Has anyone made their own minced meat?

leonie_2

Morning everyone.

Well i've made my first sausages and they were a great success, so thats another thing I wont be buying again.... my supermarket list grows shorter by the week!

Anyway, as i've now got the mincer attachment, i'd like to make my own mince as well, but whats the best cut of meat to use, and how much fat should be allowed?

I like a good quality, such as minced steak. So any ideas guys?

ETA: I mean for things like chili, not christmas mince pies :-)

comping_cat

I dont have a mincer, but i often use what i have left over from my sunday lunch in my magi mix, and mince that up for spag bol etc. You could use any type of meat in your mincer, the best bit about mincing your own meat is that you know exactly what meat is in it!!!!

Ronankfan

I use chuck steak
HTH

Ronankfan

http://www.worldhospitalitymagazine.com/food_and_diet.htm
this link might help you decide which cut to use

Rikki

I often by cheap steaks and mince it. If you can get hold of chuck steak as ronankfan says all the better. It makes lovely beefburgers too.

Mr_Proctalgia

It depends on what you are making, I too make my own bangers and look for about 20% visible fat when using pork, 2 days ago I made some meat loaf with pork tenderloin (no fat at all) it was tastless!!

For beef I mince shin, brisket and blade if I can get it, no use buying expensive cuts and chopping it into little pieces.

leonie_2

Mr_Proctalgia wrote:

It depends on what you are making, I too make my own bangers and look for about 20% visible fat when using pork, 2 days ago I made some meat loaf with pork tenderloin (no fat at all) it was tastless!!

Yes, whilst researching recipes etc, I've read this time and again. It goes against the grain to add extra fat.... however it does give it the flavour we want apparently.

Thankyou everyone, I'm really looking forward to giving it a go. And to those mince masters amongst you... does it taste different to a good quality store bought mince?

comping_cat

leonie wrote:

Yes, whilst researching recipes etc, I've read this time and again. It goes against the grain to add extra fat.... however it does give it the flavour we want apparently.

Thankyou everyone, I'm really looking forward to giving it a go. And to those mince masters amongst you... does it taste different to a good quality store bought mince?

I prefer my own mince, like i said you add exactly what you want (as much extra or little fat) and you know which bits of beef (or whatever meat) you have used, and i think it tastes much better!!!!

exlibris

OH only eats chicken and fish. I make mince with chicken/turkey breasts (padded with grated carrots and red lentils) as I found the dark meat was more stingy. I also try to take out the membrane down the centre of the breast.
HTH

Swan_2

my granny used to get the butcher to mince shoulder steak for her. it wasn't cheap but it made the best traditional Scots stewed mince I've ever tasted

angel-delight_5

Chuck steak is good for mincing, also shoulder, because you get an amount of fat, but hardly any grissle. I think shin would be too grissly when minced. As for lamb mince I always use shoulder and cut off any excess fat, although as has been said before, you do need a small amount of fat to add taste.