It includes parts from Chuck, Dewlap, Breast, Plate, Tranche, Egg, Contraround, Round, Sacrum, Entrecote, Contre-filet, and Shank. In each vacuumed packages, there is 1 set (11-15 kg) with the product being fresh. Storage Conditions: For vacuumed packages: 0°C – +4°C, storage duration: 10-15 days; 12 months at -18°C.