Made from 30 day hung dry aged cuts (neck, skirt, brisket & trim), containing 5% fat. Ideal for spaghetti bolognese, meatballs or homemade burgers. The cows graze traditional pastures for as long as possible from early spring to late autumn. 100% grass-fed and hung on the bone for 30 days this Mince is low in saturated fats, as well as having high levels of CLAs, Omega 3 + 6, vitamins E & B. When you add that to the health and welfare benefits Luke provides for the animals, this is a sustainable way of producing meat, contributing to conservation and biodiversity.
This mince comes from Luke's Organic herd of slow maturing native breed North and South Devon cows.
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 3 days
Remove from packaging & rest at room temperature before cooking.
It all began in 2004 when our farmers Somerset locals Jim Twine & Luke Hasell took over their family farms in