Beef trimmings
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In stock
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Description
Beef trimmings comes from cutting and boning of anatomical parts such as neck, sternum, withers, brosket, and the degreased shoulder, round, sirloin and cube roll.
Trimmings can be 80/20 and 70/30, representing the percentage of meat and fat.
Trimmings are free off tendons, blood clots and bone debris.
Trimmings can be 80/20 and 70/30, representing the percentage of meat and fat.
Trimmings are free off tendons, blood clots and bone debris.
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Beef trimmings
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