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Difference in beef mince fat
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<blockquote data-quote="DCUKMod" data-source="post: 2197539" data-attributes="member: 345386"><p>Our butcher minces rump steak. It's the only mince he does. They are mainly a butcher into the hospitality and care industries, and the care homes they have contracts with want lean mince. For them, it's easier to do one sort of mince - take it or leave it.</p><p></p><p>I have no idea what percentage fat it is, but if we want so fat, they are happy to add it, gratis. </p><p></p><p>For example, we had boneless forerib at Christmas, whichever came with an extra package of beef fat, for cooking.</p><p></p><p>They know, and comment positively to that fact we're not fearful of fat, so are happy to help us out.</p></blockquote><p></p>
[QUOTE="DCUKMod, post: 2197539, member: 345386"] Our butcher minces rump steak. It's the only mince he does. They are mainly a butcher into the hospitality and care industries, and the care homes they have contracts with want lean mince. For them, it's easier to do one sort of mince - take it or leave it. I have no idea what percentage fat it is, but if we want so fat, they are happy to add it, gratis. For example, we had boneless forerib at Christmas, whichever came with an extra package of beef fat, for cooking. They know, and comment positively to that fact we're not fearful of fat, so are happy to help us out. [/QUOTE]
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