RIB FINGER INTERNATIONAL MEAT 01
Formed by the intercostal muscles, this cut is taken from between the rear ribs. Due to its proximity to the bones, the meat is juicy and full of flavor, with approximately 20-25 grams of fat per 100 grams
Formed by the intercostal muscles, this cut is taken from between the rear ribs. Due to its proximity to the bones, the meat is juicy and full of flavor, with approximately 20-25 grams of fat per 100 grams
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