BEEF

Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times.^[1] Beef is a source of high-quality protein and essential nutrients.
Detailed d

Beef skeletal muscle meat can be cut into roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.). Some cuts are processed (corned beef or beef jerky), and trimmings, usually mixed with meat from older, leaner cattle, are ground, minced or used in sausages. The blood is used in some varieties of blood sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE), the kidneys, and the tender testicles of the bull (known in the United States as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as-is, but are more often cleaned and used as natural sausage casings. The bones are used for making beef stock.

PRICE

$3/KG

For more information:

mobile: +2348039721941

e-mail: emeabau@yahoo.com

website: www.franchiseminerals.com

contact person: emeaba uche

PORK MEAT(FRESH)

Listing Description:

Pork is the culinary name for meat from the domestic pig (Sus domesticus). It is the most commonly consumed meat worldwide,^[1] with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved.

Detailed Description:

Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.

Pork is the most popular meat in East and Southeast Asia, and is also very common in the Western world. It is highly prized in Asian cuisinesfor its fat content and pleasant texture. Judaism forbids the consumption of pork by Jews, and Islam forbids pork consumption by Muslims; and the sale of pork is illegal or severely restricted in Israel and certain Muslim countries due to the way the pigs were slaughtered and for hygiene reasons pigs have, like wallowing in mud, especially those with sharia law as part of their constitution.

Packaging details

1 KG,2KG AND 5KG

PRICES

$2.5/KG

For more information:

mobile: +2348039721941

contact person: emeaba uche

website: www.franchiseminerals.com

e-mail: emeabau@yahoo.com

CHICKEN MEAT

Listing description

Chicken is the most common type of poultry in the world.

In developed countries, chickens are typically subject to intensive farming methods.

 Detailed description

Edible components

·         Main

·         Breast: These are white meat and are relatively dry.

·         Leg: Comprises two segments:

1.  The "drumstick"; this is dark meat and is the lower part of the leg,

2.  the "thigh"; also dark meat, this is the upper part of the leg.

·         Wing: Often served as a light meal or bar food. Buffalo wings are a typical example. Comprises three segments:

1.  the "drumette", shaped like a small drumstick, this is white meat,

2.  the middle "flat" segment, containing two bones, and

3.  the tip, often discarded.

·         Other

·         Chicken feet: These contain relatively little meat, and are eaten mainly for the skin and cartilage. Although considered exotic in Western cuisine, the feet are common fare in other cuisines, especially in the Caribbean and China.

·         Giblets: organs such as the heart, gizzards, and liver may be included inside a butchered chicken or sold separately.

·         Head: Considered a delicacy in China, the head is split down the middle, and the brains and other tissue is eaten.

·         Kidneys: Normally left in when a broiler carcass is processed, they are found in deep pockets on each side of the vertebral column.

·         Neck: This is served in various Asian dishes. It is stuffed to make helzel among Ashkenazi Jews.

·         Oysters: Located on the back, near the thigh, these small, round pieces of dark meat are often considered to be a delicacy.^[8]

·         Pygostyle (chicken's buttocks) and testicles: These are commonly eaten in East Asia and some parts of South East Asia.

·         By-products

·         Blood: Immediately after slaughter, blood may be drained into a receptacle, which is then used in various products. In many Asian countries, the blood is poured into low, cylindrical forms, and left to congeal into disc-like cakes for sale. These are commonly cut into cubes, and used in soup dishes.

·         Carcase and back: After the removal of the flesh, this is used for soup stock.^[9]

·         Chicken eggs: The most well-known and well-consumed byproduct.

·         Heart and gizzard: in Brazilian churrascos, chicken hearts are an often seen delicacy.^[10]

·         Liver: This is the largest organ of the chicken, and is used in such dishes as Pâté and chopped liver.

·         Schmaltz: This is produced by rendering the fat, and is used in various dishes.

 Packaging details

1 KG,5KG AND 10KG PLASTIC BAGS

$3.3/KG

For more information:

mobile: +2348039721941

contact person: emeaba uche

website: www.franchiseminerals.com

e-mail: emeabau@yahoo.com

QUAIL MEAT(SMOKED)

Listing description

Quail meat is a sweet and delicate white game meat with extremely low skin fat and low cholesterol value. 

Detailed description

Quail meat is rich in micronutrients and a wide range of vitamins including the B complex, folate and vitamin E and K. It is therefore recommended for people with high cholesterol levels and those who want to maintain a low level of cholesterol.

PRICE

$50/KG OR $22.72/IB

For more information:

mobile: +2348039721941

contact person: emeaba uche

e-mail: emeabau@yahoo.com

website: www.franchiseminerals.com

QUAIL MEAT(ROASTED)

Listing description

Quail meat is a sweet and delicate white game meat with extremely low skin fat and low cholesterol value. 

Detailed description

Quail meat is rich in micronutrients and a wide range of vitamins including the B complex, folate and vitamin E and K. It is therefore recommended for people with high cholesterol levels and those who want to maintain a low level of cholesterol.

PRICE

$50/KG OR $22.72/IB

For more information:

mobile: +2348039721941

contact person: emeaba uche

e-mail: emeabau@yahoo.com

website: www.franchiseminerals.com

QUAIL MEAT(DRIED)

Listing description

Quail meat is a sweet and delicate white game meat with extremely low skin fat and low cholesterol value. 

Detailed description

Quail meat is rich in micronutrients and a wide range of vitamins including the B complex, folate and vitamin E and K. It is therefore recommended for people with high cholesterol levels and those who want to maintain a low level of cholesterol.

PRICE

$50/KG OR $22.72/IB

For more information:

mobile: +2348039721941

contact person: emeaba uche

e-mail: emeabau@yahoo.com

website: www.franchiseminerals.com

MUTTON(ROASTED) OR BALANGU

Listing description

Sokoto state is arguably the meat capital of Nigeria and Balangu – spit roasted/ fire roasted meat on brown paper – which doesn’t burn by the way, is testament and testimony.
Detailed d

The meat is sliced thin and slow-cooked essentially in its own juices and with its own fat. Little to no seasoning is added till it is cooked through. It is a high moisture specialty meat. Similar ‘brown paper’ meats are common in Cotonou.

I found it super delicious – moist, tender with the essence of the ram flavour. It was served with gurasa – clay baked flat bread and sweet potato fries.

PRICE

$69/KG OR $31.36/IB

For more information:

mobile: +2348039721941

contact person: emeaba uche

e-mail: emeabau@yahoo.com

website: www.franchiseminerals.com

GUINEA FOWL(BALANGU)

Listing description

Sokoto state is arguably the meat capital of Nigeria and Balangu – spit roasted/ fire roasted meat on brown paper – which doesn’t burn by the way, is testament and testimony.
Detailed d

The meat is sliced thin and slow-cooked essentially in its own juices and with its own fat. Little to no seasoning is added till it is cooked through. It is a high moisture specialty meat. Similar ‘brown paper’ meats are common in Cotonou.

I found it super delicious – moist, tender with the essence of the ram flavour. It was served with gurasa – clay baked flat bread and sweet potato fries.

PRICES

$11/KG OR $5/IB

For more information:

mobile: +2348039721941

contact person: emeaba uche

e-mail: emeabau@yahoo.com

website: www.franchiseminerals.com

GUINEA FOWL MEAT(ROASTED)

Listing Description:

Guinea fowl meat is white like chicken but its taste is more reminiscent of pheasant, without excessive gamey flavor. They offer exceptionally high yields -a 50/50 ratio between meat and carcass: these are moist and meaty birds! They are also substantially leaner than chicken (see our nutritional information for details).

Detailed Description:

Chefs and home cooks seek them out because of their marvelous flavor; in restaurants, they are often chosen over pheasants because they have fewer tendons in the leg and thigh, making this part of the bird more versatile and cost effective.

Easy to cook, easy to enjoy
Nothing could be simpler than preparing a Guinea fowl: just substitute Guinea fowl for chicken in your favorite recipes! Of course, European cooks and American chefs have developed many delicious recipes that really showcase the wonderful flavor of the bird. Check them out in our recipe section. 

PRICES

$11/KG OR $5/IB

For more information:

mobile: +2348039721941

contact person: emeaba uche

e-mail: emeabau@yahoo.com

website: www.franchiseminerals.com

GUINEA FOWL MEAT(FRIED)

Listing Description:

Guinea fowl meat is white like chicken but its taste is more reminiscent of pheasant, without excessive gamey flavor. They offer exceptionally high yields -a 50/50 ratio between meat and carcass: these are moist and meaty birds! They are also substantially leaner than chicken (see our nutritional information for details).

Detailed Description:

Chefs and home cooks seek them out because of their marvelous flavor; in restaurants, they are often chosen over pheasants because they have fewer tendons in the leg and thigh, making this part of the bird more versatile and cost effective.

Easy to cook, easy to enjoy
Nothing could be simpler than preparing a Guinea fowl: just substitute Guinea fowl for chicken in your favorite recipes! Of course, European cooks and American chefs have developed many delicious recipes that really showcase the wonderful flavor of the bird. Check them out in our recipe section. 

PRICES

$11/KG OR $5/IB

For more information:

mobile: +2348039721941

contact person: emeaba uche

e-mail: emeabau@yahoo.com

website: www.franchiseminerals.com