Commercial beef mince sold in Australian supermarkets is a versatile and economical choice for many households. It’s made from various cuts of beef, including chuck, blade, brisket, topside, and round steak.
The process of making beef mince exposes more surface area to bacteria than bigger, single cuts, so it’s important to maintain good food safety habits when handling mince.
In terms of nutritional content, the fat to protein ratio in regular beef mince can vary. For instance, Coles 3 Star Regular Beef Mince, based on a 100 g serving size, contains 19.9 g of protein and 17 g of fat. However, this ratio can change depending on the specific brand and type of mince.
Beef mince is quite economical, with prices varying depending on the fat content and brand.
Commercially produced beef mince in Australia is generally safe to eat. The Australian Government has strict regulations and standards in place to ensure the safety and quality of meat products. These include regular inspections of pre-packed items to ensure consumers are getting what they’re paying for. However, it’s crucial to store and cook mince properly to prevent any food borne illnesses. For instance, it’s recommended to cook leftover raw mince within 1–2 days of purchase or freeze it right away.
There are many ways to cook beef mince. I do it a few ways. When I am busy and don’t want to spend time behind the stove, I use the air fryer.
Ingredients
- Beef mince
- Grated cheese
Equipment
- Air fryer
- Baking paper
- Baking dish
Instructions
- Unwrap the beef mince and aliquot into refrigerator containers.
- Scrunch a length of baking paper under some running water and then lay it out on the bottom of a baking dish.
- Put the beef mince on the baking paper.
- Spread some grated cheese on the beef mince.
- Cook the meat in the air fryer for 25 minutes at 120 °C.
- Eat straight from the baking dish with a fork.
Photographs
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