Haché+ magazine's October issue is out now! Find it at your local butcher this instant! That's an order! We have delicious articles on the alpine steacks of Monsieur DuPont and his team of mincers! "When creating our steak haches, our main ingredient aside from boeuf mince is a page or two from our original copy of the Marseillaise! It gives it a certain distinct Frenchness." Our opinion: not enough Oxygen up there in the mountains, but fair dos!
Also in this edition:
-How to mince things other than beef
-10 reasons why we love steak haché (again), part twelve.
-Mincing with the staff: Daisy, our beloved office cow is off to the abbatoir! We examine the results.
The world's first ever magazine dedicated to the proliferation of Steack Haché across the universe is now officially online and open for your viewing pleasure, comments and general mincing! Have a look for yourselves!
The Hache+ Team