Thursday, May 12
Last week, Jamie explained to the LA community what process is taken out in the US when making minced beef. Minced beef (or ground beef) is widely used in american cuisine (as is ours to a lesser extent) for burgers, chili, bolognaise etc. I was totally unprepared for it. I learned that the beef 'leftovers' usually reserved for dog food is actually put in a subterfuge to remove much of the fat then it is soaked in AMMONIA to remove/wash disease and improve colour, then minced - and I have to say looking at the end product you would NEVER KNOW the process.
I was totally gobsmacked. Here's the excerpt from the show:
Anyway, I just want to say I'm not sure what the process guidelines are in Australia (though I'm trying to find out...) but it has made me a bit dubious of supermarket mince now... whether that's justified or not.. I don't know. I do usually purchase my minced beef, lamb and pork from my butcher which has its own abbatoir and everything is done on site so I'm fairly confident there but as I'm due to go there on Saturday and needed some beef mince this week I was in a bit of a quandary.
I discussed this concern with hubby and he reminded me we had a mincer that we bought at a garage sale (I really do need to keep track of my kitchen appliances - ahem) and perhaps I could just mince my own. Fair call. So I picked up some organic blade steak on sale and it cost me $9 a kilo (half price) and I got to making my own mince!
Soooo easy. I shall now be on the look out for sale organice beef, lamb and pork now to do the same - just to stock up when I can.
Now I'd love the kitchenaid mincer attachment - but I'm happy with this hand one now - it's not too labour intensive. You can pick them up for about $50- 70. The cool thing is you can use quite cheap cuts but still end up with 5 star or top grade/lean ground/minced meat.
So friends is this something you would consider doing or already do?
Print this post in friendly format