So many times iv alighted here by mistake , on the way to a Bolognese ( minced beef )

I don't know how I manage it , just go to where it says beef and pick up a packet - maybe its marketing ??

what do you do with the stuff ? apart from make beefburgers or shepards pie

 

*****

Edit: meaty *****

 

Steak mince might have fewer chewy bits in it because it comes from specific cuts of cow & is usually leaner than minced beef which is the meat that's left over once all the specific cuts have been removed from the carcass.

Both are used for the same things. Neither are inside a 'mince pie'. No one knows what's inside those.

 

The round mince pies you get in Scotland contain the cheek meat from a cow.
As a lab tech many years ago I had to visit the local abattoir to collect eyes for dissection. The cows heads were scrapped clean and that was what goes in the mince pies.
I was never a great fan, but have never touched one since discovering what they contain.
I do believe that's why you sometimes get the odd eyelash in a Scotch pie.

 

I have been butchering for 29yrs and have never put cheek meat in a scotch pie

 

Just out of interest what do you put in then?

 

I had a friend whose dad owned a local bakers. I can remember my pal showing me the stuff his dad filled his pies with and it looked very similar to the meat the abattoir workers indicated.
I remember it as a shimmering grey gunge.

That was a long time ago however and maybe things have changed.

 

Minced beef flank

 

There wont be many that do now as cheeks are not cheap to buy now as restaurants sell them now

 

yes meat ***** ( seems slightly pointless as does making a burger out of it )

And ill reserve shepards pie till when I can eat only through a straw

Was utterly bland made into spag bol

 

Add 10% to 25% good quality pork mince to your boly sauce or meat-*****, if you want serious amounts of flavour

 

Because of this thread i've bought some Steak mince today got no idea what I'm going to do with it though.

 

Did you use fresh basil and red wine?

There's actually only a very small amount of meat in a real spag bol and it takes a couple of days to make it properly, bit of a culture shock when you have the real thing made by some old italian grand mother, and it's a very big deal to them, kind of the proof in the quality of a woman is how well she makes a spag bol.

 

Except for the fact spag bol is actually a *******isation in itself (seldom seen in Italy), you really need a thicker pasta for use with Bolognese as spaghetti doesn't tend to carry the sauce so well.

 

My best mate lived in Ticino on the Swiss Italian side of the border for a few years, literally 5 mins from the border... his girlfriend decided she was going to cook us proper Italian spag bol having seen the mess we make of it in England ... never seen such a fuss made about dinner in my entire life... couple of days before had to go shopping to get all the right ingrediants, she nearly had a melt down because she couldn't find something.

Her mother then spent the next couple of days making the "Special family recipe" ... I was like when the £u@k is this spag bol coming ... Big day arrives, few of her mates round... few drinks and finally after much fussing in the kitchen and a trip to mothers down the road for the "special cargo" and it turns up and I'm like where's the £u@king meat ... few dots clinging to the pasta... which apparently is what all the fuss was about as it has to be made in such a way as to make the sauce stick to it and that's the trick in a good spag bol.... bit of an anti climax if you ask me, but then again I can be a bit of a Philistine sometimes, more so when I'm promised a good feed and I get a plate with no meat on it, what's that about.

Was like eating macdonalds or a chinese... hungry again 2hrs later Italians are so full of $h!t sometimes, especially when it comes to food.... tomatoes, pasta and basil, well not really but you get my drift.

Up side though his new Mrs from Milan is a fantastic cook and puts on a proper decent spread, her langoustines in brandy sauce are to die for, stuff of legends.

 

His new Mrs may well be a fantastic cook, but is she a looker?

 

I think the reason there isn't much meat in proper Italian bolognese is because their beef is ****. The mince is rubbery so is best used sparingly. They don't hang/mature their beef carcasses before butchering them, the way that we do. France is a bit like that too. When beef is bright red it's never a good sign - too fresh. Dull, dark red = mature & tender.

 

Wouldn't meat have been expensive too , to general masses ?
Saw Antonio Carluccio making it , no doubt tasty .

Heathen that I am I like the English /garlic laden slop too

 

#firstworldproblems

 

Yeah she's pretty tasty too.. fit as fahook...the one before wasn't bad either but she was a bit of a primadonna... mind you he's a bit of a sword smith, looks like George Clooney and speaks like Prince Charles... so they tend to fall at his feet.

Usually takes em a while to figure out he's a scumbag cheating rat ba$tard though, we call him the sleaze master general... amongst other things.

 

Not always, they tend not to hang it here in Croatia either... unless it's for curing with loads of salt and smoke... but that's usually Pork...as with many hot countries, as traditionally the cold store is just a cold dark room on the cool side of the house or in the cellar.

I've had some of the best beef I've ever tasted out here but it's usually young bulls that they butcher and sell the meat, I buy mine off a friend that keeps cows as his sideline (almost everyone has a sideline out here as wages are rubbish) and the meat is fantastic, so tender and of course organic home reared, so it doesn't get much better.

 

Ah yes! We bought pre-seasoned mixed mince from a butchers in Provence last year and it was bloomin' lovely! In fact all the food and drink was in that neck the woods.

 

Used something like that ratio before now , was good

just think it was a con , that in the BEEF section of the meat isle the first thing you saw was steak mince


the beef mince was in another spurious section on the end one the isles !

 

Meat for sauce according to AC

1/3 Baby Beef
1/3 Pork
1/3 Veal