GYU
Rump steak, raw
INGREDIENTS
100% beef
PREPARATION
Refrigerated cabinet
Refrigerate the frozen steak at 0 to 4°C for 2 hours.
Cut the steak into thin slices of 5 to 10mm.
Once defrosted, blowtorch the steak to grill the outer parts.
.
Refrigerate the frozen steak at 0 to 4°C for 2 hours.
Cut the steak into thin slices of 5 to 10mm.
Once defrosted, blowtorch the steak to grill the outer parts.
.
Manufacture
France
France
Origin
Beef: EU
100% muscle
Beef: EU
100% muscle
Halal
Non-halal product
Non-halal product
Frozen
Store at -18°C – Store between 0 and 4°C once defrosted
Store at -18°C – Store between 0 and 4°C once defrosted
CONDITIONNEMENT
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| Target market | Weight/unit | No. of pieces/SKU | Net SKU weight | No. of SKUs/box | No. of SKUs/pallet | |
|---|---|---|---|---|---|---|
| 130019 | Food Service | 100-120 g | Variable | 2 kg | – | 155 |