Turkey neck

Turkey neck is a by-product of the first category with excellent nutritional properties. Used both as a standalone product and in the meat processing industry. The benefits of the product are conditioned by its minimum calorie content, high content of B vitamins and minerals. Thus, one serving of turkey necks can partially satisfy the body’s need for zinc, copper, selenium, magnesium, manganese and calcium. 100 g of the product contain 135 kcal.

– proteins 16.48 g;

– fat 9.82 g.

Turkey neck is tender and nutritious meat on the bone, with a minimum cholesterol content.

Organoleptical properties of the product supplied:

  • fresh smell;
  • pale pink meat;
  • no blood clots.