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EXPORT RIB WITH BONE 109
This part is made of a rib eye, unless the fat cover must be excluded. Furthermore, the short ribs are also excluded by a straight cut ventral to REA in the adjacent back end, but no more than 5 cm (2 inches) to a point adjacent to the ventral blade to longissimus dorsi end, but not more than 7.5 cm (3 inches)
RECOMMENDATIONS FOR PRODUCT USE
Once the package is opened, keep refrigereted at a temperature of 0-4º C. Consumption of the product after opening 2 to 3 days. Instructions: Cooked before consumption, approximately 10 to 12 minutes or until the internal temperature of the meat reaches 60-65ºC (141-146º F).