Frozen crocodile

Product type

Species: Usually saltwater crocodile (Crocodylus porosus) or freshwater crocodile (Crocodylus johnstoni).

Product form:

Whole carcass (processed, without skin).

Cuts: fillets, ribs, tail, leg.

Minced or cubed meat.

Processed products: Crocodile sausages or burgers.

Processing style: Vacuum packed or frozen in bulk.

 

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2. Size and weight

Cuts:

Tail fillet: 500-1000g.

Thigh meat: 1-2 kg.

Ribs: variable sizes.

Whole carcass: Usually 10-30 kg, depending on the size of the animal.

Packaging:

Retail sizes: 500g, 1kg.

Bulk packaging: 5kg, 10kg.

 

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3. Quality standards

Appearance:

White to pale pink flesh.

No bruising, discoloration or foreign bodies.

Texture:

Firm, tender and slightly chewy, depending on the cut.

smell:

Clean, fresh, mild fragrance, without unpleasant odors.

Moisture Content: Standard moisture retention, usually below 5%.

 

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4. Nutritional information (per 100 g of raw meat):

Energy: ~104 kcal.

Protein: ~22-24g.

Fat: ~1-2g (low in fat, high in omega-3 fatty acids).

Cholesterol: ~60-80mg.

 

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5. Packaging

Inner packaging: Vacuum sealed polyethylene food bags.

Outer packing: Strong cartons with clear label:

Product name and type of cut.

Net weight.

species.

Production and expiration dates.

Batch number.

Instructions for storage and operation.

Country of origin Australia, Thailand, South Africa).

 

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6. Storage and expiration date

Storage temperature: -18°C or lower.

Shelf life: Typically 12-24 months when stored properly.

Thawing Instructions: Slow thawing in refrigerated conditions is recommended to preserve quality.

 

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7. Certificates and Compliance

Compliance with regulatory requirements:

HACCP.

EU, USDA or importing country standards.

Certificates:

Halal