Beef Mince

Ken68

In Iceland, 11th to 17th May. £1 per 500grams. High fat content, ideal for grilling.


Courtesy HUKD


http://groceries.iceland.co.uk/the-butchers-market-british-beef-mince-typically-23-fat-500g/p/59044

Pollycat

That's a very good price - but I wouldn't have said mince with 23% fat content was ideal for grilling, I'd use it in Bol, chilli or cottage pie.

carly

I've never heard of grilled mince. What kind of recipes / meals can I use it in, please ?

Pollycat

carly wrote: »

I've never heard of grilled mince. What kind of recipes / meals can I use it in, please ?

I'm not sure if Ken68 means burgers.

Personally, I think 23% fat is too fatty for burgers. I tend to use steak mince with 5% or 10% fat

But a big :T :beer: to Ken68, I've bought 2 packs of the mince and will use it for cottage pie.

At the same time I bought 2 packs of 'luxury' sausage at 2 packs (400gm each) for £3 - usually £2 each.
Cumberland at 90% pork & chorizo style at 70% pork & 15% dry cure bacon. The chorizo ones are great for sausage casserole.

And a large green cabbage and 1kg onions on their 2 for £1 offer.

I'm going to use the cabbage in kapuska after seeing it on Rick Stein last weekend.

Ken68

Thanks Polly....yes, I make up little burgers and freeze them. Cook one or two in the halogen oven with veg, fat seeps out.

Pollycat

To add: it said "max 4 packs (of mince) per person".

System

23% fat yuck!

115g of fat in that pack.

suki1964

ScarletMarble wrote: »

23% fat yuck!

115g of fat in that pack.

Which you cook out and discard

Animal fats have been proven no to be "bad" for you

I personally always buy mince that's around 20% fat as it has a better texture and flavour then 5% mince


Shame Iceland is a 40 mile round trip for me

PLRFD

I think you get a better taste with the fatty mince as said above it cooks out and you can pour it off.

Clowance

I had a friend who after draining the fat put the cooked mince in a sieve and poured a kettle full of boiling water over it to further wash off the fat. I would be interested to know if this makes much difference? Logically you would think it would. But if it does, you could buy any percentage fat and end up with the same thing.

suki1964

Clowance wrote: »

I had a friend who after draining the fat put the cooked mince in a sieve and poured a kettle full of boiling water over it to further wash off the fat. I would be interested to know if this makes much difference? Logically you would think it would. But if it does, you could buy any percentage fat and end up with the same thing.

I remember my granny would always boil mince, let it cool and remove the fat from the top in a big solid lump.

I myself dry fry till browned, remove from the pan with a slotted spoon, drain the fat away and then soften the veg In the residue.


I remember years ago when I was making mince for a big supermarket, and one of the butchers opened the wrong bag of meat and we ended up putting best sirloin through the mincer lol. Well of course we all bought some but it was the toughest mince I'd ever had, not enough fat in it to tenderise. I always choose mince which flecked through out with fat. Lidl do a good one, 800g for £2.50 it's around 20% I think