The same beef mince from happy, healthy cows with just 5% fat (so a good one for the kids or guilt-free burgers). It makes marvellous meatballs, cottage pies and burgers.
This mince comes in a pack that weighs approximately 500g, enough to feed 2-4 people.
Our slow-matured, non-organic beef comes from two amazing British farmers - the sort you fall in love with at farmer’s markets and buy their food because of their high-welfare and eco-concerns.
David Powell, 78, keeps an award-winning herd of native Herefords in Much Marcle, Herefordshire. These grass-fed cows spend much time nibbling in the shade of his organic orchard. His oldest, Pru, is a 22-year-old calving cow - she has had 17 calves! She's a sign of healthy herd and high animal welfare as most calving cows don't last beyond 16.
Philip Mann farms in an Environmentally Sensitive Area in Gloucestershire. He took us and his sheepdog out in his Land Rover, where we went up and down across the ridge and furrow landscape of his family farm, where he works with his son. His traditional, hardy Aberdeen Angus and Herefords feed mainly on the farm’s rich with meadow grasses, white clover and cocksfoot.
Beef (100%)
Maximum 5% fat
Beef mince should always be cooked until the juices run clear. If making a dish such as chilli con carne or spaghetti bolognese, it's best to fry the mince in a pan for a few minutes, to seal and caramelise the meat. Then it can be added to your recipe.
Beef should be kept at a very cool temperature, wrapped and kept away from other foods.
Beef can be frozen, but should be thoroughly defrosted before cooking.