4 x 6oz brisket burgers (Ground brisket, steak, and lean ground chuck) 2 burgers per pack
6 x 1lb 40 day aged extra lean premium ground beef
3 x 1kg (6.6lbs) air-chilled boneless skinless chicken
6 x 10oz succulent Frenched Centre-cut bone-in Pork Chops
6 x 1lb racks of baby back pork ribs ( NOT side ribs ) back ribs have 30% more meat
Aged beef: Aging is a process where beef is hung in a controlled temperature cooler to drain excess water weight, and to let the muscles relax. The longer it hangs the more the muscles relax, the more relaxed the more tender.
Store bought meat is seldom hung more than 10-14 days, a butcher most often ages 21 days, and the best steakhouses always age 35+ days. At PPM all our beef is hung 40+ days to ensure consistent tenderness.