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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#1288526 21-Apr-2015 14:29

Usually the more expensive meat (beef and lamb) has been aged for much longer periods which increases the flavor and makes it much more tender. I don't mind paying more for this on certain cuts of meat but not as a general rule.

mattwnz

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#1288535 21-Apr-2015 14:37

I had heard that they do inject chicken with saline or water. Apparently it is to stop them drying out, but must also add to the weight. You do notice it when cooking as a lot of liquid comes off it. It would be great if all these practices were well advertised, so consumers are aware of them, as at the end of the day it is about the consumer.

TheMantis

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#1288559 21-Apr-2015 15:04

Demeter:
Fred99: Even if more evidence comes which contradicts such past "wisdom" - don't expect rapid change. "Experts" who've held a strong position don't like to be told that they've spent their entire careers being wrong. Science is full of examples of this.

I know what you mean. I've lost enough weight during the last 4 months for people to comment. I avoid talking about what I've been eating though, because it always sparks a slew of ignorant advice that has no scientific basis.

Btw, if anybody is particularly picky about beef, I can highly recommend Green Meadows Beef - their online shop is super efficient and the beef is absolutely top notch Angus, perfectly packed for transport. We won't buy beef from anywhere else now.

A massive +1 to Green Meadows Beef. I've been buying almost all my beef (other than a few ultra premium cuts) from them for the past 18 months or so. The quality is superb, ordering is easy, and packaging and delivery is first rate. The price is also very competitive. The standard of meat generally available in NZ is just appalling, with the worst offenders being the supermarket duopoly. We shouldn't put up with having our best produce sent overseas leaving the rubbish dumped through supermarkets and less than reputable butchers.

Fred99

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#1288581 21-Apr-2015 15:34

bongojona: don't forget chicken mince ! (it's a thing)

My wife is Hindu and as such cannot eat beef (or pork for her) and I cannot recall the last time I bought beef mince.

We do however buy chicken mince now and again.

I can of course eat what I want, but out of respect I pretty much don't buy beef (other than pies/sausages - for work lunches)

A friend of mine spent most part of the year before last in Gujarat. He informed me that as pork was off the menu for some, beef was off the menu for others, and all meat was off the menu for many more, going vegetarian was the simplest option. However, he tells me that onions and garlic were also off the menu for some reason (they have "life" or something). Food was not a highlight of his time there. Catering for a dinner party would be a nightmare.

Fred99

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#1288629 21-Apr-2015 15:59

TheMantis: The standard of meat generally available in NZ is just appalling, with the worst offenders being the supermarket duopoly. We shouldn't put up with having our best produce sent overseas leaving the rubbish dumped through supermarkets and less than reputable butchers.

I've got several vac-pacs of export quality ("Silver Fern Farms" and "Pure South") branded legs of lamb and eye fillet beef here, which I not only bought at my local supermarket, but the prices were very reasonable ($10/kg and $30/kg respectively).

One thing I've discovered at supermarkets is that the butchery staff actually like dealing with customers when they have the time. There's usually a bell to get their attention. If you want 5 sirloins (when they're in packs of 2 or 6 only on the racks), fat trimmed, sliced 1 1/2 inches, and ask politely, you might be surprised how obliging they are - and with the quality.

mattwnz

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#1288630 21-Apr-2015 16:01

Silver ferns stuff seems to be pretty good quality and consist too. I often find with supermarket packet meat, they will tuck the fat behind the meat, so you are also paying for a lot of fat. It is also not consistent quality,

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#1288643 21-Apr-2015 16:16

Fred99: A friend of mine spent most part of the year before last in Gujarat. He informed me that as pork was off the menu for some, beef was off the menu for others, and all meat was off the menu for many more, going vegetarian was the simplest option. However, he tells me that onions and garlic were also off the menu for some reason (they have "life" or something). Food was not a highlight of his time there. Catering for a dinner party would be a nightmare.

Four of us spent 5 weeks in southern India. We stayed vegetarian to basically eat what the locals ate and contrary to expectation had no food related problems. Food was a highlight. We didn't strike any no onion bias, apparently it's a Jain religious thing. Strict adherents avoid root vegetables that can sprout as they are regarded as being still alive.

TheMantis

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#1288649 21-Apr-2015 16:18

Fred99:
TheMantis: The standard of meat generally available in NZ is just appalling, with the worst offenders being the supermarket duopoly. We shouldn't put up with having our best produce sent overseas leaving the rubbish dumped through supermarkets and less than reputable butchers.

I've got several vac-pacs of export quality ("Silver Fern Farms" and "Pure South") branded legs of lamb and eye fillet beef here, which I not only bought at my local supermarket, but the prices were very reasonable ($10/kg and $30/kg respectively).

One thing I've discovered at supermarkets is that the butchery staff actually like dealing with customers when they have the time. There's usually a bell to get their attention. If you want 5 sirloins (when they're in packs of 2 or 6 only on the racks), fat trimmed, sliced 1 1/2 inches, and ask politely, you might be surprised how obliging they are - and with the quality.

The SFF product is available from supermarkets but it's not exactly a direct supermarket product, it's a premium pre-packed product sold in the butchery. The SFF stuff is really good but it's generally obscenely expensive. For example, yesterday at New World in New Plymouth I had a look at a SFF twin pack of angus sirloin steaks (350g total). Looked really good but it was $18 ($63/Kg). I'd agree that on occasions you can get lucky and strike a butcher who can cut to order but it's getting increasingly rare.

Fred99

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#1288660 21-Apr-2015 16:36

TheMantis:
Fred99:
TheMantis: The standard of meat generally available in NZ is just appalling, with the worst offenders being the supermarket duopoly. We shouldn't put up with having our best produce sent overseas leaving the rubbish dumped through supermarkets and less than reputable butchers.

I've got several vac-pacs of export quality ("Silver Fern Farms" and "Pure South") branded legs of lamb and eye fillet beef here, which I not only bought at my local supermarket, but the prices were very reasonable ($10/kg and $30/kg respectively).

One thing I've discovered at supermarkets is that the butchery staff actually like dealing with customers when they have the time. There's usually a bell to get their attention. If you want 5 sirloins (when they're in packs of 2 or 6 only on the racks), fat trimmed, sliced 1 1/2 inches, and ask politely, you might be surprised how obliging they are - and with the quality.

The SFF product is available from supermarkets but it's not exactly a direct supermarket product, it's a premium pre-packed product sold in the butchery. The SFF stuff is really good but it's generally obscenely expensive. For example, yesterday at New World in New Plymouth I had a look at a SFF twin pack of angus sirloin steaks (350g total). Looked really good but it was $18 ($63/Kg). I'd agree that on occasions you can get lucky and strike a butcher who can cut to order but it's getting increasingly rare.

The SFF stuff I was referring to was whole lamb legs - a standard enough supermarket item. I know the small SFF vacuum packs you mention. The lamb loin fillets and venison medallions are also divine - but pricey. However, served with a few inexpensive veges, you'll still feed 2-3 persons at the cost of dinner for 3 at Maccas.

Dinner here tonight is a cheap cut of steak (topside - on special) pressure-cooked for 20 minutes, then casseroled (without pressure) so that the veges don't disintegrate. About $12 worth of ingredients to feed 4. It will be very nice - I just sneaked a taste.

marlinz

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#1288724 21-Apr-2015 18:32

Demeter:
Fred99: Even if more evidence comes which contradicts such past "wisdom" - don't expect rapid change. "Experts" who've held a strong position don't like to be told that they've spent their entire careers being wrong. Science is full of examples of this.

I know what you mean. I've lost enough weight during the last 4 months for people to comment. I avoid talking about what I've been eating though, because it always sparks a slew of ignorant advice that has no scientific basis.

Btw, if anybody is particularly picky about beef, I can highly recommend Green Meadows Beef - their online shop is super efficient and the beef is absolutely top notch Angus, perfectly packed for transport. We won't buy beef from anywhere else now.

Guilty of being a loyal Green Meadows Beef customer here also, great family business with excellent customer service and awesome beef .
Well worth trying , my partner and i ran into these guys at the Food Show here in Auckland a couple of years ago and have been buying from them every since they also sell some products at selected retail outlets

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#1288830 21-Apr-2015 22:05

Geektastic:

My favourite example is whole milk, which people avoid as if it was 100% fat when it is in fact 95% fat free...!

Are you serious in not discounting the water content? I think the some% fat free label is often applied to mislead by referring to grams rather than energy. Single digit changes in reference to weight can be quite significant differences in energy. Whole milk is ≈ 50% calories/kilojoules from fat.

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#1288840 21-Apr-2015 22:27

TheMantis:
Demeter:
Fred99: Even if more evidence comes which contradicts such past "wisdom" - don't expect rapid change. "Experts" who've held a strong position don't like to be told that they've spent their entire careers being wrong. Science is full of examples of this.

I know what you mean. I've lost enough weight during the last 4 months for people to comment. I avoid talking about what I've been eating though, because it always sparks a slew of ignorant advice that has no scientific basis.

Btw, if anybody is particularly picky about beef, I can highly recommend Green Meadows Beef - their online shop is super efficient and the beef is absolutely top notch Angus, perfectly packed for transport. We won't buy beef from anywhere else now.

A massive +1 to Green Meadows Beef. I've been buying almost all my beef (other than a few ultra premium cuts) from them for the past 18 months or so. The quality is superb, ordering is easy, and packaging and delivery is first rate. The price is also very competitive. The standard of meat generally available in NZ is just appalling, with the worst offenders being the supermarket duopoly. We shouldn't put up with having our best produce sent overseas leaving the rubbish dumped through supermarkets and less than reputable butchers.

Silver Fern Farms beef and lamb is also excellent and quite widely available in supermarkets.

TheMantis

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+1 received by user: 90
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#1288905 22-Apr-2015 07:38

Geektastic:
TheMantis:
Demeter:
Fred99: Even if more evidence comes which contradicts such past "wisdom" - don't expect rapid change. "Experts" who've held a strong position don't like to be told that they've spent their entire careers being wrong. Science is full of examples of this.

I know what you mean. I've lost enough weight during the last 4 months for people to comment. I avoid talking about what I've been eating though, because it always sparks a slew of ignorant advice that has no scientific basis.

Btw, if anybody is particularly picky about beef, I can highly recommend Green Meadows Beef - their online shop is super efficient and the beef is absolutely top notch Angus, perfectly packed for transport. We won't buy beef from anywhere else now.

A massive +1 to Green Meadows Beef. I've been buying almost all my beef (other than a few ultra premium cuts) from them for the past 18 months or so. The quality is superb, ordering is easy, and packaging and delivery is first rate. The price is also very competitive. The standard of meat generally available in NZ is just appalling, with the worst offenders being the supermarket duopoly. We shouldn't put up with having our best produce sent overseas leaving the rubbish dumped through supermarkets and less than reputable butchers.

Silver Fern Farms beef and lamb is also excellent and quite widely available in supermarkets.

This is true, however, SFF is a branded product aimed at a more discerning market segment (and priced accordingly). Generic supermarket beef is generally of very poor quality relative to the overall quality of NZ production. Countdown NI beef is pre-packaged at a plant in Auckland, pumped full of preservative gas, and then shipped out to various stores. While this is permissible it's not how I want to purchase beef.

Batman

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#1288924 22-Apr-2015 08:24

The new world has a butcher that packs the meats. Expiry is not very long so i don't think they use preservatives

nigelj

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#1288949 22-Apr-2015 09:30

Just reported today on the 9am news: Beef + Lamb criticises 'weak' fines

A promotional body for the red meat sector says fines handed to more than 15 butchers for using chemicals to preserve raw meat are not tough enough.
The Ministry for Primary Industries has prosecuted 15 meat retailers and three company directors in the Auckland area for using sulphites and sulphur dioxide in raw meat.

Really, if you think someone is (still) doing it, I get the impression you should report it to MPI (especially instead of potentially false accusations here).

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