View Full Version : Beef mince question

Stella M
02-02-2013, 08:18 PM
I'm veg, kids are not.

If I want to buy a piece of grass fed beef and have the butcher mince it for me, what bit of the cow should I be asking for ?

02-02-2013, 08:24 PM
Ask them what cut they would use for stew meat or stir-fry--that should work fine.

02-02-2013, 08:29 PM
Chuck is my favorite. Comes from the shoulder (http://classycateringcreations.com/wp-content/uploads/2010/12/beef-cuts.jpg). Round is another alternative for mince.

02-02-2013, 08:52 PM
What Sarah said! :)

02-02-2013, 09:21 PM
is mince the same as grind? what is 'minced' meat used for?

Stella M
02-02-2013, 09:39 PM
Lasagne, hamburgers etc. Yes, ground beef I guess.

02-02-2013, 10:29 PM
You can totally trust a midwesterner when it comes to beef- I agree w/Sarah

Stella M
02-02-2013, 10:44 PM
OK, so 'a piece of chuck or round steak for mincing please'. Great! I hate feeling dumb at a shop, so it's good I have my script.

02-02-2013, 11:58 PM
honestly i'd ask the butcher what cut he'd recommend. i ask the butchers at whole foods all sorts of questions about what to do with meat and why some cuts are cheaper and stuff . . . and my mom worked in a grocery store and taught me a lot of this stuff, but still, if i'm in doubt, i ask

Stella M
02-03-2013, 12:51 AM
I get anxious at the butcher's. I am not confident dealing with meat. I've never even roasted anything in my whole life.

02-03-2013, 11:48 AM
Coming back to add more.

Chuck is generally a fairly lean cut of beef, but if you're getting grass-fed, there shouldn't be much difference between it and round because the cows actually get to walk around (HEY! Novel idea, right??). You can ask if there's a price difference.

If you're getting it ground/minced to order, the butcher may also ask you what sort of blend you'd like (80/20, 85/15, 92/8, for example). This is the percentage of meat to fat (80% beef, 20% fat for an 80/20 blend). Sometimes you want a fattier blend because you'll be turning it into something that needs a little extra flavor (burgers, for example, need a little more fat), but I'm guessing you just want to brown it and add it to dishes, which means I'd go with a leaner blend, maybe 90/10 or 92/8. Any leaner than that and you wind up with meat that feels too dry. Hope this is helpful :)

Stella M
02-03-2013, 04:59 PM
Thank you Sarah, it is :)