Veterinary Control Number
NKV Tingkat 1
The highest category, awarded a “Very Good” rating.
Practical guides for your professional kitchen needs.
Get to know beef cuts — from tenderloin and ribeye to brisket and oxtail — and how to choose them around your menu for professional kitchens in Bali.
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Choose local, pecking, hybrid, or portioned duck around menu needs, preparation time, and portion consistency for professional kitchens in Bali.
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A brief guide to beef topside and the considerations that matter before using it in food-service menus.
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