Poplos 70% Red Meat Kebab Loghmeh

The product contains a certified minimum of 70% boneless primal beef, verified through quantitative hydroxyproline assays and histological screening in certified QA laboratories. Incoming carcasses originate solely from federally inspected industrial abattoirs, transported via cold-chain transport to ensure zero unauthorized viscera or connective tissues.

Operating at -40 °C, the IQF cryogenic blast tunnel solidifies moisture into micro-ice crystals in minutes. This ultrafast phase change prevents cellular membrane rupture. Consequently, when placed frozen directly onto a hot grill, natural intracellular juices and saffron aromatics remain trapped, preventing excessive shrinkage.

Without prior thawing, place the frozen patties directly onto a preheated ribbed flat-top grill or cast-iron skillet at 160 to 170 °C with a light oil coating. Sear each side for 3 to 4 minutes until a deep golden crust forms and internal core temperature surpasses 74 °C for microbiological safety.

The commercial MOQ is 50 kg. Consignments are transported exclusively via deep-freeze reefer trucks equipped with continuous -18 °C GPS thermal data loggers. The 5-ply kraft shippers withstand freezing humidity, stacked with internal stabilizers to prevent frozen edge fracturing during transit.

Per 100g serving, Poplos 70% Kebab Loghmeh provides 210 to 240 kcal, delivering 15 to 17 grams of bioavailable animal protein and 12 to 14 grams of regulated dietary fat. Formulated without excessive tallow, it is rich in bioavailable heme iron, zinc, and vitamin B12.

Patties are hermetically vacuum-sealed inside 5-ply co-extruded polyamide/polyethylene (PA/PE) thermoformed pouches. The complete removal of atmospheric air prevents ice crystal sublimation and surface lipid oxidation, entirely preventing freezer burn patches throughout the 6-month shelf life.

Every shipment is cleared alongside an official Certificate of Analysis (COA) signed by the QA director, accompanied by state veterinary transit permits. Verified parameters certify pure meat fraction, total lipid/ash metrics, absence of unauthorized adulterants, and negative cultures for Salmonella, E. coli, and Staph. aureus.