A single protein complete, all locally sourced, containing, 80% meat, ( 20% ox tripe, 25% ox heart and tongue, 20% meaty ox chunks, 15% lung) 10% veal bone, 5% ox kidney or spleen 5% ox liver
We mince 80-10-10 minces on a 13mm plate to ensure a chunky texture
Typical analysis per 100g
212 cal/100g
Moisture 65.2%
Protein 17.9%
Fat 15.6%
Ash 0.5%
Fibre 0.1%