How to Grind Your Own Ground Beef (Mince)
A while ago I wrote about why I don't buy ground beef (or any mince meat for that matter). But I love cooking with it. Making it yourself is the only way you can possibly:
- Know exactly what's in it
- Be sure it only contains good cuts of meat
- Know how fresh it is
- Know it's safe to eat medium-rare
- Know it will taste good
The first time I tried it I used an old fashioned mincer like the one in the photo above. It was a total mess, with meat juice going everywhere! So since then, I've worked out how to do it properly with the mincer – but also far faster with my food processor.
How to Grind Your Own Ground Beef Mince:
1) Find a good cut of meat, not too lean – a bit of fat makes all the difference. I often buy a cut that is on special offer, then freeze the ground meat that I make.
2) Depending on what you're making with the mince, you might also grind another type of mince too. For example, I like to make my bolognese with half beef and half pork mince.
3) This is the step I found out the hard way. Cube the meat evenly, then put in the freezer for a couple of hours. Do this, it makes a huge difference and stops your kitchen resembling a crime scene. I've even taken to putting the grinding plate into the freezer too. Without it being super cold it won't grind properly and will be a mushy nasty mess. You have been warned.
4) In small batches feed the meat cubes into the food processor or grinder
5) Check for any un-ground pieces to put through again, and get rid of any gristle that has made it's way through.
6) Whatever you don't use, straight away freeze in small batches for use in a future recipe.
And once you've ground your meat? Try some of these recipes:
Chilli and Cumin meatballs with a mango and pomegranate salsa
Texan Style Sweet Potato and Bison Burgers
Spiced Beef Kofte with a Pomegranate Glaze
Tomato-Free Bolognese Recipe
Mexican Turkey Burgers with Coriander Guacamole
Choosing the Right Cuts of Meat for Home-Ground Mince
When it comes to making your own mince at home, the choice of meat cut can make or break your results. Too lean, and you’ll be left with dry, flavourless mince. Too fatty, and it may be greasy and hard to cook evenly. The sweet spot is a well-balanced cut with both muscle and fat.
Best cuts for beef mince: chuck, brisket, short rib, blade or bolar roast. These cuts have just enough fat to keep the mince juicy and full of flavour.
For pork: shoulder or scotch fillet work wonderfully, especially if you want a slightly sweeter, richer flavour.
For lamb: try forequarter chops or lamb shoulder, which are both flavourful and have a good fat ratio.
Should You Trim the Fat?
This depends on your preference and what you're using the mince for. For something like burger patties or koftes, a bit of fat enhances texture and flavour. If you're using mince for leaner dishes like stuffed capsicum or clean meat sauces, trim some fat beforehand. You can always mix fatty and lean cuts to find your ideal blend.
Why You Might Want to Blend Meats
Just like top chefs do, blending meats gives your home-cooked dishes a richer depth of flavour. Combining different types of meat balances taste, texture and fat content. Here are some combinations worth trying:
- Beef and Pork: Perfect for Bolognese, meatballs, or meatloaf. The pork softens the beef and adds natural sweetness.
- Lamb and Beef: Ideal for Mediterranean or Middle Eastern dishes, especially when paired with spices like cumin and coriander.
- Turkey and Pork: Keeps your turkey mince from drying out and improves the overall mouthfeel in burgers and patties.
If you're working with smaller portions, cube and freeze the meats separately, and grind them in batches. Then weigh and mix together for consistency.
Grinding Tips for Perfect Mince
Once you’ve mastered the basic process, a few small adjustments can elevate the quality of your homemade mince:
- Pulse, don’t puree: If using a food processor, work in short bursts. Over-processing leads to a paste instead of mince.
- Use the coarse plate first: If you’re using a mincer, always begin with a coarse grind. If you need finer mince, run it through a second time using a fine plate.
- Don’t overcrowd: Feed small amounts through the processor or mincer at a time. Too much at once will clog the blades and give you uneven results.
How to Store Freshly Ground Meat
Freshly ground meat is best cooked within 24 hours. But if you're prepping in bulk, divide it into flat, freezer-safe bags. Flattening the bags helps them freeze faster and more evenly, and makes them quicker to defrost.
Label each portion with the type of meat and date, and aim to use frozen mince within three months for best quality.
Creative Ideas for Using Your Mince
If you've mastered a few of the classics, why not expand your repertoire? Homemade mince opens the door to a world of Paleo-friendly recipes that taste better than anything pre-packaged or store-bought.
Paleo Stuffed Vegetables
Use your fresh mince as a stuffing for zucchini, capsicum, or mushrooms. Mix with herbs, garlic, finely chopped veggies, and a splash of bone broth. Bake until tender and golden on top for a satisfying weeknight dinner.
Asian-Inspired Lettuce Cups
Stir-fry minced beef or pork with garlic, ginger, coconut aminos, and shredded carrot. Spoon into fresh lettuce leaves and top with chopped nuts and herbs for a light but flavour-packed lunch.
Breakfast Hash with Mince
Forget boring cereal. Sauté your mince with chopped kale, sweet potato and capsicum. Top with a fried egg for a warming, nutrient-rich breakfast that’ll keep you full for hours.
Mince-Stuffed Sweet Potatoes
Bake a batch of sweet potatoes and stuff them with spiced mince, avocado slices and fresh coriander. This is a perfect post-gym recovery meal with plenty of carbs and protein.
Health and Safety Tips
Because ground meat has more surface area than whole cuts, it's more prone to bacterial growth if not handled correctly. Here are a few must-know rules:
- Sanitise everything: Clean your cutting boards, blades, and surfaces with hot, soapy water before and after grinding.
- Keep it cold: Meat should remain cold throughout the grinding process. If it warms up, bacteria can multiply quickly.
- Use quickly or freeze: Ground meat has a shorter shelf life than whole cuts. Store in the fridge and use within 24 hours, or freeze immediately.
The Long-Term Payoff
Grinding your own meat at home might take a bit more time initially, but it quickly becomes second nature. Not only do you get better quality and flavour, but it also saves you money in the long run. Bulk-buying meat on special and processing it yourself lets you create custom blends for different meals and gives you control over your nutrition.
Plus, once you get used to cooking with home-ground meat, it’s hard to go back to the bland, watery supermarket packs with unknown ingredients.
What's Your Favourite Use for Fresh Mince?
Do you have any go-to flavour combinations or hacks for grinding your own meat at home? Have you tried adding liver or heart to your mince for a hidden nutrient boost? I’d love to hear your favourite recipes and tips — share in the comments below!
How to Cut a Bell Pepper (Step-by-Step Guide)
How do you cut yours? I always used to get seeds everywhere when I cut up a capsicum (or bell pepper as they're known elsewhere in the world), until I found this technique. No mess, no wastage – and best of all the seeds stay together and can be easily removed.
So all you need to do is:
- Cut the top and bottom off the bell pepper/ capsicum
- Next to one of the white sections, connecting the outside to the seeds, make a cut down
- Open out the side of the pepper/ capsicum, cutting away the pieces attached to the centre as you go
- Remove the seed section
- Put out the stalk from the top of the capsicum/ bell pepper
- Now you have three clean sections to cut up!
Why Learning How to Cut a Bell Pepper Properly Matters
Learning how to cut a bell pepper – or capsicum, as we say here in Australia – might seem basic, but the truth is, most people waste a surprising amount of this versatile veggie. Whether you're prepping for a Paleo stir-fry, stuffing them with mince, or slicing capsicum for snacking, the technique you use can make a big difference. A clean, mess-free method not only saves time but helps you get the most out of your produce.
Before I discovered this method, I used to butcher my poor capsicums. I'd slice straight down the middle, spilling seeds everywhere, and then spend ages trying to pull out the pithy white bits. Half the time I'd lose some of the actual flesh or end up with awkward shapes that were hard to cook evenly. Sound familiar?
Now, cutting a capsicum is quick, clean, and kind of satisfying. And once you master this technique, I promise you’ll never go back.
What You’ll Need
There’s nothing fancy required – just a few kitchen basics:
- A clean chopping board
- A sharp chef’s knife (dull knives increase the risk of injury and make the job harder)
- Your chosen bell pepper/capsicum
If you're working with organic produce, give it a quick rinse and pat dry before starting. Organic capsicums are often sweeter and contain fewer pesticide residues, making them a great option if you're following a clean Paleo lifestyle.
Step-by-Step Instructions Recap
Let’s quickly revisit the technique mentioned in the original post, now with a bit more detail and visualisation to help you really master it:
- Slice off the top and bottom: Use a sharp knife to cleanly cut off both ends of the capsicum. This gives you a stable base and exposes the internal structure.
- Make a vertical cut next to the white rib: Look for the internal white membrane (the pith) and make a straight downward cut alongside it.
- Open the capsicum: Gently roll it out flat as you cut around the inside, carefully slicing the flesh away from the core and seed section. The seeds should stay in a neat clump.
- Remove the seed pod: Once the capsicum is opened out like a sheet, simply lift the seed section out and discard or compost it.
- Trim the top and bottom pieces: You’ll find a surprising amount of usable flesh on the capsicum’s top and bottom. Slice off the stem and dice these pieces too – no wastage!
You now have several flat, clean pieces of capsicum ready for slicing, dicing, or stuffing. No seed explosions, no messy bits stuck in your knife, and no frustration.
What’s the Best Way to Slice a Bell Pepper?
Once you’ve opened and cleaned your capsicum, you can slice it depending on what you need it for. Here are some quick ideas:
- Thin strips – perfect for stir-fries, salads, and wraps
- Diced – great for omelettes, sauces, or taco fillings
- Thick rings – ideal for stuffing or grilling
- Julienned – long, thin matchstick shapes, perfect for snacking or veggie trays
Try to keep your slices even in size. This helps with presentation but, more importantly, ensures everything cooks evenly – especially if you're roasting or sautéing your capsicum as part of a Paleo meal.
Choosing the Right Capsicum
Not all bell peppers are created equal. Here’s how to choose the best ones next time you’re at the market:
- Look for firmness: A fresh capsicum should feel heavy for its size and be firm with no soft spots.
- Check the skin: It should be shiny and smooth, with no wrinkles or dull patches.
- Pick your colour wisely: Red, yellow, and orange capsicums are ripe and sweet, while green capsicums are slightly bitter but still great in certain dishes.
Remember, all coloured capsicums start green. As they ripen, they change colour – and develop higher vitamin C and beta-carotene content. Red capsicums are particularly rich in antioxidants, making them a Paleo nutrient powerhouse.
Capsicum Nutrition: Why They Belong in a Paleo Diet
Capsicums are incredibly Paleo-friendly. They’re low in calories, high in fibre, and packed with nutrients – especially vitamin C, vitamin A, and several important phytonutrients like lutein and zeaxanthin.
Here’s a quick overview of what you get from just one medium red bell pepper:
- Over 150% of your daily vitamin C
- Good source of vitamin B6, folate, and potassium
- Rich in antioxidants, which support immune function and reduce inflammation
They’re also naturally sweet without being sugary, which makes them an excellent choice for those trying to reduce their overall carbohydrate intake while still enjoying flavour and texture variety.
How to Store Cut Capsicum
Once you’ve mastered how to cut a bell pepper cleanly, the next step is storing it properly. If you’ve sliced more than you need, here’s how to keep it fresh:
- Refrigerate in an airtight container – cut capsicum will stay fresh for 3–5 days when stored properly
- Wrap in a paper towel – to absorb excess moisture and reduce sogginess
- Freeze for later – you can freeze sliced capsicum in a single layer, then transfer to a freezer bag for longer-term storage (great for cooked dishes, not raw eating)
Paleo Meal Ideas Using Bell Peppers
Need inspiration for what to do with your neatly cut capsicum? Here are a few quick and easy Paleo meal ideas that celebrate this colourful ingredient:
- Paleo Chilli: Sauté capsicum with garlic, onion, and beef mince, add tomatoes and spices – the perfect winter warmer.
- Stuffed Capsicum: Fill with ground meat, cauliflower rice, herbs, and bake until golden.
- Egg & Capsicum Muffins: Mix chopped capsicum into eggs and pour into muffin tins for an easy grab-and-go breakfast.
- Grilled Veggie Skewers: Alternate capsicum chunks with zucchini, onion, and meat or seafood – perfect on the BBQ.
- Raw Snack Platter: Dip capsicum strips into guacamole or almond butter for a quick, nutrient-dense snack.
Bonus Tips: Get the Kids Involved
Capsicum is one of those kid-friendly veggies that’s sweet, crunchy, and easy to cut into fun shapes. If you’re trying to get children to eat more vegetables (especially if you're raising Paleo kids), capsicum is your friend.
Let little ones help wash and arrange the slices, or give them small safe knives to help cut under supervision. Capsicum “boats” or “flowers” make lunchboxes far more exciting than a soggy sandwich ever could.
Final Thoughts on How to Cut a Bell Pepper
It’s a small kitchen skill – but knowing how to cut a bell pepper the right way can save time, reduce waste, and make your Paleo meals easier to prepare. Once you get the hang of this no-seed, no-mess technique, you’ll wonder how you ever did it differently.
Got your own method for slicing capsicum? Or a favourite Paleo recipe that uses heaps of them? Let me know in the comments below! I’d love to hear how you make the most of this versatile veggie in your kitchen.
The Ultimate Guide to Delicious Paleo Recipes with Almond Flour
If you've done much Paleo cooking, you'll have noticed lots of recipes call for almond flour or almond meal. With flour a no-no, almond flour is a great alternative.
What's the difference between almond meal and almond flour?
Simple – almond meal is darker in colour because it is made with almonds with their skins on. Almond flour, on the other hand, is made with blanched almonds.
I prefer cooking with a more finely ground almond flour or meal as I find it a lot lighter. Another thing to bear in mind is that if you're substituting conventional flour for almond flour, you'll need to watch the temperatures – you'll probably need them a lot lower.
Make your own
You can make your own almond flour by blanching almonds and grinding them – but be careful not to over grind, or you'll end up with
almond butter.
To get really good results (like shop-bought almond flour), you'll need a grain/nut mill,
like this. If that's too much like hard work, you can buy your almond flour or meal ready to use.
Remember – buy in bulk to save money – the small packs are really expensive.
Substituting flour for almond flour
Unfortunately, it's not as simple as substituting one cup of white or wholemeal flour for one cup of almond flour. Almond flours lack the starch and gluten found in regular flour, which may mean you need to consider adding some sort of binding ingredient like eggs. You may also find that a 1:1 substitution makes your recipe turn out too dense.
Storing almond flour
As this is an oil-based flour, you need to make sure it doesn't turn rancid (if it does, throw it away). I store mine in the freezer, but if you keep yours in a cool, dark place it should be fine for several months. Another reason to buy in bulk.
Here are some of my paleo recipes to try, which use almond flour:
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