Description
Frozen Pork Carcass refers to the entire body of a slaughtered pig, split into two symmetrical sides (half carcasses) or shipped as a whole un-split carcass, then rapidly chilled and frozen for preservation and transport. It represents the foundational commodity from which primal cuts—such as ham, loin, belly, shoulder, and leg—are derived by further processors, butchers, and industrial manufacturers.
In international meat trade, this product is classified under HS Code 0203 and is one of the most traded pork commodities worldwide. Buyers range from large-scale deboning plants in Asia and Africa to regional distributors and government procurement programs seeking cost-effective protein with maximum yield flexibility.
H2: Frozen Pork Carcass Technical Specifications
Table
| Property | Specification | Standard |
|---|---|---|
| Product Name | Frozen Pork Carcass – Whole or Half | — |
| Alternative Names | Pork Carcass Sides, Pork Half Carcass, Swine Carcass | — |
| HS Code | 0203.11 / 0203.19 | Customs |
| Origin | USA, Canada, EU, Brazil, Mexico | Traceability records |
| State | Frozen (chilled, split, dressed) | — |
| Weight Range (Half) | 40 kg – 80 kg (88 lb – 176 lb) | Weighing scale |
| Weight Range (Whole) | 80 kg – 160 kg (176 lb – 352 lb) | Weighing scale |
| Fat Thickness (P2) | 8 mm – 18 mm (adjustable per spec) | Probe measurement |
| Lean Meat Percentage | 50% – 62% (depending on genetics/feed) | EUROP classification |
| pH (45 min post-mortem) | 5.8 – 6.5 | ISO 2917 |
| pH (24 hr post-mortem) | 5.4 – 5.8 | ISO 2917 |
| Drip Loss | ≤ 3.0% | Bag method |
| Freezing Temperature | –18°C to –22°C core | Cold chain log |
| Shelf Life | 12 – 18 months at –18°C | Storage stability |
| Microbiological Standard | TVC < 10⁵ cfu/g; Salmonella absent in 25g | ISO 4833 / ISO 6579 |
| Residue Testing | Compliant with EU MRL / FDA tolerance limits | LC-MS/MS screening |
H2: Processing Standards for Frozen Pork Carcass
Each Frozen Pork Carcass is processed under strict veterinary supervision to meet import requirements of destination markets:
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Ante-Mortem Inspection: Live animal health verification and lot segregation.
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Slaughter & Bleeding: Humane handling followed by complete blood exsanguination.
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Scalding & Dehairing: Temperature-controlled scalding (60°C–62°C) and mechanical dehairing.
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Evisceration: Removal of viscera, pluck, and offal under sanitary conditions.
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Splitting: Carcass split symmetrically along the vertebral column using band saw or cleaver.
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Trimming: Removal of remaining hair, bruises, and glandular tissue.
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Chilling: Rapid blast chilling to < 7°C within regulatory timeframes to prevent spoilage.
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Freezing: Blast freezing to –18°C core temperature within 24 hours.
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Grading & Stamping: Official veterinary stamp and grade classification applied.
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Wrapping & Staging: Shrink-wrapped in food-grade film; staged in –20°C export cold store.
Certifications Available:
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USDA FSIS Inspection & Export Certificate (USA origin)
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SIF Inspection (Brazil origin)
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EU Health Mark & TRACES documentation (European origin)
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HACCP (Hazard Analysis Critical Control Points)
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BRC Global Standard for Food Safety
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ISO 22000:2018
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GFSI-recognized schemes
H2: Grades & Classifications of Frozen Pork Carcass
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| Grade | Description | Target Market |
|---|---|---|
| Grade A / Select | Superior conformation, optimal lean-to-fat ratio, minimal bruising, uniform size | Premium deboning plants, retail butchery chains, high-end foodservice |
| Grade B / Standard | Good conformation, moderate fat cover, minor cosmetic defects acceptable | General processing, institutional catering, mid-market export |
| Grade C / Economy | Variable conformation, higher fat cover, suitable for grinding and manufacturing | Sausage production, canned meat, pet food, industrial rendering |
Classification Systems:
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EUROP: E (Elite), U, R, O, P conformation classes; 1–5 fat cover classes
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USDA: No. 1, No. 2, No. 3, No. 4, Utility (based on yield grade and quality grade)
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Custom Grading: Fat thickness, hot carcass weight, and lean percentage per buyer specification
H2: Packaging & Cold Chain for Frozen Pork Carcass
Table
| Packaging Type | Configuration | Container Load |
|---|---|---|
| Shrink-Wrapped Half Carcass | Individually poly-wrapped, no carton | 25–27 MT per 40ft reefer |
| Vaccum-Packed Half Carcass | Cryovac-sealed for extended shelf life | 24–26 MT per 40ft reefer |
| Cartoned Half Carcass | Wrapped + corrugated sleeve or box | 22–25 MT per 40ft reefer |
| Whole Carcass (Unsplit)** | Poly-wrapped, suspended or laid flat | 20–24 MT per 40ft reefer |
Packaging Features:
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Food-grade shrink film or vacuum barrier bags to prevent freezer burn and oxidation
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Corrugated dividers or cartons for stacked loading (optional)
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Master labeling with slaughter date, batch code, plant number, veterinary stamp, and net weight
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Palletized loading with corner boards and strapping for sea freight stability
Shipping & Logistics:
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Container: 40-foot high-cube reefer (–18°C continuous)
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Pre-Cooling: Container pre-cooled to –20°C before stuffing
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Temperature Monitoring: Data logger installed for end-to-end cold chain verification
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Transit Time: Up to 45–60 days sea freight with automated alarm systems
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Documentation: Health certificate, certificate of origin, packing list, commercial invoice, bill of lading, export permit
H2: Target Markets for Frozen Pork Carcass
Primary Import Regions:
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East Asia: China, Japan, South Korea, Philippines, Vietnam (largest global import market)
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Southeast Asia: Thailand, Malaysia, Indonesia, Singapore
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Sub-Saharan Africa: Angola, Ghana, Nigeria, Cameroon, Côte d’Ivoire
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Latin America: Mexico, Colombia, Chile, Peru
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Middle East: UAE, Saudi Arabia, Qatar, Kuwait (Halal-alternative markets for non-Halal specialty buyers)
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Eastern Europe: Ukraine, Moldova, Georgia, Central Asian republics
End-User Segments:
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Primal cut deboning and portioning plants
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Further processing facilities (bacon, ham, sausage manufacturing)
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Wholesale butchery and meat markets
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Hotel, restaurant, and institutional (HRI) supply chains
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Government food security and strategic reserve programs
H2: Why Source Frozen Pork Carcass From Us?
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Direct Plant Relationships: Contracts with USDA, SIF, and EU-approved slaughterhouses ensure priority allocation during tight supply periods
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Grade Consistency: Strict sorting and veterinary grading guarantee you receive the exact conformation and fat cover specified
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Custom Specifications: Hot carcass weight range, fat thickness, and genetic lines (Duroc, Landrace, Yorkshire crosses) tailored to your market
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Export Documentation: Full customs, veterinary, and phytosanitary paperwork for 80+ destination countries
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Cold Chain Integrity: GPS-tracked reefers with automated temperature alerts and insurance-backed transit coverage
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Competitive Container Pricing: Transparent per-kg FOB and CIF pricing with volume rebates for quarterly contracts
H2: Storage & Handling of Frozen Pork Carcass
Shelf Life: 12–18 months from production date at –18°C or below
Receiving Inspection:
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Verify container temperature upon arrival (must read –18°C or lower)
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Inspect shrink wrap integrity; reject units with torn film, excessive ice crystals, or discoloration
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Cross-check veterinary stamps and batch codes against health certificate
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Weigh random samples to confirm average carcass weight matches contract
Warehouse Storage:
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Store in dedicated –18°C to –22°C frozen meat cold rooms
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Maintain FIFO rotation to optimize inventory turnover
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Separate by grade and origin to prevent cross-contamination
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Do not stack carcasses beyond safe racking limits; use palletized handling
Thawing & Tempering:
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Temper in a controlled chiller (0°C to 4°C) for 24–48 hours before butchering
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Never thaw at ambient temperature; surface bacterial growth accelerates above 7°C
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Once tempered, process within 72 hours; do not refreeze thawed carcasses
H2: Frequently Asked Questions (FAQ)
Q: What is the minimum order quantity for Frozen Pork Carcass? A: Standard MOQ is one 40-foot reefer container (approximately 25–27 metric tons). Trial shipments of 10–15 MT can be arranged for first-time buyers subject to destination approval.
Q: Do you supply whole carcasses or only half carcasses? A: Both. Half carcasses are the standard export format due to handling efficiency and container cube optimization. Whole unsplit carcasses are available on request for specialty markets and ceremonial butchery.
Q: What is the difference between USDA Grade 1 and Grade 2 pork carcasses? A: USDA No. 1 carcasses exhibit superior muscling, minimal fat, and optimal yield. No. 2 allows slightly less muscling and more fat. We primarily supply No. 1 and No. 2 grades; utility grade is available for manufacturing upon request.
Q: Can you supply carcasses from specific genetic lines or feed programs? A: Yes. We can source grain-fed, antibiotic-free, and specific breed-cross carcasses (e.g., Duroc-sired for enhanced marbling) subject to seasonal availability and premium pricing.
Q: What documentation is required for importing Frozen Pork Carcass? A: Common requirements include a veterinary health certificate, certificate of origin, import permit, bill of lading, packing list, and commercial invoice. Some countries require pre-shipment inspection and SPS certification. Our export team manages full documentation.
Q: How is the fat thickness controlled to match our specification? A: We work with integrated pork production systems where feed rations, genetics, and slaughter weight are managed to achieve target backfat thickness (P2 measurement). Pre-shipment samples can be verified by third-party inspection.
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