- Keep frozen (-18°C)
- Refreezing is not recommended.
- Cook within 48 hrs and store refrigerated.
- Thawing Method: Put in refrigerator for 8 hours or immerse sealed package in cold water until thawed. Cook within 48 hours and store refrigerated
- Pan-fry mince with vegetable oil in a pre-heated pan (3-5 mins).
- Cover and steam (5-8 mins) Cook until internal temperature reaches a minimum of 74°C.