Rib Cap Mince 500g

7,99

We dry age our ribs for a minimum of 28 days in our Himalayan salt chamber. Our dry age trim is of fattier content at least 80/20 and darker in colour with a more intense flavour. Perfect for burgers and ragus. We mince and freeze on the day to insure the product is as fresh as possible.

500G.

 

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