Boneless Corned Beef Roast
TRADITIONAL RECIPE – CURED BEEF
Available size: 1.0 kg random weight vacuum pack
Beef cured with water, salt, sodium erythorbate, sodium nitrite, sodium bicarbonate.
Safe Handling Instructions
Follow cooking instructions printed on bag. Meat must be cooked to internal temperature of 71ºC (160ºF). Leftovers must be stored refrigerated at 4ºC or colder. Consume leftover product within 5-7 days.
Salt Meat Cured Pork Fat Backs 0.5kg
Salt Meat Cured Pork Riblets 1.0kg
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