Mince Meat

[bb25wa]

I tried to mince meat last night & it wasn't too successful..!  I used blade steak & left all of the fat on the meat.  The fat then got caught around the blades...leading to a very chunky mince.  Does anyone have any tips/suggestions..?

[judydawn]

bb25wa I cut all the fat off and mince it for a very short burst, check it and do it again until I am happy with it. They say semi frozen meat is best but I have done it fresh and had no problems.

[Katya]

I find that I don't get great results mincing in the Thermomix - to me it is important to be able to use the less good cuts of meat for mincing and I don't think it suits the TMX to try these so I'm afraid I've abandoned it for mincing

[farfallina]

I do it often and I am very pleased with the results
As far as I know you need to remove fat and nerves first
Then you cut the meat into cubes
You mince it for 10 seconds on Speed 7
The max amount to mince is 300g
This is what Italian EDC says at least 

[faffa_70]

I find you get a far better and even result if you freeze the meat until it is firm first (not frozen solid!!) When you cube it, they must also be as even as possible 

[Thermomixer]

I find that it is best to cut into 2 cm chunks & partly freeze as others have said & max of 250 g for me & turbo & watch carefully.

[Halex]

I have just minced some diced beef in batches.

It looks so much better than mince bought as mince.

I have done chiken many times but never mince!

Not buying mince again, it looks too nice for bolognaise.

Hally

[passionflower]

I will have to give it another go with partially frozen chunks, I tried it and it was more of a paste than mince so ended up buying some mince the other day.

[Halex]

My mezt cane from the freeze & as i was home all day just kept xhecking it tonsee hie the derostingvwas going.

It looked great and tastes great too.
Hally