TU U 10.1-35855917-015:2023
Manufacturer: Ukraine 
Description: Steak is the juiciest part of the turkey, with a pronounced flavor similar to red meat.
Organoleptic characteristics: Part of the turkey carcass above the drumstick on a small bone, consisting of muscle, connective tissue, fat, and skin. The edges are even, without deep cuts into the muscle tissue. The color is pale yellow with a pinkish tint, characteristic of high-quality raw materials.
Shelf life and storage conditions:
chilled products at a relative humidity of 85% and a temperature from 0°C to +4°C for 3 days;
frozen products with a relative humidity of 90% at a temperature not exceeding -18°C for 90 days.
Transportation conditions: in isothermal vehicles with installed cooling equipment, which ensures the preservation of product quality in accordance with the rules of transportation of perishable goods operating on the corresponding mode of transport.