whole sale pork ribs
This product was made with meat and/or poultry that had been inspected and passed. Some food products may contain bacteria that, if handled or cooked incorrectly, might cause sickness. Follow these safe handling rules for your own safety. Keep refrigerated or frozen until ready to use. Refrigerate or microwave to thaw. Separate raw meat and poultry from other foods. After handling raw meat or poultry, wash work surfaces (including cutting boards), utensils, and hands. Cook for a long time. Hot foods should be kept hot. Keep leftovers refrigerated or toss them out whole sale pork ribs.
Q0. Is it feasible to come to your place of business?
A: Of course, you are welcome to come visit us whenever you like. We’ll assist you with visa concerns.
Q1. Is your business accredited?
A: Yes, the HACCP Food Safety Management System has been passed.
Q2. What’s the lead time like?
A: For all EU countries, it usually takes 3 days. It takes roughly 45 days to travel to places like Hong Kong or Vietnam. About 30 days in African countries.
Q3. Do you have a minimum order quantity?
A: One full container load is our minimum order quantity.
Q4: Who are your most important customers?
Clients from all over the world are welcome. At current time, we mostly export to Europe and Southeast Asia (Hong Kong and Vietnam, respectively), as well as China.
Q5. What are your terms of payment?
A: We normally engage with our long-term partners on a 30% telegraphic transfer deposit and 70% against a Bill of Lading. We normally ask 100 percent prepayment on first transactions (usually after quality inspection in person, which is advised)
Q6: How long have you been in the meat industry?
A: We’ve been doing this in the domestic market since 1997, and we’ve been exporting since 2004.
Q7: How much does it cost?
To receive an exact price, please indicate your quantity, quality, and packing requirements.
