- Features
- Comments
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It is the softest part in the tail of the tenderloin, which is located on the back of the veal, and is processed by dividing it into small slices. It is obtained from the softest and most fatless area of the calf. It is delicious and valuable meat.
It is sent in plates conforming to the Turkish Food Codex.
Storage conditions: You can store 5 days in the refrigerator up to +4 degrees, 3 months at -18 degrees.
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Features
It is the softest part in the tail of the tenderloin, which is located on the back of the veal, and is processed by dividing it into small slices. It is obtained from the softest and most fatless area of the calf. It is delicious and valuable meat.
It is sent in plates conforming to the Turkish Food Codex.
Storage conditions: You can store 5 days in the refrigerator up to +4 degrees, 3 months at -18 degrees.
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