Meat for mincing

You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
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fruitfly
Barbara Good
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Meat for mincing

Post: # 289350Post fruitfly »

As it's been in a cupboard for a few years now, I thought I might try mincing some meat with my cast iron clamping mincer. I'd be making beef burgers, so is there a particular type of cut to use - my thinking is that as it's being minced, even tough cuts could be used.

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Green Aura
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Re: Meat for mincing

Post: # 289352Post Green Aura »

Just make sure it has a decent amount of fat.
Maggie

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Weedo
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Re: Meat for mincing

Post: # 289354Post Weedo »

I agree with GA - as with sausages, a reasonable amount of fat is essential.

I don't know what happens up North but these days only to first two quality cuts seem to wind up in the supermarkets (except for the actual butcher shops), the cheaper cuts such as skirt, rib strip, shin, neck etc. all wind up in mince - minus the fat because the diet police say its unhealthy. There is no food that is bad for you, only the quantity.

My eldest brother was an old school butcher (a 6 year apprenticeship started at age 14) and his knowledge of how to use every scrap of a beast is phenomenal - sadly he has a terminal illness and most of the knowledge will soon be lost
Don't let your vision cloud your sight

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