Zafè ki bezwen atansyon nan itilizasyon tranch mouton

Meat food must be frozen and hardened moderately, generally above “-6 ℃”, and should not be over-frozen. If the meat is too hard, it should be thawed first, and the meat should not contain bones, so as not to damage the blade; and press it with a meat press. Adjust the thickness knob to set the desired thickness.