Thinly Sliced Meat In the Central Processing Unit, fine cut standard parts are mechanically sliced, the meat is packaged in vials in a protective atmosphere weight and labeled with a fixed or variable production cadence of 80 vials per minute. Storage: 0ºC – 4ºC. Striploin Steak 0 out of 5 Tenderloin Steak 0 out of 5 Cap of Rump 0 out of 5 Loins 0 out of 5 Rump Steak 0 out of 5 Beef Medallion 0 out of 5 Topside Steak 0 out of 5 “Francesinha” Steak 0 out of 5 Knuckle Steak 0 out of 5 Chuck Steak 0 out of 5 Fore Rib Steak 0 out of 5 Blade Steak 0 out of 5 More ...
