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Lasagne, bolognaise, beef rissoles – mince is the starting point for most family faves. Choosing, buying and storing mince is a little different to other cuts. For the greatest results, check out our ultimate how-to guide.

BUYING MINCE

  • Feel pre-packaged mince to ensure it’s well chilled
  • Only buy mince in undamaged packaging

Safety matters!

Minced meat exposes more surface area to bacteria than bigger, single cuts. Make sure you maintain good food safety habits when handling your mince to eliminate contamination.

STRONG MINCE

How to store mince in the fridge or freezer

  • Cook well within the use-by date
  • Cook leftover raw mince within 1 to 2 days of purchase or freeze
  • Refrigerate leftover immediately and use with 1 day
  • Freeze mince you don’t intend to use for 2-3 months
  • Flatten mince so it freezes and thaws evenly
  • Cook mince as soon as possible after defrosting
  • Only thaw mince in the microwave if you’re cooking immediately
  • Always cook thawed mince before refreezing
  • Thaw frozen mince on your fridge’s lowest self, away from ready-to-eat food.
  • Don’t refreeze any defrosted leftovers

KITCHEN SCIENECE

Why is mince sometimes a brownish colour inside the pack?

Ever notice how mince can be bright red on the outside, but brownish in the middle? Stay calm – it’s normal! Oxygen from the air reacts with exposed meat pigments to form the reddish colour. The pigment responsible for beef’s red colour is oxymyoglobin.

The centre of your mince can be brownish due to lack of contact with air. Once exposed, the red colour returns to the meat. Of course, if all your mince looks a bit grey, it’s a sign the meat is past it’s use-by time. Bin it!