What do you know about minced meat?

All red meats, such as beef, pork and lamb, can be minced, as can poultry such as chicken or turkey. Of course, you just need a willing butcher of your own who’ll take the time to mince whatever meat and cut you want, once or twice.

BEEF MINCE

Beef mince is generally made from young beef. The best cuts for mince are flank, shoulder, chuck and blade. Of these, flank has the most fat (30%). Shoulder, chuck and blade are a little leaner (20%), while the most suitable cut for a low-fat diet is topside (10%), which needs careful cooking so it doesn’t “dry out.” Beef mince is usually ground once, except when using mature beef, which definitely needs two passes.


PORK MINCE

The most suitable pork cuts for mince are the topside and silverside, which have a moderate fat content, as well as the neck and shoulder, which are quite fatty and need to be trimmed well to make good mince. One pass through the mincer is enough for pork mince, as otherwise the fibres break down and it turns mushy.



LAMB MINCE

The ideal cut of lamb for mince is the leg, which has the most meat, little fat and is easy to bone. Another option, though less common, is the shoulder, but it needs to be trimmed very well to remove fatty parts before going into the mincer. It is the most difficult meat to mince, as boning it takes time.

CHICKEN OR TURKEY MINCE

Suitable cuts of poultry for mince include the breast, which is low in fat but needs to be cooked very carefully so it doesn’t “dry out,” and the thigh, which is fattier and can “stand up” to cooking while staying juicy. Poultry is ground only once. If you like, you can remove the skin before grinding and add a little extra olive oil when shaping.