HIGH QUALITY IN ALL PRODUCTS
FORE SHANK WITH BONE
The shank of the hand is obtained from the forequarter, after its separation from the palette of square cut and chest. The hind shank's hand is reached by a straight cut that exposes the surface of the cross section of the humerus bone.
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).