Maybe everyone knows but really easy to make your own mince with a good food processor. Dice up in about 1" pieces, spread out

on a plate or metal tray and pop in the freezer for about 30min to an hour until the meat stiffens (not frozen).

Put in the food processor and pulse on high until required consistency is reached. For rissoles, burgers etc probably grind a little finer.

For larb etc a little coarser. If you have a lot of meat to do do in batches say about 3 cupfuls at a time. Distribute the fat evenly amongst

the batches. You do need some fat through the mince but the amount you use depends on your taste and health requirements.

This method works surprisingly well. Nice and even and you know what is going in your mince. I find pork loin or shoulder good for pork

mince and topside / round best for beef mince. Good luck! :-)

What's wrong with a knife and chopping block?

Cheaper and easier to clean after.

Makro dues an oustanding job.

Makro dues an oustanding job.

Too coarse for my taste, sometimes you will find small bone or gristle pieces inside the minced meat.

But if I'm too lazy to clean my meat grinder, I use it sometimes for small amounts (up to 1KG), when making "German Frikadellen" for example.

Makro dues an oustanding job.

Too coarse for my taste, sometimes you will find small bone or gristle pieces inside the minced meat.

But if I'm too lazy to clean my meat grinder, I use it sometimes for small amounts (up to 1KG), when making "German Frikadellen" for example.

Makro, or at least our local Makro's mince looks like it would kill a brown dog. My food processor is not course at all, infact I like my mince fairly fine and even.

I only ever do kilo lots at a time though

Tesco does a good one (pork). Not the coarse crap out on the floor but in 450 gm packages in the the coolers. Very fine and lean.

Makes a good burger.

Beef, I pretty much don't do unless I use imported meat.