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.
Submitted for at least 30 days, at a temperature between 0ºc and 2ºc and humidity between 80% and 85%.
0ºC to 2ºC
|Part of the animal||