Namet Heat Treated Smoked Rib Meat,salt and spices are added to the specially selected beef breast meat, whose nerves and excess fat are cleaned, and kept in brine for 7 days. It is then put into the smoking oven and cooked. The cooled and rested product is vacuum-packaged in shrink bags and offered for sale as a block. You can use this product in your breakfasts, snacks, sandwiches, toasts and appetizers.
While production is carried out by heat treatment, it is used in special ovens at low temperatures to ensure maturation of the product. A periodic rise in temperature ensures that the product matures and becomes ready for sale in a short period of time.
Namet, IFS V6, BRC V6, ISO 9001 It carries out its production in accordance with :2008, ISO 22000:2005, PAS 220:2008 and TSE standards.
Remember that food products should not be exposed to direct sunlight. may cause loss of properties and deterioration. Therefore, all products should be stored in a clean and low-light environment. Unopened products can maintain their freshness throughout their shelf life. You can keep unpackaged products in the refrigerator for 3 days. If it is not consumed within 3 days, it can be stored by freezing, preventing it from getting air.
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