B.A Beef Nugget

Red meat content strictly complies with national food standards. Each batch undergoes continuous proximate laboratory analysis for protein, fat, and collagen ratios to ensure uniform bite and texture.

No thawing is required. The product must be transferred directly from frozen storage into 170°C oil to prevent crust delamination and retain internal moisture.

Packaging features multi-language artwork detailing the nutritional facts panel, allergen warnings (wheat gluten), and official international Halal certification logos on all shipping units.

All lots undergo stringent screening for Total Plate Count, Escherichia coli, Salmonella, Staphylococcus aureus, and Coliforms pursuant to ISIRI 2304 and CODEX Alimentarius norms.

Fat content is derived exclusively from natural intramuscular beef fat along with high-smoke-point vegetable oil used during flash par-frying; no tallow or inferior offal fat is added.

In a preheated convection oven at 190-200°C, product pieces reach the mandatory core temperature of 74°C (HACCP critical control point) within 12 to 15 minutes.

The export MOQ is one 40ft reefer container (approx. 22 MT), available under FOB Bandar Abbas or agreed land-border cross-docking with full export clearance.