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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 |
