You’re in the supermarket and mince is on your shopping list — which one do you go for?
It’s baffling how much choice there is for what is essentially a very simple product. Of course, you have a range of brands, including your supermarket value through to premium range.
But you also have a wide range of fat content when you take a closer look at the packaging, and this is where it starts getting interesting. If you want to save some cash and go for the supermarket value brand you will inevitably buy a mince that has the highest fat content. The fat content all depends on what cuts of meat get included, so if it’s lower in fat, more expensive cuts of meat will have been used, hence the higher price for lower fat mince. But we think there is a way of buying the supermarket value brand, without having to compromise on your calorie count and fat intake. This is great news, considering mince is such a key ingredient to many families’ favourite staple meals like bolognese, cottage pie and chilli con carne.
Here’s what we do:
- Make sure that the value mince you buy is farm assured (look out for the little red tractor). If it’s not, then buy the cheapest available product that is.
- Brown your mince in a pan, without adding any other ingredients, over a low heat.
- The fat will start separating as it melts away from the meat, and once all the mince is browned there will be a considerable amount of liquid fat that you can pour off.
- We’ve weighed this on an 800g Tesco value pack of mince and ‘poured off’ …g of fat!! That’s loads, and basically means the mince is now only …% fat
- Once you’ve drained the fat, start adding your other ingredients as you usually would – you’ll end up with the same tasty dish, but a reduced fat option that hasn’t cost you a penny extra.
- A very cheeky (and not so healthy but super-tasty) tip: once the fat has cooled down and hardened you can keep it in the freezer for a couple of months and use it to make the most amazing roast potatoes and Yorkshire puddings – NOT a low-calorie option though!