Supply and import of fresh and frozen lamb, veal, and buffalo meat from the most معتبر global sources in full compliance with domestic and international health standards.
Supply and import of fresh and frozen lamb, veal, and buffalo meat from the most معتبر global sources in full compliance with domestic and international health standards.
Parseh Tejarat Margoon Company is a reputable importer of fresh (chilled) and frozen lamb, veal, and buffalo meat from Pakistan, India, Russia, CIS countries, Europe, and Brazil. With strong trade relationships and a focus on domestic and international health standards, we supply products in the form of live livestock, carcasses, vacuum-packed cuts, and in various packaging types and weights. Our fair pricing and customer-oriented services make access to healthy and nutritious meat easy. Nationwide delivery in full compliance with all health regulations guarantees product safety.
• Whole carcass (full side): Entire carcass without skin and organs (two shoulders and two legs) – for portioning and preparing various dishes.
• Leg: Hind leg, lean and flavorful – ideal for premium kebabs and stews.
• Shoulder: Front shoulder and foreleg, economical with less fat – for stews, kebabs, and boiled dishes.
• Tenderloin: The soft loin section – for special dishes such as grill or Barg kebab.
• Striploin: Along the backbone – suitable for Barg kebab and chops.
• Neck: Neck area, tender with bone – for stews, soup, burgers, and patties.
• Ribs: Rib section – for rib kebab, shishlik, and BBQ.
• Flank: From below the ribs to the leg, fatty – suitable for ground meat and burgers.
• Shank: Upper leg or shoulder (shin) – for baghali polo, chelow gosht, and slow cooking.
Same cuts as fresh, durable packaging for long-term storage.
Whole carcass (full side): Entire carcass without skin and organs (two shoulders and two legs) – for portioning and preparing various dishes.
Leg: Hind leg, lean and delicious – suitable for kebabs, steaks, and slow-cooked stews.
Shoulder: Front shoulder and foreleg, with rich texture – for stews, kebabs, and boiled dishes.
Tenderloin: The soft middle section of the loin – ideal for steaks, Barg kebab, and premium dishes.
Sirloin: Along the backbone – suitable for Barg kebab, steaks, and barbecue.
Neck: Neck area, with rich flavor – for stews, soups, and traditional dishes.
Ribs: Rib section and surrounding area – for shishlik, rib kebab, and BBQ.
Flank: Lower belly and side (flank) – suitable for ground meat, burgers, and stir-fry.
Shank: Leg shank – for slow cooking such as stews and braised dishes.
• Household consumption: Leg (hind leg for kebabs and stews), Tenderloin (loin for steak), Sirloin (along the backbone for Barg kebab).
• Industrial consumption: Shoulder (for processed meat products such as sausages), Neck (for burgers and patties), Ribs (for BBQ and rib kebab).
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This company imports fresh (chilled) and frozen lamb, veal, and buffalo meat, and supplies its products in accordance with domestic and international health standards.
The meats are sourced from Pakistan, India, Russia, CIS countries, Europe, and Brazil, and all import stages are carried out under strict supervision and quality control.
The products are offered as live livestock, whole carcasses, portioned cuts, vacuum-packed, and packaged in various weights tailored to the needs of wholesale and retail customers.
Yes, all products hold valid health certifications from relevant domestic and international authorities and are imported and distributed in accordance with food safety standards.
Prices are determined based on current international and domestic market rates and are offered with a fair and competitive approach.
For the latest price list, please contact the sales department.