Mehrtab Skinless Chicken Thigh from the North

Skin removal is carried out using automated food-grade skinning machinery, followed by QA manual inspection to trim residual fat, preserving muscle tissue integrity without bruising.

Because high-pressure water chilling is avoided, unnatural water absorption is near zero. Drip loss remains below 3%, delivering high cooking yield and cost efficiency for institutional menus.

In addition to retail trays, institutional bulk vacuum packaging (5kg multi-layer barrier pouches) with optional MAP atmosphere is available to extend chilled shelf life for institutional use.

All arriving flocks carry veterinary transport clearances. Resident veterinary officers conduct both ante-mortem and post-mortem inspections, stamping individual lots for complete traceability.

Direct inter-provincial dispatch with dedicated refrigerated trucks requires a minimum order of 1.5 tons. Smaller orders are fulfilled via local cross-dock distribution hubs.

Each pack is jet-printed with exact slaughter date, packaging hour, expiry, veterinary license code, barcode, and production batch number for complete barcode traceability.

Yes, all slaughtering lines are continuously monitored by certified Halal inspectors. Manual slaughter facing the Qibla with proper recitation is verified and certified.