Non-stunned Halal
Sourced from sustainable UK farms
Temperature-controlled Woolcool packaging
Chuck mince is a coarse, deep-flavoured beef mince ground from the forequarter shoulder, richer and more savoury than standard mince. This Certified Halal chuck mince is produced in the UK using 100% beef meat, with every animal slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free. It suits slow-cooked curries and long braises.
Is chuck mince the same as brisket mince?
No, both come from the forequarter and share a coarse, well-worked grind, but chuck is cut from the shoulder while brisket comes from the breast further down the animal, giving a different fat pattern and a slightly firmer bite once cooked. This chuck mince arrives as 500g to 2kg packs, ready to season for curries, chillies or a pot of nihari.
How should I store and defrost this mince?
Keep chuck mince refrigerated and use within a couple of days, or freeze it the day it arrives. Move a pack from freezer to fridge and allow around 12 hours to defrost fully before cooking. It's sold in 500g, 1kg and 2kg packs, so you can match the size to the dish you're making, from a quick pot of nihari to a bigger batch for the freezer.
Chuck mince is sold in 500g, 1kg and 2kg packs, so it's easy to match the size to the meal. As a rough guide, allow around 150-200g of mince per person, so a 500g pack suits two to three portions and a 2kg pack works well for a large batch of curry or chilli to freeze in portions.
Keep this chuck mince refrigerated until ready to cook, and use within a couple of days.
To defrost, move a pack from the freezer to the fridge and allow around 12 hours before cooking, and freeze it the day it arrives if you're not using it straight away.
Chuck mince's coarse, well-worked grind holds up to long, spiced cooking, making it well suited to nihari, keema, and kofta curries.
It also works well in chilli con carne, a rich ragu, or spiced meatballs for a tagine-style stew.
Spiced chuck mince curry: Brown the mince hard in a hot pan before adding onions and whole spices, then simmer low and slow so the coarse grind cooks through evenly.
Chuck mince kofta: Work in grated onion and warm spices, shape onto skewers and grill hot and fast for a firm, charred crust.
Home-style chilli: Sear the mince in batches, then braise with tomatoes and beans for a full hour so the coarse texture breaks down properly.
Why does chuck mince turn tough when I season it?
Working salt and spices into raw mince for too long, or over-mixing once the ingredients are added, presses out moisture and makes the coarse grind dense. Mix just enough to combine, then let the pan do the rest.
Should I salt chuck mince before or after cooking?
Season lightly once it's in the pan rather than salting the raw mince ahead of time; salting too early draws out moisture before it's had a chance to brown.
How do I add spice without making the mince dense?
Bloom whole spices in the fat first, then fold the mince in loosely rather than kneading it, so the coarse grind stays open instead of compacting into a solid mass.
What's the best way to season chuck mince for a curry like nihari?
Brown the mince hard first for flavour, then build the spice layer into the liquid so it simmers into the meat slowly instead of sitting on the surface.