Mehrtab Turkey Neck Meat

After evisceration, necks pass through automated skinning units and high-pressure treated water showers to thoroughly eliminate residual blood clots or surface impurities.

Standard packaging contains whole necks; however, customized band-saw cutting into 2 to 4 cm segments can be scheduled for bulk institutional contracts.

Given its high proportion of marrow-rich bone and connective collagen, this cut serves as an economical, premium base for gelatinous stocks, soups, and traditional stews.

Packed into 10 kg moisture-resistant die-cut cartons, the packaging safely withstands stacking up to 8 to 10 tiers per pallet without crushing the contents.

On average, 55% to 65% of the total neck weight comprises tender lean meat surrounding the vertebrae, with the remainder consisting of marrow-rich bone.

All processing stages operate under certified HACCP protocols and veterinary oversight, with scheduled lab tests for Salmonella, Coliforms, and Total Viable Count (TVC).

The minimum order quantity is 100 kg, and mixed pallet loads combining necks with thighs, breasts, and wings on a single bill of lading are fully supported.