Difference between Regular and Premium Mince?

Discussion in 'Geek Food' started by bart5986, Jul 28, 2009.

  1. bart5986

    bart5986 Member

    Joined:
    Jan 31, 2006
    Messages:
    4,963
    Location:
    Brisbane
    Lately i've been preparing a weeks worth of pasta with tomatos from a can and mince.

    Since i'm not making burger patties from the mince or anything like that I was wondering if there a point in buying premium mince?

    Would it be much healthier or taste better?

    It seems like you would only notice it if you were eating the mince by itself.
     
  2. dillusional

    dillusional Member

    Joined:
    Apr 11, 2002
    Messages:
    592
    Location:
    Balmain
    I think premium mince has less fat in it.
     
  3. Active Snail

    Active Snail Member

    Joined:
    Aug 17, 2005
    Messages:
    3,328
    Location:
    Murwillumbah NSW
    Premium mince is the offcuts of superior cuts of beef, like eye fillet, rib fillet, tbone etc. Its usually minced three times over. The normal mince is brisket, leg and rump off cuts, minced once. Because regular mince has a much high fat content its nutritionally worse for you then premium, but stays super moist when you cook it.
     
  4. kuruptz

    kuruptz Member

    Joined:
    Jan 24, 2006
    Messages:
    1,506
    Location:
    Glenfield, NSW
    Mostly fat content.

    But imo the fattier the better, i'd only buy premium if on a diet as fat = flavour

    For pasta i WOULDNT buy premium, the cheaper mince will taste nicer because of the fat content :)
     
  5. OP
    OP
    bart5986

    bart5986 Member

    Joined:
    Jan 31, 2006
    Messages:
    4,963
    Location:
    Brisbane
    I'm tempted to buy regular now :) How bad is it for you exactly?

    I would think its not that bad considering i'm having pasta and canned tomato with it. I have never seen nutritional information for mince.

    Interested in more opinions on this.
     
  6. kuruptz

    kuruptz Member

    Joined:
    Jan 24, 2006
    Messages:
    1,506
    Location:
    Glenfield, NSW
    About double the fat content of premium sometimes less.

    Its not exactly bad for you especially that you dont really get much mince in each bowl of pasta, pasta really spreads out mince so it makes for a balanced meal.

    You could always cook the mince and drain the fat after cooking.

    Its really not worth worrying about. :)
     
  7. z2177199

    z2177199 Member

    Joined:
    Apr 19, 2002
    Messages:
    1,994
    Location:
    Sydney
    eye fillet is one of the most expensive part of a cow and cost like 20$/kg. I dont think anyone mince the eye fillet.
     
  8. jET_M@X

    jET_M@X Member

    Joined:
    Jul 28, 2003
    Messages:
    2,358
    If you're not lazy then just cook off the regular mince and
    drain off the fat once you're done frying.
    Probably not recommended for hamburgers...
     
  9. hoonda75

    hoonda75 Member

    Joined:
    Dec 12, 2006
    Messages:
    1,294
    Location:
    Land of Coopers & FUIC
    He is not saying they mince up large peices of it just the offcuts/leftover bits ;)
     
  10. infernooo

    infernooo Member

    Joined:
    Apr 17, 2005
    Messages:
    406
    Location:
    Sydney, NSW
    Where in Sydney are you getting it for $20/kg? Must be cheap nasty stuff...

    The good eye fillet goes for at _least_ $60/kg !
     
  11. seamer

    seamer Member

    Joined:
    Aug 19, 2001
    Messages:
    1,825
    Location:
    san jose, california
    I think its safe to say the cheaper stuff is fattier.

    What most people do is fry up the meat, throw it into a colander and then rince the fuck out of it with hot water to get rid of the extra fat. If you do it to premium and regular you'd hardly notice the difference at all - if any.
     
  12. Smegger

    Smegger Member

    Joined:
    Jul 24, 2001
    Messages:
    2,729
    Location:
    Adelaide, with joy.
    No most people do not do that - rinse any flavour down the sink.

    Sensible people buy premium(check with your butcher, mine uses generally the same cuts for both but the premium is leaner and has more topside off-cuts) or they pour off some of the fat after browning the mince, or both.

    Remember kiddies, fat is flavour.
     
  13. scon

    scon Member

    Joined:
    Sep 14, 2005
    Messages:
    5,222
    Location:
    San Mateo, CA
    25% pork shoulder mince and 75% veal topside mince ftw!
     
  14. mrs dan77

    mrs dan77 Member

    Joined:
    Jul 19, 2008
    Messages:
    1,658
    Location:
    Under a large rock!
    Oh yeah. :thumbup: The pork adds a nice sweetness. But I tend to use beef mince as it's got a stronger flavour, and then go a higher % of pork, like 60% beef and 40% pork.

    Anyways, premium mince tastes better. Budget/regular mince doesn't have as much meat in it, and has a blander flavour. Yes, fat has flavour in it, but meat has more - premium mince has more meatiness to it.
    Just do yourself a favour and don't get a low-fat variety of mince - ie 1 that is specifically marketed as being low-fat, not "premium". (I think that might be bulked up with fillers in a similar way to sausage mince. At any rate, it tastes like that new variety of vegemite.)
     
  15. Stone2x

    Stone2x Member

    Joined:
    Aug 17, 2004
    Messages:
    1,005
    Location:
    Mornington Peninsula, VIC
    You wash cooked meat with hot water? :upset:
     
  16. infernooo

    infernooo Member

    Joined:
    Apr 17, 2005
    Messages:
    406
    Location:
    Sydney, NSW
    Agreed - for the best beef mince, make it yourself. Untrimmed chuck steak (approx 80% lean, 20% fat), PERFECT for burgers.
     
  17. kuruptz

    kuruptz Member

    Joined:
    Jan 24, 2006
    Messages:
    1,506
    Location:
    Glenfield, NSW
    Are you talking about removing all the flavour or fat!

    You had it right until you mentioned rinsing meat with water!
     
  18. StormWaterdrain

    StormWaterdrain Member

    Joined:
    Jan 9, 2002
    Messages:
    1,292
    Location:
    Sydney
    Rinsing meat with water? WTF is wrong with you? Are you some kind of undercover vegetarian?
     
  19. yanman

    yanman Member

    Joined:
    Jun 4, 2002
    Messages:
    6,609
    Location:
    Hobart
    Hmm interesting. I didn't think about the moist thing. I would buy regular from now on if I had a fat separator, cos there's no way I'd want to leave all that fat in (my bolognese).
     
  20. bobfranklin

    bobfranklin Member

    Joined:
    Feb 11, 2003
    Messages:
    803
    Location:
    Bendigo, Victoria
    Brown it off first then rest on paper towel and clean the pan ;)
     

Share This Page

Advertisement: