Poplos 60% Premium Beef Burger Patties

The formulation exclusively utilizes inspected young bovine chuck and round cuts from freshly slaughtered cattle. A minimum 60% analytical red meat content is maintained, strictly free from Mechanically Deboned Meat (MDM), offal, or low-grade binders.

Thanks to coarse grinding and immediate flash freezing, intra-muscular cell structures remain intact. Consequently, cook-loss from water and fat runoff is restricted below 15%, ensuring an exceptionally juicy, tender, and robust texture.

Place frozen patties directly onto a flat-top grill preheated to 180°C. Sear for 3.5 minutes on the first side to establish a caramelized crust, flip only once, and grill for an additional 3 minutes to a safe internal temperature of 74°C.

Every incoming meat lot undergoes PCR and culture screening for Salmonella, Shiga-toxin producing E. coli (O157:H7), and Listeria monocytogenes. Post-packaging microbiological assay logs confirm compliance prior to releasing the commercial Certificate of Analysis (COA).

Cartons are manufactured from moisture-shielded 5-ply kraft board utilizing waterproof adhesives. High Edge Crush Test (ECT) ratings allow them to support vertical compression across 5 to 6 stacked pallet layers in high-humidity sub-zero environments without corner crumpling.

Shipments under HS 160250 are dispatched with authenticated commercial invoices, packing lists, official International Veterinary Health Certificates, Halal compliance verification, and legalized Chamber of Commerce Certificates of Origin.

The baseline export MOQ is one 20ft reefer container (approximately 10 to 12 metric tons). Production batch staging, flash-freezing, packaging, and export staging are finalized within 7 to 10 working days following contract ratification.