The Meat Guy 100% Ground Beef (250g)

The Meat Guy 100% Ground Beef (250g)
In stock
ITEM NUMBER
B113b
¥980 (txInc)
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Description

Everybody asked for this. Well, we listened to you all!

250g Ground Beef Made from the offcuts when we cut our rump steak, strip loin steak, and rib eye steak. (Frozen)

SKU B113b
CONTENTS 250.00g
UNIT PRICE ¥392 / per 100g
Place of origin Australia
RAW MATERIALS Beef
PACKAGING AND HANDLING Keep Frozen at -18 degrees C
Allergens contained in this product (7 specified raw materials)
Egg Milk Wheat Nut Buckwheat Shrimp Crab
- - - - - - -

Description

*This is not grass-fed beef.

This ground beef just might make the best hamburger you have ever tasted. Made from the off cuts when we cut our rump steak, strip loin steak and ribeye steak, we mix them with the whole outside round. You will have a 80/20 leanness (that's steak quality right there)


This is a fine grind which makes it perfect for hamburgers, burrito or any kind of recipe that calls for ground beef.

Serving Suggestion

This is pure beef mince. You can use it for everything you desire. Make your own burger patties, stuff all kinds of veggies with it and roast, use it as filling for tacos and burritos ... The possibilities are virtually endless.


 

Recipe

《Beef Recipe: Variety Hamburger》
<Ingredients>
Ground Beef, Onions, Panko, Egg, Milk, Milk, Mini Buns, Lettuce, Mustard Sauce, Salt, Pepper
Korean Taste (Kimchi) Ingredients: Kimchi, Tofu, Gochujang
Teriyaki (Shiso) Ingredients: Shiso, Teriyaki Sauce, Soy Sauce, Mirin, Sugar
Italian Taste (Cheese) Ingredients: Mozzarella Cheese, Dried Tomato, Basil, Olive Oil

<Directions>
Korean: Mix meat with kimchi, dab-dried tofu, gochujang. Add salt/pepper then sauté.
Teriyaki: Put shiso on burger meat. Make teriyaki sauce with soy sauce, mirin, and sugar then fry.
Italian: Mix meat with mozzarella cheese, dried tomato, chopped basil. Sauté it with olive oil.
Add mustard sauce on mini buns, then put lettuce on the bottom and each hamburger on the lettuce.

Thawing

The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪



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