin
Pork tenderloin is the dietary part of pork. It consists of transverse lumbar muscle. Up to 1.5 kg of tenderloin is obtained from one carcass. It contents only 142 kcal. Therefore, tenderlion is highly valuable for dietary cuisine.
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Tail
Pork tail belongs to third quality wool offal. It is rich in elastin, collagen, gelatin, and calcium. It serves to cook rich broths and to thicken stewed dishes, meat rolls.
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Snout
Pork snout is a mucous by-product. It is known for its delicate taste and elastic consistency. It can be marinated, smoked, baked, stewed.
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Skin
The skin is a valuable raw material for making crackers, snacks, and meat rolls. Energy ratio (b | f | c): 33% | 67% | 0%. It contains a lot of collagen, elastin, elastic textures that are preserved after heat treatment.
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Shoulder boneless
Pork shoulder is a cut consisting of top grade meat. Juicy meat contains minimum amount of connective tissue, and fatty fibers are distributed evenly inside the muscles.
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Rib
Pork ribs are evenly covered with meat, and connective tissue. It contains a lot of calcium, phosphorus, elastin, tender muscle with smoothly striated fibers. Baked and smoked delicacies are cookeda from the short ribs of the loin.
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Neck bones
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Loin
The loin is a part of the longest back muscle, located on both sides of the spine. Itl is covered with a minimum amount of fat. The loin is valued for the absence of connective tissue, bones, and the highest protein content compared to other cuts.
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Lamb tail fat
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Middle
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Belly
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Trimmings
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Cartilages
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Fat
Pork fat is the most valuable commodity. It has a higher melting point than other types of fat. Therefore, it is ideal for preparing minced sausage. It is better to buy high-quality pork fat from the manufacturer in bulk batches of 300 kg.
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Rind
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Ear
Pork ears with are woolen products with a high content of bone and connective tissue. Crisp texture and high gelatin content allows using it for gelatinizing zelts, meat rolls.
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Heart
Pork heart is a top grade by-product. It has a dark purple color and elastic, hard texture. The product consists exclusively of muscle tissue. Rich in iron, folic acid, vitamins, and minerals. We recommend to order it in bulk batches of 300 kg or more on XXX website.
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Skin
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Beef

Boneless beef shin
Boneless beef rump
Boneless beef knuckle
Boneless beef tenderloins
Boneless beef oyster blade
Boneless beef flat
Boneless beef chuck tender
Boneless beef cube rolls
Boneless beef chuck
Boneless beef blade
Boneless beef neck meat
Boneless beef eye round
Boneless beef conical muscle
Boneless beef heel muscle
Boneless beef shank
Boneless beef striploins
Boneless beef fore quarters
Boneless beef flank on
Boneless beef trimming
Boneless beef briskets
Boneless beef rib fingers
Boneless beef silverside
Boneless beef rump steak
Boneless beef cheek meat
Beef mince meat
Beef omasum
Beef tail
Beef tongue
Beef heart
Beef kidney

Chicken meat

Breast
Chicken Breast is one of the meatier cuts of a chicken. The high meat-to-bone ratio makes it extremely versatile for use in a variety of dishes. The portion is skinless and has a supple texture. An ideal choice for a lean protein diet, the tender flesh can be added as small chunks to your pasta, butter chicken masala or used as-is for a juicy chicken grill or stuffed bake.
Quarter leg
The quarter leg includes both the drumstick and the thigh. It ihas rich flavour and moist texture. Pure, without blood coats and hygienically processed cut. This portion of chicken is best for cooking spiced chicken, chicken roast.
Drumstick
Drumstick is one of the meatier cuts of a chicken. It has tender taste and leg bone enhances its flavour. Similar to thighs, drumsticks are a fattier, tougher cut of meat compared to lean chicken breasts, although they also come with a lot more flavor. It is ideal for grilled and fried dishes as a starter.
Mid wind
Mid wings consist of two thin bones that run parallel to each other down the length of the flat. It has tender dark meat and is completely covered with skin.These can be baked in the oven or grilled. Ideal as a starter, main meal, sharing dish or as part of a meaty platter.
Three joint wing
3-joint wings have a higher ratio of skin to meat than any other cut of chicken. That's why they're so flavorful. They can be cooked pretty much ways: broiled, seared, grilled, fried, or even roasted. Due to their higher proportions of skin and bones, they also make delicious chicken stock with lots of flavor and body.
Feets
Chicken feet consist mostly of connective tissue — skin, cartilage, tendons, and bones. They are rich in collagen and contains hyaluronic acid.
Paws
Most of the edible tissue on the feet consists of skin and tendons, with no muscle. This gives the feet a distinct texture different from the rest of the chicken meat. In addittion, chicken feet are very gelatinous.
Whole
A Whole Chicken with skin retains its juiciness, which effectively enhances its flavour. It is perfect for dishing out a delicious stuffed chicken meal that lets you choose your favourite pieces.

Eggs

White
Umixmart sources eggs straight from the farm.
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Brown
These brown medium eggs come fresh from the farm with love
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Sunflower oil

Sunflower oil bootled
Leg boneless is the femoral part of pig's leg. It consists of striated muscles, without fat and veins. It is ideal for baking or cooking on a spit.
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Sunflower oil in bulk
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