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!