DIY Mince Meat

betterlife

hi, i always mince my own, the thing is if you buy the cheapest mince there is loads of fat, grissle and tubs in it, and if you buy extra lean its not that cheap. and to be honest its mostly scrag ends used in mince anyway. i had an old fashioned mincer first bought for about £20 at the kitchen shop, but then i bought a food proccessor which has an attachment so much easier being electric. i buy any good looking pieces of beef, frying steak, joints whatevers on offer. i also use pork, chicken ,turkey etc. i then make my own meat balls, burgers, pasties, etc, and its so much nicer being able to eat my tea knowing its good meat.x

dougierobino

I tried a search and couldn't find a thread on this - although it could be my lack of skills.

I bought OH a mincer/ sausage maker for Christmas primarily for making sausages. However, it has since occurred to us that we could use it just to mince meat - we use minced beef, pork and lamb for various recipes. Does anybody do this? If so, which cuts do you use?

Thanks in advance

Penelope_Penguin

There is a thread I''ll add your question to it.

Penny. x

PinkTiger

i can't bring myself to eat shop bought mince so have ordered a meat mincer from Lakeland (i know, not very money saving but have been thinking of getting one for ages).

i'm waiting for it to arrive but now not sure what cuts of meat i need to buy, i'm mainly thinking of lamb & beef. obviously if i buy the usual joints (the sort i normally buy for a sunday roast) it would probably work out quite expensive, so my question is -what cheaper cuts of meat should i be looking for?

your suggestions most welcome:D

hot.chick

I think you can mince most meats, decide how much fat you want in it, buy that cut and mince away...

I know Uve already brought ur mincer but you could have brought your prefered cut of meat from a butcher and he would have minced it for you there and then

Letzer

Hi

It's usually done with rump steak, as this cut is tender enough to be grilled/fried and fatty enough to be tasty. Of course you can mince the better cuts, but you will not have the flavour and yeah it's also dearer.

I wouldn't use stewing beef as this cut is very tough, hence it needs to be stewed for a few hours.

What are you going to make?

PinkTiger

thanks for your replies, one thing i'm desperate to try is the doner kebab recipe from the Takeaway Secret book, so lamb is 1st on my list to try. think i have seen neck of lamb in Tesco, sort of rolled up if i remember rightly, think i will have a look & buy the smallest & see how i get on, suppose its just trial & error like most things in life!

Farway

Letzer wrote: »

Hi

It's usually done with rump steak, as this cut is tender enough to be grilled/fried and fatty enough to be tasty. Of course you can mince the better cuts, but you will not have the flavour and yeah it's also dearer.

I wouldn't use stewing beef as this cut is very tough, hence it needs to be stewed for a few hours.

What are you going to make?

It depends what you are using mince for, I would go for stewing / casserole beef, do you really think a butcher / Tesco , Birds Eye et al use rump steak in burgers, meat balls or mince?

No chance, using up tougher cuts of meat is the reason for mincing in the first place, plus adding things like bread to bulk it out

pol

I bought this mincer for the same reasons too and I use skirt (stewing steak) or braising that has all the fat cut off. You'll never go back to bought mince again.

pol

rachbc

Rump sells for £11 a kilo - mince for around £5 do you really think thats what they use - I think not! My butcher uses the same bits for mince as stewing steak....skirt, chump etc.