Surf and Turf – Oily Fish, Ox (beef) and Duck
All locally source british produce
We mince 80-10-10 minces on a 13mm plate to ensure a chunky texture
30% Whole Oily Fish – Either Makerel, Sardines, Sprats or Salmon
15% Ox Lung, 15% Ox Heart
10% Ox Trim, 10% Ox Tongue
10% Duck Meat with Bone
5% Ox Liver, 5% Ox Spleen/Kidney
Typical Analysis per 100g
194.76 cal/100g
Moisture 64.9%
Protein 17.1%
Fat 14%
Ash 1.5%
Fibre 2.4%