Silver Fern - New Zealand - Reserve Ground Minced Sirloin. MB2+ Grass-Fed

Price: ฿630 per kg

What it is — and what it's famous for

Minced sirloin is famous as the premium end of mince — the grind home cooks choose when the dish is mostly beef and there is nowhere to hide. This is Silver Fern Reserve, New Zealand ground minced sirloin in Bangkok at ฿630/kg, to cook at home.

Flavour & texture

Fine-textured and cleanly beefy, with MB2+ marbling in the original sirloin giving the grind a tenderness everyday mince lacks.

How to cook

• Best methods: pan-fry, grill, or simmer gently in sauce.
• Form burgers loosely and salt at the last minute; sear 3-4 minutes per side. For sauces and meatballs, brown over high heat in batches, then finish gently — sirloin mince rewards browning first and a shorter, kinder simmer afterwards.
• Temperature: Cook minced beef through to 71°C internal, including the centre of meatballs and patties.
• Rest & thaw: Rest patties and meatballs 3-5 minutes. Thaw overnight in the fridge, use within 1-2 days, and avoid overworking the cold mince when shaping.

Serving & pairs with

Allow 150-200g per burger or 125-150g per person in sauce. Superb in premium burgers, Italian meatballs, stuffed peppers and ragu — Reserve-grade sirloin mince for cooks who taste the difference.

Product details

• Brand / origin: Silver Fern Reserve, New Zealand
• Feed / grade: Grass-fed, MB2+
• Pack: 2pc x 500g (1kg) ฿630 · 1pc x 1kg ฿630