Non-stunned Halal
Sourced from sustainable UK farms
Temperature-controlled Woolcool packaging
Halal Beef Steak Mince is British Angus beef, Red Tractor Approved and produced in the UK, ground to a 20% Fat grade for rich flavour in chillies, bakes and burgers. Certified Halal, it's packed fresh in 500g, 1kg, 2kg and 4kg packs for everyday meals or batch cooking.
How Much to Order
Allow roughly 125-150g per person: the 500g pack serves 3-4, 1kg serves 6-8, and the 2kg or 4kg packs work well for batch cooking or a full freezer stock-up.
Storage
Supplied fresh and chilled, never frozen, so keep it refrigerated and use within its use-by date. Freeze a portion the day it arrives, then thaw fully in the fridge before cooking.
What's the Difference Between Steak Mince and Standard Mince?
Steak mince is ground from steak cuts rather than general trim, which is where standard mince comes from. This pack's 20% Fat grade gives good flavour for dishes like a slow-cooked beef nihari, where the meat itself carries the dish.
Allow around 125-150g of mince per person as a guide. The 500g pack serves 3-4, the 1kg pack serves 6-8, and the 2kg or 4kg packs are sized for larger households, batch cooking or stocking the freezer.
This mince is supplied fresh and chilled, never frozen, so store it in the fridge and use it within its use-by date. If you're not using it all right away, freeze a portion the day it arrives and thaw it fully in the fridge before cooking.
Steak mince suits dishes where the meat is the star: a slow-cooked beef nihari, a rich beef chilli, keema for stuffing parathas or samosas, and classic British favourites like cottage pie or spaghetti bolognese.
Beef Nihari
Brown the mince to render some of its 20% Fat content, then slow-simmer with warming spices until rich and well reduced.
Cottage Pie
Use the mince as it comes for a classic cottage pie; the 20% Fat grade keeps the filling moist under a mash topping.
Beef Burgers
Shape into patties without added binders; the 20% Fat grade helps them hold together and stay moist on the grill.
What happens to the fat when I cook this mince?
With a 20% Fat grade, expect noticeable fat to render out as you brown it, especially in a hot pan or when slow-cooking.
Should I drain the fat away?
For dishes like cottage pie or bolognese, draining the rendered fat after browning gives a less greasy result; for a slow-cooked nihari, many cooks leave it in for flavour.
Can I keep the rendered fat for later?
Yes, strain it once cooled and use it for browning vegetables or enriching a gravy another time.
Why does this mince render more fat than a leaner grade?
The 20% Fat grade is chosen for richer, more flavoursome dishes; a leaner mince renders less fat but also less flavour into the pan.