Import Beef Liver — Buy in Bulk from Supplier in France

Soupin Jean Stephane offers fresh frozen beef liver, individually quick frozen (IQF) to preserve its nutritional content and flavour. The product is sourced from trusted cattle and is packaged in vacuum-sealed bags to maintain freshness and prevent freezer burn. Its shelf life extends up to 12 months when stored at optimal temperatures, making it a reliable ingredient for various culinary and industrial uses.

Beef liver is a nutrient-dense offal product, typically rich in vitamin A, B vitamins (particularly B12), iron, and quality protein. In the meat industry, livers are standardly graded based on colour, texture, and absence of defects such as bruising or bile staining. Typical moisture content for frozen beef liver is around 70 - 75 percent, with protein content ranging from 18 to 22 percent. The product is often supplied in whole lobes or sliced form, depending on buyer requirements.

This beef liver is primarily used by food processing companies, restaurants, and health food suppliers. It serves as a key ingredient in pâtés, sausages, and nutritional supplements due to its high micronutrient density. Bulk supply options are available, with trade terms including FOB and CIF, and payment methods such as L/C and T/T. Buyers should confirm MOQ, packaging specifications, and certification details directly with Soupin Jean Stephane.

Soupin Jean Stephane operates as a meat supplier in France, specialising in fresh frozen offal products such as beef liver. The supplier is classified under the imported trust tier and harbor trust tier, though its response rate and average response time are currently not available. The company’s focus is on providing IQF beef liver for both domestic and international markets.

The listing highlights the supplier’s commitment to quality through IQF processing and vacuum-sealed packaging. However, it does not provide details on certifications, production capacity, or specific client references. Buyers should directly confirm these aspects, as well as any additional quality control measures, with Soupin Jean Stephane.