What is the difference between Mince Beef + Premium minced beef?

Forums › Off topic › What is the difference between Mince Beef + Premium minced beef?

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#1287051 18-Apr-2015 23:53

mattwnz: Pretty sure it is percentage of fat. I always buy premium. I always boil off the fat anyway, and quite a lot comes out of it.. Fair go I believe did a story on it where they measured the fat contents on the different types of meat, and I recall some of the premium ones they tested had the same fat content of the regular mince.

Yes that's right, I remember the episode.

Don't base your decision on the 'premium' sticker. Just Look at the meat, the more white bits it has, the more fat it has.

Batman

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#1287071 19-Apr-2015 06:44

timmmay: Less brains and eyeballs.

(I've been vegetarian for 5+ years, and haven't eaten mince in probably 25 years).

Apparently not. Supposed to be left over cuts of meat. No eyeballs organs tails or guTs :)

kendo

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#1287096 19-Apr-2015 09:34

joker97: https://www.youtube.com/show/whatsreallyinourfood

This channel is not available in your country.

What country do I need to 'be in' ?

Stu

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#1287101 19-Apr-2015 09:53

Not this one, it would seem! Same problem here on a Spark VDSL connection.

People often mistake me for an adult because of my age.

Keep calm, and carry on posting.

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#1287102 19-Apr-2015 09:53

probably usa. I can't access it too. but I know there is an episode where they tested it. all failed to meet the recommended criteria except one exotic shop (was not a supermarket). the worst was I can't remember so I won't randomly defame some random butcher, coz it could have been a supermarket.

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#1287103 19-Apr-2015 09:54

Stu: Not this one, it would seem! Same problem here on a Spark VDSL connection.

if you spark it up I'm sure it will have less fat if you ask George Foreman

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#1287141 19-Apr-2015 12:01

What's the difference?

About $7.00 a kilo

garvani

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#1287760 20-Apr-2015 14:12

This is going back 15 years now but i used to work in a supermarket after school, i got relegated to the butchery after sometime in produce and making mince was one of the things i did.. I don't know if things have changed or if every supermarket done this but heres what went down in goold old Motueka.

Mince: Off cuts, old steak, heart, liver, pigs head, anything meat related went into the mincer. Then we put some type of bleaching powder over it which made it the bright red colour.

Premium Mince: Strictly old steak nothing else.. Same bleaching powder.

Needless to say i don't touch normal mince anymore, the whole experience turned me off meat for 6 months as well :D

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#1287770 20-Apr-2015 14:21

maybe someone can ask their supermarket butcher what goes in their mince. i hope my supermarket butcher wasn't lying!

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#1287783 20-Apr-2015 14:29

We never buy Super Market Mince its disgusting. Actually we don't buy Super Market meat period.

Here is a crazy notion, lets give peace a chance.

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#1287787 20-Apr-2015 14:37

Fair Go last year did a mince segment last year: http://tvnz.co.nz/fair-go/demystifying-mince-we-actually-eating-video-6012268 talks about fat content and preservatives (not allowed).

Likely to be the most local & up to date (legislation wise) video segment you can find at the moment.

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#1287809 20-Apr-2015 15:30

nigelj: Fair Go last year did a mince segment last year: http://tvnz.co.nz/fair-go/demystifying-mince-we-actually-eating-video-6012268 talks about fat content and preservatives (not allowed).

Likely to be the most local & up to date (legislation wise) video segment you can find at the moment.

thanks that was the show I watched. not sure why I thought it was the other one.

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#1287818 20-Apr-2015 15:50

garvani: This is going back 15 years now but i used to work in a supermarket after school, i got relegated to the butchery after sometime in produce and making mince was one of the things i did.. I don't know if things have changed or if every supermarket done this but heres what went down in goold old Motueka.

Mince: Off cuts, old steak, heart, liver, pigs head, anything meat related went into the mincer. Then we put some type of bleaching powder over it which made it the bright red colour.

Premium Mince: Strictly old steak nothing else.. Same bleaching powder.

Needless to say i don't touch normal mince anymore, the whole experience turned me off meat for 6 months as well :D

Your description takes me back... the first paying job I ever had was working weekends and school holidays in a takeaway bar in central Auckland in the mid-1970s. As the new kid I got given all the tasks nobody else wanted to do, one of which was using an ice cream scoop to dig balls of mince out of big plastic bags full of the stuff, to make burger patties. One day we ran out and the boss drove me to some commercial butchery where I waited and watched new bags of mince being prepared. I never ate another one of our burgers after seeing the stuff they put through the mincer.

That bleaching powder must be the answer to one of my food questions: How come when you look at a packet of mince it's all pink and fresh and meaty looking, but when you open it up the mince underneath looks kinda grey and sick...

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#1287829 20-Apr-2015 16:14

garvani: This is going back 15 years now but i used to work in a supermarket after school, i got relegated to the butchery after sometime in produce and making mince was one of the things i did.. I don't know if things have changed or if every supermarket done this but heres what went down in goold old Motueka.

Mince: Off cuts, old steak, heart, liver, pigs head, anything meat related went into the mincer. Then we put some type of bleaching powder over it which made it the bright red colour.

Premium Mince: Strictly old steak nothing else.. Same bleaching powder.

Needless to say i don't touch normal mince anymore, the whole experience turned me off meat for 6 months as well :D

I'm like that with yoghurt.

I spent a year milking cows between doing A levels and going to university.

One of the things I did periodically was climb into the bulk milk tank and scrub the inside to get rid of what was for all intents and purposes, yoghurt that had formed in the nooks and crannies where the automatic tank washer did not quite reach.

Ever since then, I have been unable to face the stuff or understand why people pay to eat what amounts to gone off milk!

mattwnz

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#1287831 20-Apr-2015 16:19

garvani: This is going back 15 years now but i used to work in a supermarket after school, i got relegated to the butchery after sometime in produce and making mince was one of the things i did.. I don't know if things have changed or if every supermarket done this but heres what went down in goold old Motueka.

Mince: Off cuts, old steak, heart, liver, pigs head, anything meat related went into the mincer. Then we put some type of bleaching powder over it which made it the bright red colour.

Premium Mince: Strictly old steak nothing else.. Same bleaching powder.

Needless to say i don't touch normal mince anymore, the whole experience turned me off meat for 6 months as well :D

I can't see how they could be allowed to add additives if it doesn't say so on the packet?

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