Meat Veal Knuckle Ossobuco Meat Specialties (by weight) 1 kg

The foreleg was separated from the foreleg pedicle. The hind leg was cut off at the knee joint and further along the tibia to the calcaneal tubercle. The joint bones were cut evenly, and the hock joint should be cut off the hind leg. Elements were cut into approximately 3 cm slices.

Product parameters br Meat type Veal
Type of element Gicz
Bone with bone
Country of origin/Made in Poland
Gross unit weight 0.4 kg
Storage temperature min. - max. 0 - 4 °C
CN code 0201 20 90
Ingredients veal
Variable Product Yes
Estimated weight 0.35 - 0.45 kg

Allergens
Nuts No
Fish and products No
Celery and products No
Shellfish and products No brSoybeans and products No
Cereals containing gluten No
Sulphur dioxide and sulphites No
Mustard seeds and products thereof No
Eggs and products thereof No
Lupins and products thereof No
Molluscs and products thereof No
Milk and products thereof (including lactose) No
Sesame seeds and products made from them No

storage
Storage in the refrigerator

Nutritional value /
Serving size 100 g
Based conversion unit g/100 g