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. the plant cells compact during this process, which allows you to get more product in less space, but it takes a little longer to rehydrate. both methods maintain most of the plants nutritive value, and the finished products have more nutrients than their canned counterparts. simply veggies, simply...
there are different regional, national and international names for cuts. striploin or sirloin is the longissimus dorsi muscle and is also a support muscle. it is very consistent in size along the whole muscle and is popular with chefs because it is easy for portion control. rump is the hip of the animal...
*cooking times and temperatures may vary substantially. internal temperature should be at least °f. we strive to produce a fully "boneless" product. as with all fish, however, occasional bones may still be present. food safety keep frozen until ready to use. ingredients & nutrition information featured...