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I'm not going to mince my words, "mince meats" make life a whole lot merrier!

Minced meats are tasty, convenient and provide delicious inspiration to the most weary of cooks and we literally sell buckets of fresh mince each and every day at MidWest Meats (MWM).

However, there's a little more to mince than meets the eye!

At MWM we freshly prepare mince each day, from every available produce, Lamb Mince, Chicken Mince, Pork Mince, Sausage Mince and the "KING" of mince "BEEF"!

We also prepare burgers, rissoles, Meatloaves and lasagne from our freshly minced products, as we know you do!

Mince falls into three categories;

  1. Low Fat
  2. Medium Fat
  3. High Fat

The lower the fat content will effect the price. Fat content is visible in the mince by the amount of white flecks. 

When you purchase our minces, you can be guaranteed of freshness, and product traceability as we process all our locally sourced produce in store.

However, it is well worth your while having the "heads up" on ensuring that your minced meats are always wholesome.

When you select a MWM beef mince, you can be assured it is always premium quality, meaning that it is "Heart Smart" with an extremely low percentage of fat, normally around 2% or less.

Different types of mince will vary, Beef Sausage Mince has a greater percentage of fat which is what allows it to bind with the other ingredients when making meat loaf and sausage rolls.

Chicken Mince that contains NO fat, so flavour and binding ingredients must be added to achieve a well balanced meal.

Mince needs a small amount of fat to be tasty, if it is 100% fat free it will also be 100% flavour free, with the exception being chicken mince. We fully trim lean white chicken, as chicken has a greater ability to break down and absorb added flavours.

Mince also needs a little fat to bind the meat in the pan, without a little fat the mince would be dry and crumbly and would require the addition of external fats such as butter of oil to make the meal desirable.

We keep all our minces in our large chiller, not our store cabinet as it is super important that mince is well chilled.

Minces undergo a greater processing technique than regular cuts of meat and poultry, it also does not have any preservatives added so it best eaten or frozen within 24 hours. 

Our minces are super lean, well balanced and healthy, they are perfect for any mince meat recipe including meatballs and kofta.

When you get your mince home, it is very important to maintain good food safety habits to also avoid contaminations.

Most contamination occurs on the surface of meat. The greater the surface area exposed the more chances of bacteria on the outside which if left unattended can penetrate the whole

batch. Now don't worry, your probably employing safe meat handling techniques with plain common sense.

How to keep your minced meats wholesome

  1. Make sure your fresh mince is always chilled.
  2. Use your fresh mince straight from the fridge, do not allow to sit on work benches.
  3. Only put fresh mince on hygienic services, or preferably take from our purchase wrapping and place directly into the cooking pan.
  4. Use or freeze within 24 hours.
  5. Mince can be frozen safely between 2 to 3 months.
  6. Do not store mince that has been thawed, cook straight away.
  7. Do not re freeze minced meats.

I often get asked why minced red meats can sometimes be varying in colour, such as a little brownish reddish colour on the outer parts of the package, and if the mince is safe to eat? Yes, it is, the mince is perfectly fine to eat and 100% wholesome. This oxyinisation occurrence will be greater in frozen red meat minces. If meat is spoiling, the colour will be a pale gray brown colour and omit an odour.  The brownish change of pigment colour simply occurs due to a reaction to a change in oxygen levels. Oxygen from the air reacts with the meat pigments to form a bright red colour which is usually seen on the top of the mince in a display or packet. The pigment responsible for the red colour in meat is "oxymyoblobin". 

This occurrence would also be seen in our cabinets when we layer steaks, if we did not place "slap sheet", which is a plastic barrier in-between the red meats.

WOW if you've read to here you can be can be now named a "Mince Meat" specialists! As a reward I have put my traditional Italian Spaghetti Bolognese recipe in my Country Kitchen Recipe Collection. My Bolognese recipe is tried and tested and loved by all the good folk of "Birregurra", but especially my big family. I also adapt the bolognese sauce into lasagne sauce, by simmering a little longer to make a richer, less juicy sauce that is awesome for preparing homemade lasagne. 

Enjoy

Sara