Minced Steak is one of our most popular products, so much so we make it every day here in the Butchery. As it’s made from the off-cuts of our pure grass-fed, fully matured beef, it’s lean, easy to cook and most of all, delicious. I took Suzanne around the butchery to explain just why our mince tastes so good…
All of our steaks are hand cut by our butchers, for example, our Pavé Rump Steaks. We take the centre rump muscle and use it for Pavé Rump Steaks, Pavé Rump Medallions and for Mini Steaks. Some steak will be ‘leftover’ as it’s too small to be used anywhere else but because it's so good we don't want it to go to waste. These off-cuts of lean trim are collected, bagged, weighed and labelled.
We do the same when we are cutting our Fillet, Sirloin and Ribeye Steaks, so all the tasty off-cuts are mixed and put through our mincer. We tried many different grinds before settling on the perfect texture for our mince – a coarse texture with an equal distribution of fat. This gives our mince it's fantastic, deep flavour and each batch is minced twice for optimum results!
Our mince is then used in a variety of ways – as Minced Steak itself or in our Meatballs, 100% Steak Burgers and our Seasoned Beef Burgers. It’s packed and labelled by hand so it makes its way to you in perfect condition.
Our Mini Steak Burgers, packed and labelled by hand
Our Minced Steak really is a labour of love, so when you’re making your family’s favourite meals, you’ll really notice the difference. Everyday eating never tasted so good!