Beef mince 10% fat

This mince strikes a good balance between leanness and flavour.

And that makes it the best of both worlds.

It's lean but not too lean. And that little bit of extra fat contributes to the flavour and juiciness of the meat when it's cooked – long, low and slow.

It adapts well to different recipes. And carries the flavours of seasonings, herbs and sauces with ease.

Flavour-wise, it's made from Chuck and Shin – two of the most flavoursome cuts there are (Remember tough cuts tend to be flavoursome, while tender cuts are less so).

And the best bit of all, it delivers a good beefy taste without being too fatty. But it does need a longish slow cook. Maybe 2-3 hours, at least.