Making my own mince

sweaty71 · 05-02-2013, 00:20

I got a mincer for Christmas, Just wondering what would be the best meat to use mince for burgers, spag bol etc. What type of beef cut. Tried it with beef skirt but it was too watery.

c00kiemonster72 · 05-02-2013, 05:31

I used to ask at the butchers for what they refer to as Chuck steak for mince.

degsyhufc · 05-02-2013, 17:55

You can get alot of different types of cuts for mince. The majority will be casserole type cuts but if you go to a butcher why not ask if they have some steak off cuts.

I've seen burgers made with added sirloin and fillet for taste and texture.

Alot of the burgers I see made on US tv use 80/20 mince, which is 80% meat to 20% fat. So also ask the butcher for extra fat so you can get the right balance.

whoever,hey · 05-02-2013, 18:06

As degsyhufc has already said, i was going to suggest getting your meat/fat ratio with more fat in.

JulesF · 06-02-2013, 09:59

Quote:

Originally Posted by degsyhufc

You can get alot of different types of cuts for mince. The majority will be casserole type cuts but if you go to a butcher why not ask if they have some steak off cuts.

I've seen burgers made with added sirloin and fillet for taste and texture.

Alot of the burgers I see made on US tv use 80/20 mince, which is 80% meat to 20% fat. So also ask the butcher for extra fat so you can get the right balance.

Another good way of getting some fat in there (plus some extra flavour) is to use 80% beef and 20% pork. Works great for burgers, particularly.

walterwhite · 06-02-2013, 13:16

Quote:

Originally Posted by JulesF

Another good way of getting some fat in there (plus some extra flavour) is to use 80% beef and 20% pork. Works great for burgers, particularly.

I hear the prison service had mixed results when they tried it though.

indianwells · 06-02-2013, 14:10

I always ask for chuck (80-20). Mincing fillet is no good for burgers (or anything else for that matter) and also a waste of an expensive cut.

degsyhufc · 06-02-2013, 15:26

Quote:

Originally Posted by indianwells

I always ask for chuck (80-20). Mincing fillet is no good for burgers (or anything else for that matter) and also a waste of an expensive cut.

In his "In Search of Perfection" series Heston used chuck, brisket and short rib for his burgers.

In his "How to Cook Like Heston" series though he used only sirloin for his burgers.

diablo · 06-02-2013, 15:55

Quote:

Originally Posted by degsyhufc

In his "In Search of Perfection" series Heston used chuck, brisket and short rib for his burgers.

In his "How to Cook Like Heston" series though he used only sirloin for his burgers.

If you like the burgers rare then sirloin is the way to go. For well done I'd use the first option.

05-02-2013, 00:20	#1
sweaty71 Forum Member Join Date: Apr 2006 Posts: 285	Making my own mince I got a mincer for Christmas, Just wondering what would be the best meat to use mince for burgers, spag bol etc. What type of beef cut. Tried it with beef skirt but it was too watery.

05-02-2013, 05:31	#2
c00kiemonster72 Forum Member Join Date: Feb 2010 Posts: 2,250	I used to ask at the butchers for what they refer to as Chuck steak for mince.

05-02-2013, 17:55	#3
degsyhufc Forum Member Join Date: Aug 2008 Location: Up North Posts: 58,791	You can get alot of different types of cuts for mince. The majority will be casserole type cuts but if you go to a butcher why not ask if they have some steak off cuts. I've seen burgers made with added sirloin and fillet for taste and texture. Alot of the burgers I see made on US tv use 80/20 mince, which is 80% meat to 20% fat. So also ask the butcher for extra fat so you can get the right balance.

05-02-2013, 18:06	#4
whoever,hey Forum Member Join Date: Mar 2006 Posts: 30,072	As degsyhufc has already said, i was going to suggest getting your meat/fat ratio with more fat in.

06-02-2013, 09:59	#5
JulesF Forum Member Join Date: Aug 2009 Posts: 5,103	Quote: Originally Posted by degsyhufc You can get alot of different types of cuts for mince. The majority will be casserole type cuts but if you go to a butcher why not ask if they have some steak off cuts. I've seen burgers made with added sirloin and fillet for taste and texture. Alot of the burgers I see made on US tv use 80/20 mince, which is 80% meat to 20% fat. So also ask the butcher for extra fat so you can get the right balance. Another good way of getting some fat in there (plus some extra flavour) is to use 80% beef and 20% pork. Works great for burgers, particularly.

06-02-2013, 13:16	#6
walterwhite Forum Member Join Date: May 2012 Posts: 21,729	Quote: Originally Posted by JulesF Another good way of getting some fat in there (plus some extra flavour) is to use 80% beef and 20% pork. Works great for burgers, particularly. I hear the prison service had mixed results when they tried it though.

06-02-2013, 14:10	#7
indianwells Forum Member Join Date: Aug 2006 Posts: 12,236	I always ask for chuck (80-20). Mincing fillet is no good for burgers (or anything else for that matter) and also a waste of an expensive cut.

06-02-2013, 15:26	#8
degsyhufc Forum Member Join Date: Aug 2008 Location: Up North Posts: 58,791	Quote: Originally Posted by indianwells I always ask for chuck (80-20). Mincing fillet is no good for burgers (or anything else for that matter) and also a waste of an expensive cut. In his "In Search of Perfection" series Heston used chuck, brisket and short rib for his burgers. In his "How to Cook Like Heston" series though he used only sirloin for his burgers.

06-02-2013, 15:55	#9
diablo Forum Member Join Date: Jul 2003 Location: Fylde Coast Posts: 8,103	Quote: Originally Posted by degsyhufc In his "In Search of Perfection" series Heston used chuck, brisket and short rib for his burgers. In his "How to Cook Like Heston" series though he used only sirloin for his burgers. If you like the burgers rare then sirloin is the way to go. For well done I'd use the first option.

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Making my own mince