EST

Toode

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            [post_content] => Liha on pärit valitud Eestimaa farmidest, mida teame ja usaldame.
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            [post_content] => Taisest veise tagaosalihasest on Rakvere lihameistrite poolt lõigatud ja vasardatud mugavad kulinaarias hinnatud pooltooted

Tänu  vasardamisele on klopsi pehmus ja mahlasus tagatud, liharoog valmib kiirelt ja maitseb hästi. Etiketile on lisatud retsept. Liha on pärit valitud Eestimaa farmidest, mida teame ja usaldame.
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            [post_title] => Veisekaelaliha
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            [post_title] => Veise maks
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            [post_content] => Lihaveise tagaosa sisetükk on parim guljašiks või böfstrooganoviks. Sobib ka woki- ja pajarooga, lõikudena praadimiseks ning grillimiseks, samuti ideaalne ahjupraeks.
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            [post_title] => Veisepraad kondita
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Veiseklops

Veise tagaosa

Taisest veise tagaosalihasest on Rakvere lihameistrite poolt lõigatud ja vasardatud mugavad kulinaarias hinnatud pooltooted

Tänu  vasardamisele on klopsi pehmus ja mahlasus tagatud, liharoog valmib kiirelt ja maitseb hästi. Etiketile on lisatud retsept. Liha on pärit valitud Eestimaa farmidest, mida teame ja usaldame.

Koostisosad

veisetagaosalihased (100%).

Keskmised toiteväärtused 100 g toote kohta
Energiasisaldus 547 kJ / 130 kcal
Rasvu 5 g
Sh küllastunud rasvhappeid 1,7 g
Süsivesikuid 0,3 g
Sh suhkruid 0 g
Valke 21 g
Soola 0,13 g

Valmistamine

Veiseliha valmistamisel kasutatakse 3 küpsusastet:
Küps (well-done) – liha sisetemperatuur vähemalt +71 °C
Poolküps (medium) – liha sisetemperatuur +60…+65 °C
Pooltoores (medium rare) – liha sisetemperatuur +50…+57 °C

Säilitamine

0…+4 ºC.

Ean Koodid
  • 400 g: 4740003014128