Mincing meat problem

[Halex]

Yes I have come to the conclusion TMs do not mince well.

Not sure whether its worth the money to buy a mincer as I get mince in my meat orders. Good ones arent cheap.

H

[dede]

If you can get mince then I wouldn't bother buying a mincer that's for sure. I guess it would depend on how much mincing you would want to do. Years ago you could take meat to a butcher to get them to mince it for you for a small fee, but now with food regulations they are not allowed to do it. When we owned a butcher shop we used to quiet often mince up other peoples meat for them as it only takes a couple of minutes and it's done.

[Halex]

I agree Dede not worth it. In my cow order there was a fair bit of mince, I still have some left. If I run out before the next order, its cheaper to buy a couple of kilos than to buy a mincer.  But then I shoukd be sayi g why buy mince you have other meat to eat.

H

[cookie1]

Very true Hally. If you keep buying in bulk you'll probably have plenty of mince.

[keiramax]

Haven't tried mincing in the TM.  But I've got an attachment for my KA which I'm very happy with.  If mincing raw meat I partially freeze it as well.  Nothing better than mincing up leftover roast lamb for a shepard's pie. however now I do the mash in the TM.

[Halex]

The TM chops cooked meat up to perfection, its just the raw meat.

H

[faffa_70]

funny thing is I would rather have the TM consistency and know what is in it  after 4 1/2 years we are used to it now and I just could not buy mince. I shudder thinking about it lol so I guess it is really a case of each to their own. The main thing is to make sure you are not over processing it when you mince it - it is so easy to do!

[Halex]

Ok Faffa, fancy a coffe one day at my place & you can show  me

H

[Tan]

funny thing is I would rather have the TM consistency and know what is in it  after 4 1/2 years we are used to it now and I just could not buy mince. I shudder thinking about it lol so I guess it is really a case of each to their own. The main thing is to make sure you are not over processing it when you mince it - it is so easy to do!

i actually agree with you Kathryn - we would much rather mince our own meat knowing that it is ONLY meat!!!
Store bought mince (even good quality), makes my DH quite unwell. Since i have been doing our own - no problems for him.
Yes -it's a different texture but we are now used to that - and the key is to not over do it - just turbo a few seconds at a time until you get the texture you want. 

[Plb16471]

I just made meatballs and the texture isn't to my liking at all,  how does over processing make it worse?  I thought more processing would help.  My dinner may be rice and sauce..minus the meat.

[meganjane]

The meat must be semi frozen to get a good texture. I minced chuck steak yesterday for a meat loaf and it was pretty well frozen. I'd already cut it into chunks and removed fat and sinew. I loathe sinew in mince.

I never buy mince any more, not at $13 a kg when I can buy chuck for $8 a kg. Even with the fat and sinew removed, it's still great value and there's no added water.

[Halex]

I am mincing lamb today, any advice?

H

[nazar]

l did not like mince done in the tmx , but reading this l must try it again thanks for the tips

[djinni373]

I prefer my own mince as well. I mince the meat (and chicken) when it is just thawed enough for me to cut into chunks. The difference in texture isn't an issue in this house of hungry teenagers

[cookie1]

I mince my own chicken but must admit I have not tried meat as yet.