HIGH QUALITY IN ALL PRODUCTS
SHORT LOIN 0X1 WITH BONE
This part comes from the short loin area includes that 13th rib and the sirloin is removed by a straight cut at right angles to its former hip cartilage, exposing the gluteus mediums length. The skirt excluded by a straight cut ventral to the longissimus dorsi at the end of the rib, but not more than 7.5cm (3.0 inches) to a point at the end adjacent to the ventral sirloin longissimus dorsi, but not exceeding 5.0cm (2.0 inches) the fat cover on the outer side is 1⁄4" to 1⁄2", steak keeps the head mirror and steak cut.
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).