Swine meat cuts

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close contact info your name* your position* business name* address* country* province/state* email* phone/fax* order info business type* retailer processor wholesale & exports desired cuts* loins/backsribsshouldershams bellysundriesoffalfats and skins weight measurement* we use kg we use lb weekly volume...

https://www.conestogameats.com/north-america

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it's common to use skirt steak or flank steak for most carne asada recipes. you can use more expensive cuts of steak such as ribeye for tenderness, but there is no need to do so unless you need to use up your freezer meat. as mentioned, skirt and flank steaks can often turn out more tough/chewy than

(you may need to add a pinch or two of salt if using tamari soy, as it tends to have less sodium than regular soy sauce.) you'll want fresh limes for freshly squeezed lime juice. lime juice provides the citrus acid that will help in tenderizing the meat while adding flavor. avoid bottled lime juice....

https://honestcooking.com/juicy-carne-asada-grill/