产品通过中国良好农业规范、国家地理产品、ISO 22000及HACCP四重认证，建立从养殖到加工的全流程食品安全管理体系，确保生产的盐池滩羊产品品质稳定、服务保障。

Freezing storage at -18°C

R1: "Essence" must be translated as essence. The essence is taken from the 5th to 13th ribs of sheep from salt marshes weighing under 19 kg, with the 3cm layer of fat removed to preserve the essential part Texture: Named after the French cutting method, it emphasizes refinement by selecting only the eight best middle ribs and making precise cuts Recommended methods: pan-seared, grilled, spiced with cumin