Specially Slaughtered Beef Is Selected Meat (Usually Young Bulls Aged 1.5 To 2 Years), Which Undergoes An Individual Cycle Of Preparation And Slaughter. The Color Of The Meat Varies From Bright Red To Cherry. The Fat Is Dense, Dry, Creamy White. Texture: The Muscle Fibers Are Elastic, When Pressed The Meat Quickly Restores Its Shape. Entrecote And Ribeye: Back. Tenderloin (Fillet): The Most Tender Meat Without Fat. Brisket And Ribs. Replacement Of Goods Up To 30 Calendar Days Before The Expiration Date, Replacement Of Goods With Positive Results Of Laboratory Tests. St Rk 1759-2008, Specially Slaughtered Beef Is Selected Meat (Usually Young Bulls Aged 1.5 To 2 Years), Which Undergoes An Individual Cycle Of Preparation And Slaughter. The Color Of The Meat Varies From Bright Red To Cherry. The Fat Is Dense, Dry, Creamy White. Texture: The Muscle Fibers Are Elastic, When Pressed The Meat Quickly Restores Its Shape. Entrecote And Ribeye: Back. Tenderloin (Fillet): The Most Tender Meat Without Fat. Brisket And Ribs. Replacement Of Goods Up To 30 Calendar Days Before The Expiration Date, Replacement Of Goods With Positive Results Of Laboratory Tests. St Rk 1759-2008
We takes all possible care for accurate & authentic tender information, however Users are requested to refer Original source of Tender Notice / Tender Document published by Tender Issuing Agency before taking any call regarding this tender.
