Native Breed Beef Mince – 500g

Native breed beef mince for everyday cooking

This is beef mince made for dishes where the meat matters. Our native breed beef mince is coarsely ground from a blend of shoulder, flank and brisket. These cuts bring a good balance of lean meat, natural fat and deep beef flavour. The mince has around 20% fat. That fat is important. It helps the mince brown well in a hot pan, keeps burgers juicy, and gives sauces a richer base. This is not ultra-lean mince for dry, quick frying. It is made for cottage pie, chilli, lasagne, bolognese, ragu, meatballs, kofta, mince and dumplings, and family pies.

What makes it different?

Good mince should not taste flat. The blend of cuts gives this mince more character than standard supermarket mince. The shoulder brings a rounded beef flavour. Flank adds a deeper, more savoury note. Brisket gives extra fat and succulence. The coarse grind also helps. It gives a better texture in sauces and pies, rather than disappearing into the pan.

Why 20% fat works well

Lean mince has its place, but a little more fat gives better cooking results. At around 20% fat, this mince browns well, stays juicy and carries flavour through sauces, pies and burgers. It is especially useful when a dish is cooked slowly, as the fat and juices help build a richer sauce.

Best ways to use it

This mince is a strong all-rounder for everyday cooking. Use it for cottage pie, bolognese, ragu, chilli con carne, lasagne, meatballs, stuffed peppers, beef koftas, homemade burgers, mince and onion pie, beef hotpot and mince with dumplings. For a dedicated burger blend, try our Gourmet Burger Mince. This beef mince can make excellent burgers, but it is designed as a broader cooking mince for the kitchen.

Serving and storage

A 500g pack serves 2 as a generous meat portion. It can serve 3–4 when cooked into a sauce, chilli, pie or pasta dish with vegetables, pulses, potatoes or pasta. This product is delivered fresh, not frozen. Keep refrigerated and use within the stated shelf life, or freeze on arrival if you are not planning to use it in time.  

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Cooking notes

For the best flavour, brown the mince properly before adding liquid. Heat a heavy pan until hot, then add the mince in batches. Do not overcrowd the pan. Let the meat take on colour before stirring too much, so it fries rather than steams. For ragu, bolognese, chilli and cottage pie, simmer gently after browning. This helps the fat, juices and sauce come together. For burgers, handle the mince lightly. Shape into patties without overworking the meat, season just before cooking, then fry, grill or barbecue until thoroughly cooked and piping hot throughout. For meatballs, mix gently with seasoning, herbs and breadcrumbs or soaked bread. Brown first, then finish slowly in sauce.