This burger balances 70 percent protein and 30 percent fat, the result of flaps, brisket, neck, and arm that have been matured and then minced.
The result is a hamburger that is soft, juicy, and rich in flavor.
Hamburger matured
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Additional information
| Preparation | Submitted for at least 30 days, at a temperature between 0ºc and 2ºc and humidity between 80% and 85%. |
|---|---|
| Packaging | Vacuum-packed |
| Refrigeration Conservation | 0ºC to 2ºC |
| Freezing Conservation | -18ºC |
| Part of the animal | Hindquarter |