Frozen Beef Hindquarter

Overview

The hindquarter carries the carcass's premium real estate — tenderloin, striploin, rump and the full round complex — sold bone-in to cutting plants serving steak and roasting demand. BMGFoods.com exports frozen hindquarters cut to specification.

BMGFoods.com supplies frozen beef hindquarter produced in veterinary-certified, export-approved plants operating HACCP-based food-safety systems. Every consignment is blast frozen to a core temperature of −18 °C immediately after packing and travels through an unbroken, monitored cold chain from plant to your destination port. Specifications are agreed in writing at quotation stage and locked on the proforma invoice, so the product loaded is the product you contracted.

Detailed Description

Hindquarters are separated at a specified rib (commonly the 10th, or as 8-rib pistola with flank and navel removed), retaining the loin complex, rump, topside, silverside, knuckle and shin. Typical weights run 50–75 kg. The pistola preparation concentrates value by stripping thin flank cuts, raising the premium-cut ratio per kilo shipped. Weight band, fat class and preparation style are locked at quotation.

Market Demand

Hindquarter and pistola trade serves premium in-market cutting across the Middle East, North Africa and Asia. The pistola format is the efficiency benchmark for buyers focused on steak-cut yield, and halal programs are standard.

Applications

• Cutting plants: loin and round primal production for retail and food service
• Premium butchery: dry-aging and steak-cutting programs
• Wholesalers: high-value bone-in distribution
• Hotel and restaurant suppliers: in-house breaking for steak service

Specifications

Production Process & Inspection

Animals are received and rested under veterinary supervision and processed in accordance with the plant's approved procedures. Product destined for this specification is prepared on inspected cutting lines with in-process checks on trim, weight range and packing integrity. After packing, cartons pass metal detection, are blast frozen to −18 °C core temperature, and move into monitored cold storage pending container loading. Official veterinary inspection covers every production lot; independent pre-shipment inspection (SGS or equivalent) can be arranged on request, with a loading photo report covering product condition, temperatures and container seal.

Quality Assurance & Export Standards

Producing plants operate HACCP-based food-safety management with documented sanitation programs, full lot-level traceability from raw material to shipped carton, and microbiological and residue-monitoring plans aligned to importing-authority requirements. Export eligibility for frozen beef hindquarter is confirmed per destination at quotation stage — we only offer product from plants approved for your market, so the veterinary health certificate matches your import permit requirements.

Packaging, Documentation & Shipping

Standard packing for this product is stockinette-wrapped or poly-lined, bone-in, in export-grade cartons that are strapped and clearly labeled. Consignments ship in pre-cooled 40-foot high-cube reefer containers set at −18 °C, sealed after supervised loading. Documentation includes commercial invoice, packing list, bill of lading, veterinary health certificate and certificate of origin. Terms available: FOB, CFR or CIF to your destination port. Typical lead time is 20–35 days from confirmed order to vessel departure.

Frequently Asked Questions

Related Products

Buyers of frozen beef hindquarter typically also source Frozen Whole Beef Carcass, Frozen Beef Forequarter, Frozen Beef Tenderloin, Frozen Beef Rump. See the full frozen beef range, learn about our export process, or read the Frozen Beef Export Guide.