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%