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Mince especially made for that perfect burger. Higher in fat content (25% fat) than normal mince (5% fat) and made from 30 day hung dry aged prime cuts. It's equally delicious in a spag bol, as the fat gives it so much flavour!
The cows graze traditional pastures for as long as possible from early spring to late autumn. 100% grass-fed and hung on the bone for 30 days this mince is low in saturated fats, as well as having high levels of CLAs, Omega 3 + 6, vitamins E & B.
When you add that to the health and welfare benefits Luke provides for the animals, this is a sustainable way of producing meat, contributing to conservation and biodiversity.
Serves Suggestion: 350g makes two 6oz burgers
Produced in Somerset.
Keep in original packaging & refrigerate.
Minimum 4 days
If freezing, please do so on the day you receive this product.
Remove from packaging & rest at room temperature before cooking.