I will sell chilled pork half carcasses. Pork of the 1st category in the skin, Dnepropetrovsk region.

Prices include VAT, excluding transport costs from 500 kg.
No. NAME
Thermal condition and packaging. Implementation period Product characteristics.
PORKCHILLED HALF CARCASES Chilled, UAH/kg Frozen, UAH/kg Chilled Frozen CHILLED HALF CARCASES.
without packaging without packaging without packaging without packaging
1Pork
1 category in skin 53.46 12 days (t=0-1 C) 4 months (t=-18 C)
Carcasses of young pigs (pigs and boars). The weight of the carcass in a paired state is from 47 to 68 kg inclusive. The thickness of fat between the 6th and 7th thoracic vertebrae, not taking into account the thickness of the skin from 1.0 to 2.0 cm
2 Pork of the 1st category trimmed 64.17 days (t=0-4 C) 4 months (t=-18 C). Carcasses of young pigs (pigs and boars). The weight of the carcass in a paired state is from 39 to 60 kg inclusive. The fat is removed from the entire half carcass.
LARGE PIECE PORK Chilled, UAH/kg Frozen, UAH/kg Chilled Frozen LARGE PIECE PORK
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vacuum packaging polyethylene bag 3 Sirloin 88.10 89.20 88.10 2 days (t= 0+4 C) 14 days (t=0+4C) 6 months (t=-18 C) Lumbar-iliac muscle, without adjacent lumbar muscle, connective and fatty tissue, covered with shiny tendon
4Loin boneless 88.10 89.20 88.10 2 days (t= 0+4 C) 14 days (t=0+4C) 6 months (t=-18 C) Soft, oval-elongated form, from the dorsal and lumbar parts, with a fat thickness of no more than 5 mm
5 Neck 99.10 100.20 99.10 2 days (t= 0+4 C) 14 days (t=0+4C) 4 months (t=-18 C) Muscles of the cervical and subscapular parts
6Scapular part 79.20 80.30 79.20 2 days (t= 0+4 C) 14 days (t=0+4C) 4 months (t=-18 C) Soft meat, removed in one layer from the scapular bone, without cartilage, tendons, with a fat thickness on the surface of no more than 5 mm.
7 Hip part 82.30 83.40 82.30 2 days (t= 0+4 C) 14 days (t=0+4C) 4 months (t=-18 C) Muscles separated from the pelvic, sacrum, and femur bones in one piece, or separated into separate pieces, without cartilage, tendons, with a thickness of fat on the surface no more 5 mm
8Breast without bone in skin 61.70 62.80 61.70 2 days (t= 0+4 C) 14 days (t=0+4C) 6 months (t=-18 C) Chest muscles without ribs, without sternum and internipple in skin
9 Breast with bone in skin 59.65 60.75 59.65 2 days (t= 0+4 C) 14 days (t=0+4C) 6 months (t=-18 C) Chest muscles with ribs, without sternum and internipple, in skin
SEMI-PROCESSED PORK CROPPED AND SMALL PIECES Chilled, UAH/kg Frozen, UAH/kg Chilled Frozen SEMI-PROCESSED PORK CROPPED AND SMALL PIECES
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10 Trimming (cutlet meat) 80/20 59.63 60.73 59.63 2 days (t= 0+4 C) 10 days (t=-1+1C) 4 months (t=-18 C) Pieces of crumb of different sizes and weights, with a fat and connective tissue content of up to 10%, separated from the neck, slices intercostal meat
11 Trimming semi-fat 50/50 44.30 45.40 44.30 2 days (t= 0+4 C) 10 days (t=-1+1C) 4 months (t=-18 C) Pieces of crumb of different sizes and weights, with a fat and connective tissue content of up to 50%, separated from the neck, sections of the intercostal meat
12 Spig sausage backbone 24.73 - 24.73 15 days (t=0-4C) - 3 months (t=-12 C) Layers of fat cut from the backbone, without skin, without trimmings of meat
13 Spig sausage side 23.39 - 23.39 15 days (t=0-4C) - 3 months (t=-12 C) Layers of lard, (except backbone), obtained by rolling pork, without skin, without cuts of meat
14 Skin 11.85 - 11.85 5 days (t=-4+4C) - 6 months (t=-18 C) Skin removed using a stripping machine, with low fat content
15 Cheekbone 23.20 24.30 23.20 5 days (t=-4+4C) 10 days (t=-1+1C) 4 months (t=-18 C) Cheekbone in the skin, without hemorrhages, without glands
16 Pig's leg 18.00 - 18.00 6 days (t=0-4C) - 4 months (t=-18 C) Without bristles and hooves, cleaned of burnt epidermis layer and impurities
CULINARY SEMI-FINISHED PORK Chilled, UAH/kg Frozen, UAH/kg Chilled Frozen CULINARY SEMI-FINISHED PORK
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17 Sirloin with bone without skin 86.00 87.10 86.00 2 days (t= 0+4 C) 14 days (t=0+4C) 6 months (t=-18 C) Soft oval-elongated form from the dorsal and lumbar parts on the bone, with a fat thickness of no more than 5 mm
18 Breast with bone without skin 66.85 67.95 66.85 2 days (t= 0+4 C) 14 days (t=0+4 C) 6 months (t=-18 C) Chest muscles with ribs, without sternum and internipple, without skin(//tractor-service.com)
19 Breast without bone without skin 68.90 70.00 68.90 2 days (t= 0+4 C) 14 days (t=0+4C) 6 months (t=-18 C) Chest muscles without ribs, without sternum and internipple without skin
20 Meat for pork 82.30 83.40 82.30 2 days (t= 0+4 C) 10 days (t=-1+1C) 4 months (t=-18 C) Meat obtained from the central scapular part of a rounded shape with connective tissue removed
21 Goulash 67.90 69.00 67.90 2 days (t= 0+4 C) 10 days (t=-1+1C) 4 months (t=-18 C) Pieces of crumb of different sizes, with a fatty tissue content of up to 6%
22 Subscapular part 66.85 67.95 66.85 2 days (t= 0+4 C) 10 days (t=-1+1C) 4 months (t=-18 C) Pieces of crumb of almost the same size, isolated from the lower part of the shoulder blade
23 Meat rib 68.90 70.00 68.90 5 days (t=0-4C) 10 days (t=-1+1C) 6 months (t=-18 C) Rib from sternum with presence of muscle part up to 70%.
24 Trimmed pork ribs 44.10 45.20 44.10 2 days (t= 0+4 C) 10 days (t=0+4C) 6 months (t=-18 C) Meat and bone pieces, with the presence of at least 30% of muscle, fat, connective tissue, extreme ribs of the previous cut, from the near-spinal area in in the form of a strip
25 Trimmed quill 33.90 - 33.90 5 days (t=-4+4C) - 4 months (t=-18 C) Meat and bone pieces made from the sternum, with the presence of cartilaginous tissue
26 Tenderloin shank (grouse) 55.10 56.20 55.10 2 days (t= 0+4 C) 10 days (t=-1+1C) 4 months (t=-18 C) Tenderloin obtained from rolling a shank or shank without fatty tissue
27 Cutlet "Darnytska" 62.75 63.85 62.75 5 days (t=0+4C) 10 days (t=-1+1C) 4 months (t=-18 C) Grouse part on a thin bone
28 Minced meat 48.93 50.03 48.93 10 days (t=0-4C) 10 days (t=0-4C) 30 days (t=-10 C) Semi-fat pork, chopped into small pieces, without bones, cartilage, tendons and coarse connective tissue
29 Belly 67.90 69.00 67.90 5 days (t=0+4C) 10 days (t=-1+1C) 6 months (t=-18 C) Ribless brisket of bacon pork in the skin
30 Pork loin salted under vacuum 33.00 30.00 30.00 - 10 days (t=0-4C) 3 months (t=-12 C) Layers of spinal fat, obtained by rolling pork, without skin, without cuts of meat, salted, in vacuum packaging
31 Homemade lard on the skin 33.00 34.10 33.00 15 days (t=0-4C) - 3 months (t=-12 C) Layers of spinal fat, obtained by rolling pork, on the skin
32 Roll 32.00 33.10 32.00 6 days (t=0-4C) 10 days (t=-1+1C) 4 months (t=-18 C) The part of the forearm of a pork half carcass in the skin, separated from the shoulder blade at the level of the joint with the bones of the forearm and humerus
33 Roll without skin 32.00 33.10 32.00 6 days (t=0-4C) 10 days (t=-1+1C) 4 months (t=-18 C) Part of the forearm of a pork half carcass, separated from the shoulder blade at the level of the joint with the bones of the forearm and humerus, 3 without skin
34 Set for the first dishes 1.50 - 1.50 5 days (t=-4+4C) - 4 months (t=-18 C) Meat and bone pieces made from the back-rib part with thoracic, dorsal and lumbar vertebrae.
35 Stew bones (s/m) 9.17 - 9.17 5 days (t=-4+4C) - 4 months (t=-18 C) Meat and bone pieces made from the ribs of the chest with the remains of meat, subscapular and coccyx bones, subclavian bone
36 Pork spines 11.55 - 11.55 5 days (t=-4+4C) - 4 months (t=-18 C) Meat and bone pieces made from the back-rib part with dorsal and lumbar vertebrae
37 Pork cervical vertebrae 11.55 - 11.55 5 days (t=-4+4C) - 4 months (t=-18 C) Meat and bone pieces made from the cervical spine
38 Bones 1.30 - 1.30 5 days (t=-4+4C) - 4 months (t=-18 C) Tubular edible bones
BEEF MEAT Price without VAT Price with VAT Chilled Frozen BEEF MEAT
Cool/freeze, UAH/kg vacuum packaging Cool/freeze, UAH/kg polyethylene package vacuum packaging polyethylene package
39 Tenderloin 175.00 176.10 180.00 5 days (t=0-4 C) 14 days (t=0-4 C) 4 months (t=-12С) Lumbo-iliac muscle, without adjacent lumbar muscle, connective and fatty tissue, covered with shiny tendon
40 Balyk 80.30 81.40 95.90 5 days (t=0-4 C) 14 days (t=0-4 C) 4 months (t=-12С) Elongated soft tissue removed from the dorsal part without inclusions of connective and fatty tissues
41 Fillet 78.30 79.40 88.50 5 days (t=0-4 C) 14 days (t=0-4 C) 4 months (t=-12С) Tenderloin, removed from the back-lumbar part without inclusions of connective and tendon tissues
42 Pelvic part 78.30 79.40 86.50 5 days (t=0-4 C) 14 days (t=0-4 C) 4 months (t=-12С) Meat from the pelvic bone in one piece without cartilage and tendons, divided into separate parts, without cartilage, tendons, connective tissues from 1.5 to 2.5 kg
43 Scapular part 76.20 77.30 81.90 5 days (t=0-4 C) 14 days (t=0-4 C) 4 months (t=-12С) Soft meat, removed from the scapular bone, without cartilage and tendons, divided into separate pieces from 1.0 to 1.8 kg
44 beef without bone 68.50 69.60 70.90 5 days (t=0-4 C) 14 days (t=0-4 C) 4 months (t=-12С) Chest muscles without ribs, without sternum and internipple without skin
45Rulka 56.65 57.75 54.50 5 days (t=0-4 C) 10 days (t=0-4 C) 4 months (t=-12С) Part of the forearm and lower leg, boneless, with a connective tissue content of up to 20%
46 Higher grade 71.97 73.07 79.50 5 days (t=0-4 C) 10 days (t=0-4 C) 4 months (t=-12С) A large piece without significant inclusions of connective and adipose tissue
47First grade 66.80 67.90 71.50 5 days (t=0-4 C) 10 days (t=0-4 C) 4 months (t=-12С) Muscle tissue with connective and fatty tissue content no more than 6%
48 Second grade 47.28 48.38 51.50 5 days (t=0-4 C) 10 days (t=0-4 C) 4 months (t=-12C) Muscle tissue with connective tissue