What Is The UK’s Best Meat Mincer?
Meat mincers are an amazing way to prepare fresh recipes at home. They’re a useful appliance for avid home cooks and also make a great gift for those avid chefs in your life. In this article, we’ll look at the best meat mincers on the market and discuss what features you need to keep an eye out for.
Meat Mincer Reviews
Meat Mincer Buying Guide
Why do you need a meat mincer? Well, for foodies or gourmets having to choose from supermarket mince options can be a real drag on your culinary aspirations. What you want is to have control over what goes into your meaty-goodness. You want to know what the percentage of fat to meat ratio is, and also knowing what’s not in it – nasty chemicals or preservatives. This is where mincing your comes into its own. So, what do you look for when you want to level up your BBQ game?
Cutting modes
On and off, they’ll be on every machine, what’s even better is a ‘reverse’ function, so if a piece of meat gets stuck, hopefully you can push it back the way it came. A variety of cutting blades also helps with processing meat, ideally start with diced meat on the largest/coarsest plate and work your way to fine. Never start with the smallest first.
Power
Simply put, the bigger the motor, the better the power to grind. Most mincers will handle lean meats – chicken breast, pork loin etc – easily. However, when you start with tougher cuts – chuck or braising steak – then the stronger the motor, the less ware on the grinding mechanism.
Easy of cleaning
Meat mincers need to be able to easily come apart for cleaning. They can get jammed up, and this can overheat the motor, so being able to quickly and efficiently get them apart is a big deal. Look for easy to grip turning-knobs, and minimal small parts – as this is where the meat gets stuck!
Accessories
The fun stuff! Look for models that offers the kit you need for your desired project, i.e. if you want to make chunky mince for sausages, a coarse plate, if you want fine mince for a ragu, you need a fine blade. But, if sausages are where it’s at for you, then you need nozzles. Not just one or two, but preferably at least 3, of differing diameters. Choice is king here.