About High Class International Trade Limited
Meat
| Color | Varies by type; generally red to pink |
| Texture | Can be tender, firm, or coarse |
| Fat Content | Ranges from lean to high fat |
| Moisture Content | Typically high; varies with type |
| Odor | Fresh meat has a neutral smell; may develop odor as it spoils |
| Marbling | Presence of intramuscular fat; varies by cut and quality |
| pH Level | Usually between 5.5 and 6.2 |
| Surface | Can be smooth or coarse; may have connective tissue |
| Temperature | Should be kept refrigerated or frozen to prevent spoilage |