80% meat made up of 15% tongue, 15% heart, 20% neck trim, 20% lung, 10% chicken meat 10% chicken bone 5% ox liver 5% ox kidney, or ox spleen. We mince 80-10-10 minces on a 13mm plate to ensure a chunky texture Typical analysis per 100g 237.6 cal/100g Moisture 63.9% Protein 15.3% Fat 19.6% Ash 1.1% Fibre 0.1%
£4.65Suppliers
