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Flanks

Stækka

Taken from the carcass middle (LM1.1.1) Flanks are cut from the loin, usually at 12 cm from the midline.

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Energy distribution:
Protein 16%
Fat 83%
Unit Content ▼ ▲
Protein g 14.5 9.4 22.3
Carbohydrates g 0
Fat g 34.5 25.6 57.9
-of which saturated fatty acid g 16.8
Sodium mg 0.07
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