Angus Beef Mince, Premium, 500g, price/pack, frozen

Angus Beef Mince, Premium, 500g, price/pack, frozen

Sale price $19.00 SGD Regular price $23.50 SGD

Pure beef mince from Black Angus Beef cattle. It has 9% fat content.

Our beef is aged on the bone, you will notice that a lot less moisture comes out of the beef mince when you cook it. Our Premium Beef Mince is predominantly from the shin, blade, chuck and brisket.

How to Cook

Browning mince is essential to bring out the flavour and colour. To ensure it doesn’t stew, cook in batches. Add a dash of oil to a hot pan before adding mince. Stir to ensure the mince browns evenly and does not stick to the pan. If it begins to stew and water gathers at the bottom of the pan, the mince will taste like it has been boiled. Take the mince from the heat and strain away the liquid. Reheat the pan with a further dash of oil and return the drained mince to the pan to begin the browning process again. Your final dish will have more flavour and colour.    

Our Beef is Halal Certified, Grass Fed, Free of Antibiotics/Hormones, Free Ranging Outside, Farmed Ethnically & Sustainably (non GMO) & vacuum packed and Airfreighted from New Zealand to ensure the product arrives in optimum condition. 

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This has been frozen, however we can assure you the taste and quality is the same, just in frozen state. 

Item is frozen at -20 degrees celsius, before the ‘best before/freeze by date’ (expiry date) on the label i.e. means it can be kept in fridge (chiller) till that date.

Note - due to New Zealand export regulation’s the labelling can’t be amended to a more useful description.

Note - Frozen Beef generally has a 12 month validity in the freezer. 

 

From one of the world's cleanest and purest environments, our Black Angus Beef cattle are reared on the fresh, pure, clean and green pastures of New Zealand. Sourced from our farms in the furthest Southern province of the South Island aptly named Southland.

Angus genetics are renowned for producing cattle with excellent marbling and growth rates. Marbling adds flavour, makes cooking easier, and high growth rates produce beef that is very tender. 

Breeds of cattle from European, tropical climate and dairy breed genetics are excluded from Black Angus.


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