Turkey Trim: export from Canada to Southeast Asia

Turkey trim is a manufacturing input bought on lean percentage, and the number is the product. A processor formulating a sausage or a deli loaf is buying a known lean point to blend against.

Agree the lean percentage with a tolerance and agree how it is verified, because this is the term that gets argued about after arrival. Agree the species too, obvious as that sounds, since turkey and chicken trim are not interchangeable in a formulation and a mixed load has to be declared.

State whether the trim is skinless, and state the source. Trim off breast is a different input from trim off thigh and dark meat, and a processor who receives the wrong one gets a product with the wrong colour and the wrong fat behaviour.

It is a frozen block trade. Block size, carton configuration and how the product tempers all matter to the buyer's line, so they are worth agreeing rather than defaulting.

Establishment eligibility for the destination gates the line, and turkey approval is confirmed separately from chicken.