A few weeks ago I bought a mincer. Since then I have minced up some prime beef and the flavour is so unlike the stupormarket beef it is quite unbelievable. I mean, all they do is grind up fresh beef too right? The cut and being able to hand pick what you are about to grind up really does make a difference.
I bought a slab of porterhouse steak with a thick rind of yellow fat. i trimmed most of the fat off and minced the sliced meat.
First I ground up the fat. It really isn't that much effort to do it and quite fun.
Here is the jug i was left with.
When I chose the piece of porterhouse, I chose the one with the yellowest fat. That is usually a sign that the animal was pastured on green grass and therefore the fat contained high levels of vitamins. The same ones that make your chicken eggs bright orange or yellow and good butter and cream yellow. Here it is beside a block of butter.