GROUND BEEF OR TRIMMING

It is a process of grinding fresh meat that contains a maximum of 30% fat.

To achieve a special ground meat, our composition is 95% meat protein and 5% fat, we can use cuts such as Shoulder clod, arm loin, Chuck and Top round.

To achieve an ordinary ground meat whose composition is 80% meat protein and 20% fat, they can be cut as Shin and Shank, additionally complemented by cutting the stripping process.

Regarding the useful life of ground meat, it ranges between 20 and 22 days and it is recommended to always maintain the cold chain of the product to verify its quality and safety.