Andre Royal Turkey Fillet

Made from premium turkey breast muscle, this cut inherently offers higher lean protein density and lower saturated fat than standard poultry products. It maintains structural integrity during high-heat cooking while delivering clean nutritional value.

To minimize drip loss and preserve tenderness, gradual thawing inside a refrigerated room at +2°C to +4°C over 12 to 24 hours is strictly advised. Rapid thawing at room temperature or standing water causes cell rupture and moisture depletion.

Multi-layer co-extruded barrier films with low oxygen transmission rates are utilized. The wide thermal seam prevents vacuum leakage, fat oxidation, and freezer burn across the extended frozen distribution cycle.

Production adheres to recognized Islamic slaughter requirements and GSO food safety frameworks. Export consignments are labeled bilingually in Arabic and English, including mandatory nutritional facts panels and Gregorian date coding.

The inclusion of functional food-grade phosphates or curing salts is strictly restricted within the thresholds prescribed by the national food regulatory body and Codex Alimentarius guidelines, ensuring consumer safety and natural texture.

Institutional clients and airline/industrial caterers can establish rolling monthly supply agreements with dedicated production capacity allocations, ensuring steady cold-chain dispatches without supply disruptions.

Every production lot remains in cold quarantine until laboratory assays confirm the negative presence of Salmonella spp., Listeria monocytogenes, and acceptable coliform counts, verified via formal lot Certificate of Analysis.