Features: selected Mongolia grassland cattle hind legs, deboned, cooking after deboning, neat block type, compact meat, dry without water

Processing Method: white water or salt cooking, can be customized according to process requirements

Degree of cooking: cooked in medium well to well done

1) Selected aged 3-6 years grassland cattles Mongolia, or Mongolian yak according to customer requirements.

2) Slaughtering, bloodletting, cutting off the skins, removing head hoof, viscera, inside lumen oil.

3) Chinese workers eviscerate, segment, removing oil, block type is intact, and segmentation parts are clear, deoiling.

4) Cooking, vacuum-packed and pasteurized according to the domestic process requirements cooking (products without any seasoning or only add salt, can be customized according to your requirements of process, flavor, formula, degree of cooking ) 

5) Suitable for restaurants, food processing plants, cooked food stalls, etc.