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CORPORATE OFFICES 9990 Princeton Glendale Road Cincinnati, OH 45246 Phone 8005431604/5138748741 Fax 5138747180 PRODUCT ANALYSIS FORM FOR CN PRODUCTS PRODUCT FORMULATION STATEMENT FOR MEAT/MEAT ALTERNATE
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How to fill out fully cooked beef crumbles:

01
Start by heating a skillet or frying pan over medium heat.
02
Add a small amount of oil or cooking spray to the pan to prevent sticking.
03
Pour the desired amount of fully cooked beef crumbles into the pan.
04
Use a spatula or spoon to break up any clumps and spread the crumbles evenly in the pan.
05
Cook the beef crumbles for 5-7 minutes, or until they are heated through and slightly browned.
06
Stir occasionally to ensure even cooking.
07
Once the beef crumbles are fully cooked, remove them from the heat and let them cool slightly before using them in your desired recipe.

Who needs fully cooked beef crumbles:

01
Individuals who are looking for a convenient and quick protein source for their meals.
02
People who want to add a savory and meaty flavor to their dishes without having to cook raw meat.
03
Busy households or individuals who are short on time and need a ready-to-use ingredient for their recipes.
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Those who are following a specific diet or lifestyle, such as a low-carb or high-protein diet, and need a versatile ingredient to incorporate into their meals.
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Cooks who want to experiment with different flavors and textures in their dishes without having to spend too much time in the kitchen.
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Fully cooked beef crumbles are cooked ground beef that has been crumbled into small pieces.
Food manufacturers or distributors who produce or sell fully cooked beef crumbles are required to file.
Fully cooked beef crumbles should be reported with the necessary details such as batch number, production date, and packaging information.
The purpose of fully cooked beef crumbles is to provide a convenient and ready-to-eat option for consumers.
The necessary information to be reported on fully cooked beef crumbles includes ingredients, nutritional facts, and storage instructions.
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