Natural Beef Middles

PRESENTATION

Hank

Cubes of 25 to 30 hanks
Barrels of 150 to 200 hanks.

Pieces

Hank x 100 pieces
Cubes of 500 pieces
Barrel of 5000 pieces.

CA: Cut and tied without loop
CAB: Cut and tied with loop
CABM: Cut and tied with machine-made loop.

CONSERVATION:

Salted/In brine

CALIBERS

40/45, 45/50, 50/55, 55/60, 60/65, 65+ mm Ø

QUALITIES

A Quality, AB Quality

Recommendations for use

Salted hanks or hanks in brine:

Place the hanks into a container with cold drinking water between 2 and 4 hours.
Let drain.
Place the hanks into a container with warm drinking water between 10 and 20 minutes.
Recommended temperature of warm drinking water should be between 30-35º.
Let drain.