Thread: Economics of your own meat grinder

Originally Posted by Preacher

No eggs means you can effectively medium rare that sucker, and if you do then you will never go back.

I was taught you should never have any mince products rare as by being minced bacteria can be spread all threw the product where as on a steak it is only on the outside where the bacteria can be killed by the heat.

Happy to be corrected on that tho. @Angus what are your thoughts?

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Originally Posted by veitnamcam

I was taught you should never have any mince products rare as by being minced bacteria can be spread all threw the product where as on a steak it is only on the outside where the bacteria can be killed by the heat.

Happy to be corrected on that tho. @Angus what are your thoughts?

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That's an interesting point.

I'd struggle to get medium rare mince of any kind past the food police in my family. They just don't like pink mince, period. But also for those venison burgers, the overall texture and additional ingredients of the mix we use, eggs and all, just works, if they love something and demolish a plate of it and go back for seconds and thirds then I'm happy. They're growing like weeds at 12 and 10yrs old so lots of good food available in the fridge at all hours for when they're hungry is important. With the kids though, one thing I've learnt with some of my more experimental efforts is one bad experience with a new food can make it bloody hard to get them to accept having another go next time, so I'm pretty careful when we try something new not to push the boundaries too far.

That sometimes entails simply not telling them what they are eating.

Beef sweetbreads, heart, tongue, liver and kidneys, etc etc goes down a treat as long as I lie about what it is before they eat it. (And sometimes afterwards too...) They flatly refused tripe though.

I'm not doing too bad. My 12yr old will take on a half teaspoon of Blair's Death Sauce on a lump of beef. That's pretty hardcore.

Originally Posted by veitnamcam

I was taught you should never have any mince products rare as by being minced bacteria can be spread all threw the product where as on a steak it is only on the outside where the bacteria can be killed by the heat.

Happy to be corrected on that tho. @Angus what are your thoughts?

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I asked the head chef at work (he's a hunting mate as well) about mince. The surface of red meat has to be cooked to kill any bacteria that may be transferred by contact. Specifically I was asking how a chef can make Steak Tar tar when this is the case. He tells me the only way to do this is get a large piece of meat, cook the entire outside (essentially rare) then set aside to cool on a sterile board / dish. Wait until it is cold, then cut the cooked meat off with a clean knife to ensure that there is absolutely no possible contact from the meat handling.

But unless you are processing / mincing meat that had been cooked, then your mince needs to be cooked through or you are risking food poisoning. I find if you dont want them to dry out, dont cook them on high Turn the heat down cook them through ona low heat, then as they are nearly done take them from that pan and put them on a high heat to brown the surface up.