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Trimming beef – 95/5
Trimming 95/5 refers to muscle tissue. The connective and adipose tissue to the weight of the meat may be not more than 5%;
– Not allowed to have blood clots, fibrous connective tissue, bones, cartilage, pollution;
– Trimming 95/5 obtained from all parts of the carcass, namely pelvic femoral shoulder, spinal rib, neck and chest.