Mince. It’s probably our favourite way to eat beef. In the form of burgers, bolognese, meat balls or cottage pie we devour the stuff.
But do you know what you’re buying and what to look for?
There’s two types of mince – beef or steak. The steak mince is still beef but comes from particular cuts of the carcass. Beef mince however, is a collection of trimmings collected during the butchery process.
Money equals quality
As a result beef mince is cheaper than steak mince and normally has a slightly higher fat content. On average mince is around 20% fat, with lean mince around 10% fat and economy mince up to 30% fat. You get what you pay for: more fat, less pounds!
If you really want to know what you’ve got in your bag of mince buy a piece of meat and then ask your butcher to mince it for you.
If you’re looking for really lean mince then ask for Thick Flank or Leg of Mutton Cut taken from the hind leg near the topside and silverside. (LMC and Thick Flank are both the same thing and still come from a cow! It’s those Yorkshire folk, they do like to give things weird names).
Fat equals flavour
However, if you don’t mind a bit of fat in your mince and who doesn’t? Fat brings flavour to the party after all! Then ask for Chuck Steak from the front shoulders. It also makes great braising steak too.