Mince

[2Margaret]

Having moved to a new area, have found a good butcher. However, his 'minced steak' (quite expensive) when cooked in a bolognese sauce seemed to cook up quite hard. I am wondering if this is because of the very low fat content. He is happy to mince 'to order' so am wondering what would be the best cut of beef to mince for such recipes. Any thoughts?

[EcclesCake]

For my ragu I use a 50/50 split of pork (shoulder) and beef (chuck) and cook long and slow.

Doesn't really answer your question though ;-)

[Bromsgrove]

Hello, I am pleased you have found a good butcher, well worth cultivating!
Why not tell him what happened and perhaps he will be able to advise on an alternative cut for mince. I am sure you have plenty of delicious meals ahead.

[Anngel]

I agree that lean steak mince often cooks up rubbery. My mother usually asks for the butcher to mince braising steak. Then cook slowly for about 2 hours and you will get lovely tender mince. I once read a bolognese recipe which recommended cooking for 3 hours. And it is so much nicer when you do this.

[mike11111]

Bromsgrove, your name reminds me of a place where I used to teach many years ago. In the middle of the town with the same name was a butcher's shop which glorified in the name of "Badham and Grizzle"

[jack daniels]

try asking him to double mince it for you - many good butchers would be happy to do this for you

Anna x