Crude fat

Crude fat (pork, beef)

Crude fat is obtained by carcass cutting and by processing guts and offal. It is the main raw material in the production of animals rendered fats used for food purposes. Crude fat is divided into beef, mutton and pork, according to the type of used raw material.

The following types of crude fat can be distinguished, depending on what carcass parts or organ, have been separated from the raw fat:

  • "subcutaneous fat" - fatty deposits in the form of raw fat, taken from outside part of carcass while cutting;
  • "scrapings fat" – raw fat cut from pig's skin;
  • "inner fat" - fat in the form of adipose tissue from the internal organs. Crude fat, taken from internal organs, is named by organ it is has been removed from (kidney fat, pericardial fat);
  • "omentum" - fatty deposits taken from stomach;
  • "mesenteric fat" - fatty deposits taken from mesentery while processing intestines set;
  • "intestinal fat" - fatty deposits taken from the intestines when degreasing.

TC 61.1049-21

Delivery all over the territory of Ukraine on CPT-buyer's warehouse conditions (INCOTERMS 2010).



Shelf life: