Mince

[*crikey*mate*]

what do you do with it?

(Whole Rumps are $4.99 kg this week - so I'm going to stock up and will mince a few too.

[lis351]

I forgot, season well. Lots of salt and pepper.

[Anonymous]

lol Lis. I bet.

weet-bix work in well I agree, even better than b/c's

[banoras]

The March 2014 Taste magazine (available at supermarkets) has a recipe using mince by celebrity chef Manu Feildel, its French Style Cottage pie.  Its just beautiful! Probably on the Taste website as well. 

[catsnknots]

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@diamond-halo wrote:

what do you do with it?

(Whole Rumps are $4.99 kg this week - so I'm going to stock up and will mince a few too.

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I don't buy that cheap rump... I found it is too hard and tastes awful... I guess mince is the best thing to do with it... 

[debra9275]

I've never minced any meat in my life

Is it revolting to do?

I prefer buying it already minced

[*crikey*mate*]

nah, it's no more 'revolting" than cutting it with a knife LOL

you just feed the meat chunks (and anything else you want to add) into the top of the mincer and it comes out all cut up.They even have a little pokey thing so you don't have to push the meat through yourself.

You can add as much or as little fat to it as you like, so can get a much better and healthier product if you want it.

Next time you buy mince from the butchers, consider everything that is classified as "beef" (for example) that is perfectly legal to mince up and include in your pure beef mince.

Heart, other offal and sinew - and "mummy water" (preservative), filler powders...

For $5 a kilo ($5.40 trimmed and clean approx) I can have 100% all beef muscle.

[b3llag1na]

When all the kids were still at home we often bought whole boneless blade / rump / whatever was cheap and minced it ourselves. We could have as fine or course a mince as we wanted, add herbs / spices / onions etc while mincing if we liked and could freeze down meal sized lots for whatever we wanted to make. A plus was the kids loved to put things through the mincer so would be lining up to help!

One thing I found though, if you left NO fat on the meat, your bolognese sauce or rissoles just didn't taste quite as good, they need that little bit of fat to improve the texture and taste, IMHO.

[debra9275]

UGH!

I'm so glad we dont eat much meat here