Red Meat

Deboning, sterilizing, preparing and packing meat, whether refrigerated with a shelf life of 6 days, or a shelf life of 14 days, or a vacuum packaging with a shelf life of 49 days, or a vacuum packaging and protection gas with a shelf life of 70 days.

Rump

Red Meat – Hindquarter with Fat 7%

Hindshank

Red Meat – Hindquarter with Fat 7%

Heel Muscle

Red Meat – Hindquarter with Fat 7%

Knuckle

Red Meat – Hindquarter with Fat 7%

Silver Side

Red Meat – Hindquarter with Fat 7%

Flank

Red Meat – Hindquarter with Fat 7%

Tenderloin

Red Meat – Hindquarter with Fat 7%

Foreshank

Red Meat – Forequarter with Fat 7%

Chuck

Red Meat – Forequarter with Fat 7%

Topside

Red Meat – Hindquarter with Fat 7%

Chuck Tender

Red Meat – Forequarter with Fat 7%

Shoulder

Red Meat – Forequarter with Fat 7%

Sirloin

Red Meat – Hindquarter with Fat 7%

Brisket

Red Meat – Forequarter with Fat 7%

Tribianco

Red Meat – Hindquarter with Fat 7%

Neck

Red Meat – Forequarter with Fat 7%