For our beef variety, we only use muscle meat that does not contain any additional fat edges. The raw material is mixed before production and then filled raw into the bag. The bag is then cooked in the steamer. In this case, just like in beef soup, fat eyes are formed which settle on the edge when the meat gets cold. However, this is due to the generally high fat content in beef and is not added specifically for the higher volume. For this reason, the beef variety also has a higher kilocalorie content per 100g than other varieties. The veal variety is basically a little leaner and is mixed with turkey, which is naturally very low in fat, before steam cooking. Therefore, such deposits are not visible here.
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