Meat for winter (Winter food)
Semi-prepared meat for winter (6 boxes):

Box 1
- Hip meat 9-11 kg
- Strip loin meat 1.5-3 kg

Box 2
- Hip meat 9-11 kg
- Foreleg meat 3-6.5 kg

Box 3
- Sternum 4-6.5 kg
- Ribs 4-6 kg
- Shoulder blade cartilage 0.7-1.2 kg

Box 4
- Rump 6-8.5 kg
- Ribs 4-6 kg

Box 5
- Minced meat 8 kg
- Prepared food meat 6 kg

Box 6

- Liver wrapped in epiploon and boiled 1 kg
- Cattle tongue 1kg
- Cattle tail 1kg
- Cattle tail bottom 0.5 kg
- Cattle heart 1 kg
- Pressed beef couple 2 kg
- Cattle gurgaldai 1.5 kg
- Cattle tripe 0.5 kg

Net Weight 60-80 kg

Meat for winter

Our company's suggested Meat For Winter is prepared from Sukhbaatar aimag cattle, slaughtered under veterinary and sanitation control and dried for 48 hours at 1-2 C, whereby the meat becomes soft, juicy, more tasty, more easily digested and longer-lasting under prolonged storage. The Meat For Winter menu contains boneless rump; ribs and striploin for soups; minced meat for bansh and buuz (traditional Mongolian delicacies); prepared meat for any meal; traditional Mongolian meals such as pressed couple and sausages. The preparation process, raw materials and equipment used all strictly monitored by our health-licensed offices.