Grass-Fed Beef Mince (approx 480g)

Roughly 85/15, 85% lean to 15% fat. Grass-fed naturally has less fat than grain-finished, and the fat that's there is more nutrient-dense (higher in CLA, omega-3 and beta-carotene). The fat content shifts slightly between cuts and seasons; we don't add or remove fat in processing its just as it was on the cow.

Anything you'd normally cook with beef mince, bolognese, chilli, lasagne, burgers, meatballs, cottage pie, San choy bow. The flavour is deeper and the texture firmer than supermarket mince, so it browns beautifully and holds shape better in patties. There's a Sunday Bolognese recipe on our Recipes blog that's been tested with this exact mince.

Yes, same Southern Highlands cattle as our steaks, just from cuts that suit mincing (chuck, neck, shin and trim). 100% grass-fed AND grass-finished. No filler, no preservatives, no extenders. Just beef.

At -18°C, ProCryo blast-frozen vacuum-sealed mince keeps at least 12 months. The vacuum seal stops freezer burn. Thaw in the fridge overnight, or use chunks from frozen straight in a slow-cook recipe.

Because it's actually beef, not beef plus oxygen. Supermarket mince is often packed with carbon monoxide or oxygen-permeable film to keep it bright pink, that's a colour stabiliser, not a freshness signal. Our mince is the natural deeper red of properly aged grass-fed beef. The colour is honest.