You open the pack and the first thing you notice is the color — deep red, clean, no grey patches, no excess water pooling at the bottom. This is mince that was ground fresh from whole cuts, not scraped from leftovers.
10% fat means it holds together in the pan without falling apart, browns evenly, and gives you just enough juice to carry flavor without drowning your dish in grease. It doesn’t shrink to half its size like the mince you get from most places. What goes in the pan is close to what ends up on the plate.
Whether you’re making kofta, stuffed peppers (mahshi), bolognese, sambousek filling, or just a quick pan of mince with onions and spices for a weeknight dinner — this is the kind of ground beef that works across everything because the base is clean and the texture is right.
What reaches your kitchen is exactly what left our farm. Grass-fed cattle, 400+ days of natural growth, zero hormones, zero chemicals. From the moment it’s prepared to the moment it’s packed, no bare hand ever touches it — only our team, fully protected, every time.
The result is a mince that cooks clean, tastes like actual beef, and doesn’t leave you draining half a pan of oil before you can eat. The kind of flavor that makes a simple dish feel like you spent hours on it.
سارة عبد الله –
اللحمة متماسكة ومش محتاجة أي إضافات عشان تمسك. وطعمها لحمة فعلاً مش دهن
Hanna Salim –
Used it for bolognese and the difference from butcher mince was obvious. Actually tasted like beef, browned properly, and didn’t shrink down to nothing in the pan
فاطمة جمال –
خفيفة ونضيفة جدًا. مفيش مية زيادة ولا دهن كتير. بقالي سنه بطلب
شكرا بجد
Amr Sherif –
My wife made kofta with it and even my mother-in-law said it was better than what she gets from her butcher. That’s the highest compliment in this house
رانيا علام –
جربت اللحمة المفرومة بتاعتهم أول مرة في رمضان. الفرق واضح من اللون والريحة… نضيفة