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How to transform a Beef casserole family meal into a baby and toddler meal

How to get the best out of mince

Here are the answers to some common mince storage and cooking questions that may help you prepare your next beef or lamb mince meal.

How to buy and store mince correctly

Feel or touch the packaging when buying pre-packaged mince, particularly in supermarket fridges to ensure they are still well chilled. Only buy mince from undamaged packaging.

Ensure the package is sealed properly and that meat juices cannot leak.

Do not store fresh mince any longer than necessary

Refer to use-by-dates for packaged mince and use well within that time. Loose mince purchased from the butcher is best used within 1 to 2 days of buying it.

Freeze mince you don't intend to use

Uncooked mince can be frozen for 2-3 months. Rather than freezing loose mince in roundish shape as bought from the butcher lay it out flat to freeze. This is important as it allows the mince to freeze evenly and it allows the mince to thaw evenly.

Cooked mince dishes can also be frozen for later use.

Thaw frozen mince (and any meat) in the fridge

Place the frozen package on the lowest shelf below and or away from any ready to eat food. Don’t let drips from the thawing meat come into contact with food that’s ready to eat.

Only thaw mince in the microwave if you’re cooking the mince immediately thereafter. Do not leave it to sit for any length of time before you cook it.

NEVER refreeze thawed mince (or any meat) without cooking it first.

Questions we are often asked about mince

Q: What grade of beef mince should I use?

Different grades of beef mince are best used in different types of recipes. The leanest mince is the best choice for hamburgers and bolognaise sauce while the mid-range grades with a little more fat are good for meatballs, kofta and meatloaf.

Q: How do I know if beef mince is cooked properly?

All mince meat dishes should be cooked so they are no longer pink. Burgers should always be thoroughly cooked. Burgers of any type should NOT be served undercooked, rare or pink. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.