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Fresh meats

Beef bone pieces

Fresh yearling beef bone, cut across and packaged. Pieces:
Foreleg: humerus, ulna, radius, carpus and metacarpus;
Rear leg: tibia, calcaneus, tarsus and metatarsus.

METHOD
COOKING

Average values of nutritional information per 100g
Energy (kcal) 0
Energy (kJ) 0
Fats (g): of which 0
Saturated (g) 0
Monounsaturated (g) 0
Polyunsaturated (g) 0
Carbohydrates (g): of which 0
Sugars (g) 0
Fibre (g) 0
Proteins (g) 0
Salt (g) 0