Frozen Chicken Feet

MOQ : Upon buyer’s request; fully negotiable for confirmed clients.
FOB PRICE (Laem Chabang, TH) : contact us for quotation.
LEAD TIME (from artwork approval / payment received) : Approx. 7–14 days depending on quantity and packaging.
OEM/ODM + SAMPLES : Available upon request
SUPPLY ABILITY : Continuous supply based on monthly export plan.

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Category: Chicken

Description
Scalded, peeled chicken feet with claws removed (where specified), frozen to lock in freshness. A prized ingredient for premium stocks and regional dishes.

Key Features & Benefits

Collagen Powerhouse: Produces naturally thick, glossy soup body.
Authentic Texture: Preferred cut for Chinese, Thai, and Latin cuisines.
Clean Processing: Carefully prepared for clear broths and braises.
Consistent Specs: Size and trim control for predictable yields.
Safe & Traceable: HACCP/inspection-compliant production.

Suggested Uses

Dim Sum & Snacks: Braised black-bean chicken feet.
Rich Broths: Concentrated bases for noodle soups and hotpots.
Functional Stocks: Collagen-rich base for sauces and reductions.
Value-Add: Ready-to-eat braised SKUs for convenience channels.

Packaging & Delivery

Packaging Options
• Standard export packs: 1 kg–5 kg vacuum or MAP; 10 kg–20 kg bulk block (poly-bag lined carton).
• IQF (Individually Quick Frozen) or block-frozen per item. Custom weights, private label and artwork are available.

Carton & Palletizing
• Food-grade inner liner; strong export cartons.
• Typical load: mixed or single-item pallets; 20’/40’ reefer loads arranged per pack size.

Storage & Shelf Life
• Keep frozen at ≤ −18 °C. Do not refreeze after thawing.
• Shelf life: 12–24 months from production (item-specific; confirm on label).

Labeling
• English/Thai or customer language. Includes: product name, net weight, lot/production date, best-before, origin (Thailand), handling, and Company name if required. Private label accepted.

Samples
• Standard samples available; courier cost at buyer’s account or chargeable.

Certificates & Compliance

GMP (Food safety) – certificate available on request

Commercial Terms

PORT : Laem Chabang, Thailand
Incoterms : FOB Laem Chabang (Thailand); EXW/CIF upon request.
Payment : T/T before shipment (Proforma Invoice). CAD / L/C at sight via bank for orders ≥ US$30,000. No deposit terms.

*FOB excludes international freight, import duties, and optional third-party lab tests*

Product	Frozen [Species] [Cut]
Origin	Thailand (export-licensed plant)
Grade	Export grade; food-grade handling
Condition	[Skin-on / Skinless], [Bone-in / Boneless]; cleaned & trimmed
Processing Type	IQF (separable pieces) / Block-frozen (freight-efficient)
Freezing	Blast/spiral; core temp ≤ −18 °C before storage
Temperature Control	Production to storage under cold chain
Size / Calibration	[Mixed / S / M / L] or [xx–yy g/pc]; tolerance ±5%
Defect Limits	Visible blood clots, hair, feathers, glands removed (as applicable)
Surface Ice / Glaze	0–10% (optional)
Additives	None (no preservatives/added water), unless specified
Packaging – Inner	[1–5 kg] vacuum / MAP / bulk polybag
Packaging – Outer	[10–20 kg] poly-bag lined export carton; tape-sealed
Palletization	Mixed or single-item pallets; 20'/40' reefer load plan available
Storage	Keep frozen at ≤ −18 °C; humidity controlled
Shelf Life	12–24 months (see label & destination rules)
Thawing Advice	Thaw 0–4 °C; do not refreeze after thaw
Intended Use	Retail repack, foodservice menus, further processing
Allergens	None (meat only)
Transport	Reefer –18 °C; maintain cold chain (no breaks)
Compliance	Thai Ministry of Public Health; EU/US/China regs (according to destination market)
Lot & Traceability	Lot/Prod. date/Best-before on label; full traceable records