HIGH QUALITY IN ALL PRODUCTS
HIND SHANK WITH BONE
The Shank rear hindquarter is obtained. Shank bone with meat included must be separated from the leg by cutting through the knee joint, following the natural seam between Shank and heel. It must exclude every bone in Shank back and Achilles tendon.
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).