CUSTOM-MADE MINCE! What to get?

(Running from stupidity) #1

This so exciting - I can get CUSTOM-MADE MINCE! (Ground beef to the yanks, I guess.)

This is the butcher I get my rump steak and mince off regularly - last week I talked to him about getting a different percentage of lean/fat from his usual made up, and he was all “sure, tell me what you want and I’ll have it done for you in about 10 minutes.”

Which means I can can get any percentage I want!

So, any suggestions as to what ratios and what those ratios would work well for?

(Carl Keller) #2

Most yank mince is 80/20 and it’s a solid ratio. I’ve tried 70/30 but I wasn’t too keen on it even though I typically don’t mind really fatty meats. I just found the 70/30 to be overwhelmingly greasy and cooking it made the grease splatters go everywhere. I’d be interested in trying 75/25 but have never actually found any.