The beef used for this mince has been fully matured before mincing it's packed full of flavour. So it's perfect for adding a little zest to traditional dishes like cottage pie, chilli or traditional spaghetti bolognese.
You'll find almost no fat when you brown this steak mince because it's 95% lean beef. So it's great if you're after a healthy option.
Delivered in a plain plastic catering bag.
Expect some natural discolouration of any mince that's been in contact with the air. And a bit of liquid to collect at the bottom of the bag.
Portion this out and freeze anything that you're not going to cook within a couple of days.
Like all red meat, once it's in contact with the air it will lose it's colour a bit. Because there's air in the bag the quicker you unpack and freeze it the redder it'll be.
Remember, you have to be especially careful with mince.
That's because, once minced, there's a larger surface in contact with the air. And air carries bacteria.
That's also why it's never a good idea to eat mince that hasn't been fully cooked.
Refrigerate, covered, for no longer than 2 days. Any mince left uncooked and at at room temperature for more than 2 hours should be binned.