The signature Polmard Heritage handmade beef patty, aged for 4 weeks.
Recommended Cooking : medium-rare
Cooking Tips : pan-fry or barbecue, few minutes on each side according to the cooking you like.
Important when cooking beef patty, to preserve its tenderness and juiciness :
- Unlike classic beef cuts, beef patty is to be cooked right after taking it out the fridge
- Always use a kitchen tong to turn your meat, never a fork, to preserve the meat juice
Serving : 1 person
Thawing Tips :
- Recommended : place in the fridge 24 hours before cooking
- Express : place in cold water for 20 minutes
ground beef, egg, oil, salt and spices
Blonde d'Aquitaine breed, raised in Lorraine, North-East of France