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Signature Farms Veal 80% Lean 20% Fat Ground - 16 OZ
Veal, Fresh, Ground, 80% Lean/20% Fat
Milk fed. All natural (No artificial ingredients - minimally processed). 80% lean/20% fat. Group raised, never tethered. No added growth hormones (There are no hormones approved for use in veal by Federal Regulations). Quality guaranteed. USDA choice. U.S. inspected and passed by Department of Agriculture. www.betterlivingbrandsLLC. EZ peel corner. Product of USA.
Ingredients
|
Serving Size: 4ONZ Servings Per Container: 4 |
||
| Calories | Amount Per Serving
290 |
% Daily Value |
|---|---|---|
| Calories from Fat | Amount Per serving (-) | |
| Total Fat | Amount Per serving 23g | 29% |
| Saturated Fat | Amount Per serving 9g | 45% |
| Trans Fat | Amount Per serving 0g | |
| Polyunsaturated Fat | Amount Per serving (-) | |
| Monounsaturated Fat | Amount Per serving (-) | |
| Cholesterol | Amount Per serving 80mg | 27% |
| Sodium | Amount Per serving 75mg | 3% |
| Potassium | Amount Per serving 0mg | 4% |
| Total Carbohydrate | Amount Per serving 0g | 0% |
| Dietary Fiber | Amount Per serving 0g | 0% |
| Total Sugars | Amount Per serving 0g | |
| Added Sugars | Amount Per serving 0g | |
| Protein | Amount Per serving 19g | 0% |
| Calcium | 0% | |
| Iron | 6% | |
Veal.
Directions
Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Cook thoroughly. For food safety, cook thoroughly to a minimum internal temperature of 160 degrees F as measured by a food thermometer. Perishable. Keep refrigerated.
Disclaimer
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