Ground beef, typically from chuck or a blend of cuts. Fat percentage matters — 15–20% fat makes the best burgers; leaner mince is better for sauces. Handle gently for best texture.
Beef mince is ground meat typically sourced from various parts of the animal, often chuck, brisket, or trimmings from other cuts. The mixture of muscle and fat content varies depending on the blend, which influences the texture and cooking properties. Unlike a solid cut, mince is loose and requires different handling and cooking approaches to bring out its best qualities. When cooking over fire, the method depends on the intended dish. For burgers, shaping the mince gently into even patties helps maintain juiciness and texture, cooking over moderate direct heat to avoid drying out. For sauces or bolognese, slow cooking at lower temperatures allows the mince to brown and break down, developing deep flavour without becoming tough. Keeping an eye on the fat content and cooking time is key to achieving the right balance between moisture and caramelisation. When buying mince, look for a balance of lean meat and fat - around 15 to 20 per cent fat is ideal for burgers, providing flavour and moisture without excessive greasiness. Leaner mince is better suited to dishes where the meat is combined with other ingredients, such as sauces. Avoid mince that looks overly dark or has a wet, slimy texture as this can indicate poor freshness or quality. Handling mince gently when forming shapes will preserve texture and help avoid dense, dry results.