Sacral part of beef thigh frozen, Kyiv region.

Agro-trading house produces chilled beef meat (cows, bulls, heifers), frozen boneless in vacuum packaging and offal, vertical deboning is carried out at the enterprise, the temperature in the workshops is maintained up to +4 C, all products after deboning and sinewing are vacuumed and pass through a metal detector, heat shrink and undergoshock freezing -38С, which makes it possible to preserve the structure of the meat.

The sacral part of the beef thigh (femoral cut) is the part of the rear leg of the carcass, which is characterized by a low content offat and a fairly dense structure. It is versatile in cooking, but requires the right approach to cooking due to its low fat content.