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 |