Did you know that most of the meat sold in our supermarkets is minced? Us Brits, just love chopped up meat due to its versatile and inexpensive nature. Not to mention the superb flavour the whole family loves. What not to like?
But not all mince is born equal. In fact, we get endless great feedback on our mince.
1. Most of our mince comes from the better cuts of a cow, like chuck steak and brisket - unlike the commercial mince which can include anything from sinews to gristle.
2. We usually hang our beef for at least 21 days in a temperature-controlled section of our unit - not in a vacuum pack, as is the practice for many retailers and wholesalers.
During this maturation process a lot of moisture is lost, resulting in more tender, flavoursome meat.
3. We simply vacuum pack our mince – which is why it is often a darker colour compared to the pinkiness achieved by, what’s called, gas flashing (vacuum packing in a moderated gas atmosphere).
4. Our mince is juicy. 85-90% lean is, we believe, just the right amount of meatiness vs fattiness.
When you cook Rothey Valley mince, you would rarely need more than just a bit of salt and pepper, so a simple Bolognese, Lasagne or, of course, burgers – make your own or buy ours – are the way to go. And for something a little different and summery – and super kiddie friendly too – try our South American inspired beef tacos.
Tacos with aromatic beef mince.
Quick and easy
Takes about 25 mins
12 taco shells
1 onion, diced finely
1 red pepper, chopped
3 garlic cloves, crushed
2 tsps of ground cumin
2 tsps of paprika
1 tsp of oregano
500 Rother Valley mince
1 Tbl ketchup
About 150g of Cheddar cheese, grated
A handful of fresh coriander leaves, chopped
1 large ripe tomato or 2 small, chopped
2-3 spring onions, chopped
Squeeze of lime juice
1 ripe avocado
Squeeze of lime juice
A few chilli flakes
Optional: sour cream, sliced radishes, shredded lettuce.
How to make:
1. Mix all the ingredients and leave to mingle whilst you’re making the rest.
2. Mash the avocado with a fork, add the lime juice and salt with chilli. Put in the fridge whilst you’re cooking the rest.
Turn the oven on to 180 C.
For the mince:
3. Start by frying the onion in oil on a medium heat, until it softens, about 10 mins
4. Add the pepper, fry for another few minutes
5. Then add the garlic and all the spices (if the pan gets a bit dry, add more oil at this stage), fry for another few minutes
6. Add the mince to the frying pan and fry until the meat turns first light brown colour, and then dark. See the tip for the importance of caramelisation
7. When the mixture is almost done to your liking, add ketchup and season with salt. Keep on the heat for another few minutes
8. Put the taco shells in the oven for about 5 minutes
9. Line up your tacos and bowls of mince, salsa, guacamole and cheese
10. Get the kids or kids at heart to queue to pick their taco and load it up with whichever filling tickles their fancy!
TIP: To take the mince flavour to the next level always caramelise the meat until lots of brown, smoky parts are achieved. This normally takes longer than most people expect. After the meat hits the pan and turns from pink to beige, keep frying on a medium heat for good 15-25 mins.
You can buy our glorious organic lean mince here - a perfect accompaniment to this weekend's quarter finals!