HIGH QUALITY IN ALL PRODUCTS
RIBEYE CAP BONELESS
This part consists of the spinalis dorsi muscle / multifidus dorsi rib eye roll. Complexus the longissimus muscle and are drawn by cutting along natural grain.
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).