Behin Canned Sheep's Red Meat Pieces 400g

Yes, through meticulous trimming of excess visceral fats combined with a traditional bouquet of aromatic spices (bay leaves, mild pepper, and onion extract), the characteristic gamey odor is completely eliminated while retaining the succulent, savory profile preferred across regional cuisines.

Sheep meat naturally contains higher intramuscular marbling than young calf cuts. However, thorough trimming keeps total finished fat content in the 12% to 15% range. This provides the signature tender mouthfeel and richness without unpleasant floating surface tallow.

Behin primarily uses boneless leg, shoulder, and neck cuts. These muscle groups feature optimal meat-to-collagen ratios, which tenderize exceptionally well under thermal retorting, yielding consistent, whole-muscle chunks rather than minced trimmings.

It serves as an instant high-grade protein base for Persian meat pilafs (Baqali Polo, Chelo Goosht), traditional stews (Ghormeh Sabzi, Gheimeh), and Arabian rice dishes like Kabsa and Mandi, drastically reducing kitchen labor and preparation hours.

The product holds an ambient shelf life of 24 months. While thermal sterilization neutralizes all microbial spores, long-term exposure to temperatures exceeding 35°C should be avoided to prevent thermal lipid degradation; shaded warehouse storage under 30°C is strongly recommended.

Cans are packed into heavy-duty 5-ply corrugated master cartons (24 units per box) resistant to vertical compression and moisture. Pallets are secured with multi-layer high-micron industrial stretch wrap and composite strapping to ensure zero denting during multimodal transit.

Yes, for full container load (FCL) orders and ongoing private or export contracts, custom multilingual can lithography (Arabic, Russian, English) or regulatory compliant nutritional adhesive labeling can be executed to satisfy destination customs authorities.