Q. What meat to use in a mincer?
A.Depending on the cuisine you are making, mincing different kinds of meat is possible. Meatballs, meatloaf, and burgers are made from beef most often. Commonly made sausues from pork can be blended with different meats for taste. Good for making healthy burgers or meatballs, chicken and turkey may be flavoured by mixing with herbs and spices. Usually found in Mediterranean cuisine as koftas, lamb can also be minced. For interesting tastes in burgers or sausages, minced venison or game meats could also be used. Use meat cuts that are not very fatty to minimise; too much fat will make the mince overly wet and difficult to deal with. Though you might add some fat if needed for taste and texture, lean beef cuts are an excellent option. To prevent contamination, always have the meat hygienically handled and fresh. Cutting the meat in advance into smaller chunks before mincing helps it to feed cleanly into the mincer, therefore producing less complex grind. It is therefore simpler to cook consistently and mix with other elements.
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