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Garrón – Shank – 冷冻去骨牛后腱

Garrón – Shank – 冷冻去骨牛后腱

Primary packing/Embalaje primario:
Individually wrapped pack (IWP).
Polyethylene bag.1 piece per-bag. / Embalaje
de polietileno. 1 pieza en bolsa individual.

Secondary packing/Embalaje secundario:
Autoformable box with polyethylene sheet. Sale
to weight / Caja autoformable con lámina de
polietileno. Venta al peso.

Available Options
Category:

Description

Beef Shank Near Me

Because Beef shank near me meat is quite Thin, it makes good low-fat ground beef. It is used in stews and soups and dishes such as beef flavoring .

As a cheaper cut of meat, shank meat cut is found in cultural recipes across the world. In Asia, it has long been a famous cut.

A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone below the knee and shoulder.beef shanks are often braised whole; veal shanks are typically cross-cut.

Some dishes made using shank include: Bulalo, a Filipino beef shank stew.

Beef Shank (Bulalo) | 500g                                                                             Shank Cross-Cut

Beef Shank for Sale

It is located in the tibial region and consists of the extensor and flexor muscles of the leg distal end. Stifle and tarsal-tibial joints are disjointed.

muscles are cut off from their bone attachments and bones removed. Excess tendons and connective tissue are properly trimmed

Nutrition Facts
Beef shank

Amount Per 

Calories 201
% Daily Value*
Total Fat 6 g9%
Saturated fat 2.3 g11%
Cholesterol 78 mg26%
Sodium 64 mg2%
Potassium 447 mg12%
Total Carbohydrate 0 g0%
Dietary fiber 0 g0%
Protein 34 g68%
Vitamin C0%Calcium3%
Iron21%Vitamin B620%
Cobalamin63%Magnesium7%

Garrón – Shank – 冷冻去骨牛后腱

Español: Corte ubicado en la región de la pierna. Está integrado por los músculos extensores y flexores de la pierna y el pie. se descoyuntan las articulaciones femoro tibial y tarsotibial. Se procede luego a la desinsersión de los músculos y a la extracción de la base ósea. Finalmente, se recortan los tendones y el excedente de tejido conectivo.

 

中文:位于胫骨区,由小腿远端的伸肌和屈肌组成。 膝关节和跗胫关节脱节。 肌肉从它们的骨骼附着处被切断,骨骼被移除。 适当修剪多余的肌腱和结缔组织。

 

因为小腿肉很瘦,所以它是很好的低脂碎牛肉。它用于炖菜和汤以及牛肉布吉尼翁等菜肴。作为一种更便宜的肉块,小腿肉块在全球的文化食谱中都有发现。在亚洲,它一直很受欢迎。肉小腿或胫骨是动物胫骨周围的肉部分,即膝盖和肩部下方的腿骨。羊腿通常是整只炖的;小牛肉小腿通常是横切的。一些使用小腿制作的菜肴包括: Bulalo,一种菲律宾炖牛肉小腿。

营养成分
牛腱

每笔金额
3 盎司(85 克)
100克
1 块,煮熟,不包括垃圾(来自 1 磅生肉和垃圾)(170 克)
100克

 

卡路里 201
每日价值百分比*
总脂肪 6 g 9%
饱和脂肪 2.3 克 11%
胆固醇 78 毫克 26%
钠 64 毫克 2%
钾 447 毫克 12%
总碳水化合物 0 g 0%
膳食纤维 0 g 0%
蛋白质 34 克 68%
维生素 C 0% 钙 3%
铁 21% 维生素 B6 20%
钴胺素 63% 镁 7%

Beef Shank Boneless

 

 

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