Non-stunned Halal
Sourced from sustainable UK farms
Temperature-controlled Woolcool packaging
OMS Halal Beef Steak Mince is produced in the UK from British Angus beef, ground from steak cuts for a leaner grind at 20-25% Fat. It's Certified Halal, supplied in 250g, 500g, 1kg and 2kg packs, ready for burgers, koftas or keema.
What's the difference between steak mince and standard mince?
Steak mince is ground from cuts of beef steak, not general trim, so the fat ratio stays fixed rather than drifting pack to pack. This one holds steady at 20-25% Fat across all four packs, 250g up to 2kg.
How to cook halal beef steak mince
At 20-25% Fat, this mince browns well without turning greasy, good for keema: fry hard for 5-6 minutes, then simmer with onion, garlic and spices for 20-25 minutes. The same grind suits burgers and koftas.
Butcher's tip: break it up early so it browns, not stews.
Storing your beef mince
Keep it refrigerated and use it promptly once opened, or freeze it the day it arrives. Defrost fully in the fridge, never refreeze once thawed, and cook it through before serving.
Allow roughly 125-150g of mince per person as a rule of thumb. On that basis, a 250g pack serves 1-2, 500g serves 3-4, 1kg serves 6-8 and the 2kg pack serves 13-16 for larger batches of keema or burgers.
Keep refrigerated and use promptly once opened. If you're not cooking it within a day or two, transfer to the freezer the day it arrives, then defrost fully in the fridge before use. Never refreeze mince once it has thawed.
This steak mince suits a classic keema curry, spiced keema matar or keema-stuffed parathas. It also works well in burgers, koftas, meatballs and a Bolognese-style ragu.
Keema
Fry the mince hard until coloured, then simmer with onion, garlic, ginger and warming spices for a rich, home-style keema.
Burgers
Shape into thick patties and grill or pan-fry for a firm-textured burger that holds together well at 20-25% Fat.
Koftas
Mix with onion and spices, shape onto skewers and grill until browned all over.
How much mince should I allow per person?
As a general rule, plan for around 125-150g of raw mince per person for dishes like keema, burgers or a Bolognese-style sauce.
How much of the 1kg pack do I need for a family of four?
At around 125-150g per person, the 1kg pack comfortably covers a family of four with a little spare for seconds.
Should I allow more for burgers than for a curry?
Burgers and koftas are usually shaped a little larger per portion than a curry base, so lean toward the top of the 125-150g range, or step up to the 2kg pack for a bigger batch.
How far does the 2kg pack stretch for a big group?
At 125-150g per person, the 2kg pack works out to roughly 13-16 servings, useful for a large batch of keema or burgers.