Jack's Creek - Australian - Black Angus Ground Minced Sirloin. MB3+ Grain-Fed

Price: ฿900 per kg

What it is — and what it's famous for

Ground Minced Top Sirloin (Rump) ( 93/7 ) 93% Lean is famous for weeknight versatility — Bolognese, meatballs, tacos, chilli and homemade burgers all start with mince that browns well, carries seasoning and stays juicy when cooked through properly.

Flavour & texture

Clean, beefy and savoury, with a texture that crisps in a hot pan when cooked in batches rather than crowded. It holds together in patties and meatballs and absorbs tomato, spice and herb sauces beautifully.

How to cook

• Best methods: pan-fry, grill patties, or simmer in sauce.
• Brown in a hot pan in batches so the mince fries rather than steams, breaking it up as it colours. For burgers, form 150-200g patties gently, salt just before cooking and sear until cooked through.
• Temperature: Cook minced meat through to 71°C internal, including the centre of patties, meatballs and kofta. There is no medium-rare for mince.
• Rest & thaw: Rest burgers and meatballs 3-5 minutes. Thaw overnight in the fridge, use within 1-2 days of thawing, and keep the mince cold until it hits the pan.

Serving & pairs with

Allow 150-200g per burger or 125-150g per person in sauce. Excellent for Bolognese, meatballs, tacos, chilli, stuffed vegetables and lighter homemade burgers.

Product details

• Brand / origin: Jack's Creek, Australian
• Feed / grade: MB3+, MB3, Grain-Fed, Grain-fed
• Pack: 2pc x 500g (1Kg ±50g) ฿900 · 1pc x 1kg (±50g) ฿900