Abstract: An edible food composition, including a combination of portions of ground beef and ground poultry; the combination having from 5-95% by weight of ground beef and 95%-5% by weight of ground poultry. The composition contains ground beef derived from the chuck section of a cow and the ground poultry is derived from the leg of a chicken. The combination elutes a volatile signature of nonanal in the raw state similar to that of poultry and elutes a volatile signature of hexanal and methyl butenal in the cooked state. The combination has approximately 52% less fat, 35% less calories and 55% less saturated fat than that of ground beef. The composition may be in a raw state or a cooked state. The ground beef and ground poultry is derived from grass fed cows and chickens which are free of antibiotics, hormones and genetically modified organisms. The ground beef and ground poultry is free of additives, fillers and preservatives.

Abstract: A method of filling a flask, the flask having a plurality of individual liquid flaskettes, the flaskettes each being provided with at least one opening into an inlet chamber, the chamber being defined by one end of each of the individual flaskettes and an inlet boundary wall, the inlet boundary wall having at least one inlet through which, in use, a liquid media can be introduced into the flask, the flask also having a longitudinal axis parallel to the planes of the individual flaskettes, the method comprising the step of presenting the flask to a liquid media supply nozzle at a predetermined orientation such that liquid flows from the nozzle along the inlet boundary wall until it can pass directly into one or more of the individual flaskettes.