Andre 90% Beef Fillet Ham

The formula contains 90% trimmed fresh beef tenderloin and primal cuts. The remaining fraction consists of water for moisture binding, food-grade stabilizers, salt, and aromatic spice extracts, creating a firm and sliceable texture free of gristle.

This pasteurized cooked ham requires an uninterrupted cold chain between 1°C and 4°C. Temperature spikes above 7°C induce syneresis (purge loss), compromise organoleptic qualities, and shorten effective shelf life.

Direct wholesale orders require an MOQ of 100 kg. Master shippers consist of heavy-duty 5-ply moisture-resistant corrugated cartons containing vacuum chubs of 2 to 3 kg each, totalling 10-15 kg per carton.

Due to controlled emulsion and structural binding, the loaf offers superior sliceability on high-speed slicers. Waste and crumb rates remain below 1.5%, making it cost-efficient for industrial sandwich lines and HORECA.

All raw materials are certified under strict Islamic slaughter standards with veterinary oversight. The facility holds Halal, ISO 22000, and HACCP credentials, capable of providing official Veterinary Health Certificates for regional export shipments.

Once the vacuum packaging is broached, the ham should be re-wrapped in hygienic food film or sealed containers, stored strictly at 1°C to 4°C, and consumed within 4 to 6 days to prevent surface oxidation.

Commercial buyers may request sampling dispatched under cold packaging. Every dispatched production batch is accompanied by a comprehensive COA detailing moisture, protein levels, residual nitrite, and microbiological criteria.