Veal

OSSO BUCCO HAM: 3631

Points requiring Specification.

• Fore shin and or Hind shank

Thickness of slices & diameter of slices.

Whole Primal and Portion Quality Requirements

Primal's and Portions to be derived from AUS-MEAT Category: * V *

Preparation to customers requirements:

Portions: Derived from Forequarter and Hindquarter shin cut transversely into equal 75mm thick portions. Bone dust to be removed and tapered bone ends to be discarded.

Packaging to customers requirements:
MW/VAC-LP.
Bone guard to be applied to vacuum pack bone in cuts.

Packaging, Labeling and Food Safety

Inner Packaging: MW/VAC - LP. (blown bags will not be accepted)
Number of pieces per vacuum bag as per order.

Outer Packaging
Packaged Product to be packed in approved clean food grade cartons or approved clean designated plastic tubs lined with a sheet of plastic.
Cartons/tubs identified with the supplier's name and address.
Finished gross weight not to exceed 16Kg.

Condition: Fresh or Frozen as ordered

Labeling Requirements

Company Details
Date of Packaging
Use by Date
Net Weight
Product Description
Code identification (Eurest)
Portion size / number of pieces

Food Safety

Delivery Temp:
Maximum 5°C chilled
Maximum -15°C frozen
High Risk Product: High

Sensitive Customer: (as per order details)