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then wrapped in our own thin cut
so make the most of it while it lasts
scored and tied
Dry aged for enhanced flavour and tenderness
Use them to enrich your gravy by putting them in the tin towards the end of roasting your Sunday joint
Old Cow - Beef mince Weight:1kg then wrapped in our ownGrass fed over a long life to develop deep, rich flavour and creamy veins of fat Dry aged for 8 weeks Rich and delicious The age of the meat at slaughter, and the subsequent eight week hanging process, really does make this mince special.
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