Lumpy mince beef.......

I just get my hands in.
Works ok for me.

I never buy supermarket mince - I always get mine from the butcher and never have that problem.

Same here. The butcher knows the provenance of the meat he sells and that the animals are humanely slaughtered without a long trip to the abbatoir.

I bought some wagyu minced beef from Aldi.. It was delicious and no problem with lumps.. I don't think they have it very often but worth looking out for..

I’m another who buys butchers mince, the best quality one. I’d rather have the quality and use less, bulked out with veg.

Be lucky to find a butcher near me. I have to make do with super market best mince, I use a wooden spoon to break it up while I brown it off works for me.

I’ve not had the problem DanniRae and I wouldn’t dream of commenting on your shopping habits.
I suppose you just have to stand over it breaking it up more than you did the previous packages, or perhaps buy from another shop who still packs the mince as before.
Apparently you’re not the only one finding it annoying.

A butcher, please may I ask what that is ?!

I find it very annoying and it does not matter where I buy it, usually Waitrose as it is my nearest.

I have two good butchers in my local market town but not a Waitrose in miles and they don’t deliver here either.

I always use a fork to separate mince in the pan while I brown it.Its how I,ve always done it never used a wooden spoon

Do you buy the low far 5% mince. I have bought from our very good butcher and found his mince contains fat which is obvious. Don’t get this when I buy 5% organic which is more expensive. I too find a tendency for it to be lumpy no matter how I cook it. I only buy this as it seems far more healthy than the butchers which has no information on it. Sure it is the lack of fat and fat would bind it.

A friend told me that Asda sells frozen beef mince with added chopped onion. I had a look this morning out of interest, it contains 37% fat!!!! I didn't buy it!
I too find the normal 5% fat mince difficult to break up.

You need a meat masher. I've been going to purchase one of these for ages, but I've never got around to it.

Germanshepherdsmum

I have two good butchers in my local market town but not a Waitrose in miles and they don’t deliver here either.

This sounds just like where I live, but Waitrose do deliver.

But not to me.

I have a lovely local butcher and his meat especially the mince is top class. I never buy supermarket meat. The mince is always like string. I'm never without mince in my freezer.

I live in a City that has no butcher, fishmonger or greengrocer in the centre. It's a drive to get anything other than supermarket fayre.
I hate the vacuum packs, but sometimes beggars can't be choosers.
Never heard of a meat masher Minimoon. Will have to get one.

Butchers meat is nothing like supermarket. Good butchers know where their meat is from, how it’s cared for and slaughtered. If we eat meat, the least we can do is try to find the animals were well cared for

I buy my meat from a farm shop locally . They know where it’s come from . I get the high quality mince which doesn’t go wormy when you brown it and has minimal fat and water

That's what I hate about supermarket mince too - the 'stringy, wormy' way it cooks. I've just made good old mince and tatties for tea and there were clean plates all round.

There are some very smug and self satisfied posts on here.

merlotgran

There are some very smug and self satisfied posts on here.

I agree - we can not all be so lucky as to have a caring butcher in the vicinity.

Since the supermarkets have introduced the vacuum packed mince, I find it too difficult to separate and cook properly. I can't be the only customer they have lost due to this.
I only use turkey mince now, as it is packed in the traditional way and turkey is healthier than beef anyway.

I am going to try and get a meat masher.
The mince I buy is from Sainsburys and is 5 per cent fat. And it definitely doesn't go 'stringy' or 'wormy'.....it's too busy being 'lumpy'
Thank you everyone for your suggestions.

When I was a young child, many moons ago, I had a great uncle who was ''did the books'' for a wholesale butcher.
He would go to the cattle auctions with his employer then on to the slaughter house. He always knew the best cattle and would get free meat as a perks.My mother and many of his relatives would often get some.The meat he got for us was always of the highest quality, and I used to love ''Uncle's mince'' as we called it.
Now many yeas later I have never tasted mince so delicious.