Salty Beef Patty
The Salty beef patty was handmade and has been dry aged with salt flower for 4 weeks, with a total control of oxygen and moisture. Beef aging result is a more tender beef with a greater concentration of beef flavour and taste.
Defrosting tips: Put the meat in the fridge 24 hours before cooking or put the meat with its vacuum pack 10 minutes in a bowl of cold water.
Cooking tips: No need to add salt. Ideal for burgers.
Pan fried the meat at a high temperature and add pepper at the end.
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