beef cold cuts France

...Dried beef is made from cuts located in the thigh of the beef. Depending on the manufacturing methods and the ingredients used, it can be called bresaola, viande de grison, or cecina. Here, this dried beef is Aubrac dried beef, an emblematic breed from Aveyron. Powerful and refined, it offers an alternative to artisanal charcuterie made from pigs. 100% pure beef, this Aubrac dried beef is like...

... stockinette on like a sock around the suspended carcass, cuts the knit to the desired length, ties a knot at the bottom, and secures it at the top of the carcass. Users: slaughterhouses, cold storage warehouses, cutting workshops, meat exporters, butcher shops, supermarkets, hunting associations, farms, distributors, food markets, restaurants. Features: - Improved hygiene of carcasses - Reduces weight loss (in water) of meats by an average of 3.16% (over eight days) compared to bare meats - Slows down the...