LEAN BEEF BACON
Our mouthwatering lean beef rashers is dry cured for two weeks. It’s very versatile and makes a great addition to any meal.
All of the cattle we choose have been reared outdoors and fed on lush green grass year round. We then age them in our special maturation unit for a minimum of 28 days. Our expert butchers hand carve them, then shock freeze them to lock in all the goodness.
Unlike home freezing, shock freezing (fast freezing) forms tiny crystals that maintain the integrity of the beef. This allows us to lock in the flavour and texture of the beef while preserving it naturally and preventing bacteria.
For safety and quality, place your frozen products into the freezer immediately