Non-stunned Halal
Sourced from sustainable UK farms
Temperature-controlled Woolcool packaging
Halal beef steak mince is ground from steak cuts rather than general trim, at a lean 5% fat. Certified Halal and produced in the UK from animals slaughtered by the non-stunned method, it suits keema, chilli, burgers and an everyday bolognese.
How much to order
It's sold from 250g up to 2kg, with 500g and 1kg between, so one pack covers a quick portion or a family batch of keema without buying more than you need.
Steak mince vs standard mince: what's different?
Standard mince is ground from general trim as it comes off the block. This steak mince comes from steak-cut trim only, kept to 5% fat, with ingredients listed simply as beef meat.
It holds together better in the pan and renders less liquid, useful for keema where you want spice coating the meat, not pooling underneath it.
What does 5% fat mean for cooking?
With only 5% fat to render, steak mince can catch on high heat, so brown it over a medium pan with a splash of oil or stock before the spices go in for keema.
This steak mince is sold in 250g, 500g, 1kg and 2kg packs. A 250g pack suits one or two portions, 500g to 1kg feeds a family meal of keema or bolognese, and 2kg covers batch cooking or freezing in portions.
Defrost this mince for around 12 hours, ideally overnight in the fridge, before cooking.
Once thawed, keep it chilled and use promptly rather than refreezing raw.
Keema suits this steak mince particularly well, the lean 5% fat lets the spices lead rather than swimming in rendered fat.
It also works well in a bolognese, a shepherd's pie topping, or hand-shaped burgers and koftas where a firmer, less greasy mince holds together better.
Brown the mince hard and fast for a spiced keema, letting the little fat it has catch at the pan's edges before you add ginger, garlic and garam masala.
Build a slow-simmered chilli con carne, browning in batches so the pan stays hot rather than steaming the meat.
Shape it straight into burger patties; the leaner 5% fat mince holds its shape well on a hot grill without needing extra binder.
What does 5% fat actually mean for this mince?
It means only 5% of the mince by weight is fat, so there's very little rendered liquid in the pan once it browns.
Will it cook drier than a fattier mince?
With less fat to baste it as it cooks, this mince benefits from a hot pan and a short cooking time rather than a long, slow simmer with no added liquid.
Do I need to add oil when browning it?
A light splash of oil or stock helps, since there's little fat rendering out to keep the meat moving in the pan.
How do I know it's cooked through without drying it out?
Cook just until the mince is no longer pink and any liquid has mostly evaporated, then pull it off the heat rather than reducing it further.