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Trimming beef- 80/20
For trimming 80/20 varieties are less valuable parts of the carcass – intercostal meat, shank, neck, flank, sternum, containing up to 20% by weight of meat connective tissue and fat;
– In trimming 80/20 tolerance of small tendons and membranes;
– Trimming 80/20 derived from the following parts of the carcass: hip, shoulder, spinal ribs, neck, flank, sternum, dorsal and lumbar muscle.
– Not allowed: the presence of fibrous connective tissue, cartilage, blood clots, small bones.