0208 166 2688

Steak Mince (5% fat)

£7.47/Kg 5-6
3Kg / £22.41
Full flavoured 5% fat steak mince

The beef used for this mince has been fully matured before mincing it's packed full of flavour.

So it's perfect for adding a little zest to traditional dishes like cottage pie, chilli or traditional spaghetti bolognese.

You'll find almost no fat when you brown this steak mince because it's 95% lean beef. So it's great if you're after a healthy option.

  • What's Delivered?

    Delivered in a plain plastic catering bag.

    This will be minced on the morning of delivery and put loose into a bag.

    Expect some natural discolouration of any surfaces that have been in contact with the air. And a bit of liquid to collect at the bottom of he bag.

  • How long will prep take?

    5 minutes

  • Refrigeration

    1-2 days

    With fridge set at 1-4 °C

    Mince is very susceptible to bacterial infection. That's because bacteria that usually stays on the surface, is ground down inside the mince.

    So, always make sure it's fully cooked. And, if you use it for burgers, never serve them “rare”.

    Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.

    Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

    Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

    Let the air circulate
    All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs.

  • Freezing

    2-3 months

    Fry mince before you freeze it. You preserve more taste and texture that way.

    Don't fry it with onions, because onions change taste in the freezer. Best to add cooked onions to the mince after you defrost it. Freeze meat as quickly as possible. The most damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest.

    Once frozen your biggest problem is air.

    Any frozen food in contact with the air will dry out and get freezer burn.

    So make sure anything you freeze is 100% airtight.

    The slower you thaw your meat the less juice is lost. Defrost it in the fridge.