Halal Grass Fed Scottish Beef Mince Meat 500 gr

Description

HOW TO STORE FRESH BEEF MINCE MEAT?

• Do not store fresh mince any longer than necessary. Refer to use-by dates for packaged mince and use well within that time.
• Freeze mince you don’t intend to use. Mince can be frozen for 2 to 3 months. Rather than freezing un-packaged mince in a roundish shape as bought from the butcher, lay it out flat to freeze. This allows the mince to both freeze and thaw evenly.
• Thaw frozen mince (or any meat) slowly in the fridge, away from any ready-to-eat food.
• Use extra care with frozen mince. Its greater exposed surface area of meat means it should be cooked as soon as possible after defrosting.
• Only thaw mince in the microwave if you’re cooking the mince immediately after.
• Never refreeze thawed mince (or any meat).

HEALTH BENEFITS OF GRASS FED SCOTTISH BEEF MINCE MEAT

• Provides a Large Source of L-Carnitine.
• Provides the “Master Antioxidant” Glutathione.
• High in Protein and Helps Improve Muscle Mass.
• Extremely Rich in Minerals.
• Helps Prevent Iron Deficiency Anemia.
• Contains Carnosine, a Potent Amino Acid.
• Full of Vitamins.

WHAT’S THE BEST RECIPE FOR BEEF MINCE MEAT?

SWEDISH MEATBALLS

Ingredients

• 2 tsp olive oil
• 12 beef meatballs
• 15g butter
• 1 tbsp plain flour
• ½ tsp allspice
• 200ml chicken stock
• 175ml single cream
• A squeeze of lemon juice
• A splash of Worcestershire sauce
• A pinch of salt and ground black pepper
• A small handful of chopped fresh dill
• Mashed potato and a dollop of lingonberry or cranberry sauce to serve

Preparation

• Heat 2 tsp olive oil in a heavy-based frying pan (with a lid) over a medium-high heat, then brown 12 meatballs all over. Remove with a slotted spoon and set aside.
• Turn down the heat to low-medium, add 15g butter to the pan and whisk until melted. Whisk in 1 tbsp plain flour and ½ tsp allspice, then cook until smelling toasty
• Gradually add 200ml chicken stock and 175ml single cream, whisking all the time, until smooth.
• Return the meatballs to the pan, cover and simmer gently for 10-12 minutes or until cooked through. Season with a squeeze of lemon juice,
• A splash of Worcestershire sauce and a pinch of salt and ground black pepper.
• Sprinkle with a small handful of chopped fresh dill and serve with mashed potato and a dollop of lingonberry or cranberry sauce.