Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

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Meet your Meat - Meat choices for your recipes

Posted by Bee & John on January 24, 2012 at 3:10 PM

What is t his entry all about?  Meat!  If you are a vegetarian... you can stop here, think good thoughts and move on to a cake recipe.

If your meat knowledge is is even slightly above average, you might get a yawn out of this too.  I am talking here to those of use that think of meat and go "yeah, I know meat, it's that red stuff right?"

I was tlaking to John the other day (it's been known to happen) and I was talking about meat, and he said something quite interesting.... he was talking about the different amount of time different types of meat take to cook in a casserole.

It's shameful really... I had no idea.  I know I might be excused a little if you knew my fabulous Johnny Butcher boy has been in my life for only 6 wonderful years.... but if you knew not only my Father was a butcher, but my MOTHER was one too!!!??

So - for those of you amoung us who consider meat names just decoration rather than explainations - here are some Johnny Boy tips.  The good thing when you read this though, is - you only need to read for interest and then ask your Butcher for advice!!  They are a font of knowledge and will know all of this!


When we think of minced meat a few things come to mind - even to me!  And that is caution.  Be cautious about where you get your mince from, reputible butchers are the go.  Or (so easy in Thermomix World) mince your own!  Why?

The smaller the particle of meat, the more surface area and therefore the quicker it will start to go off.  Mince should be used as soon as is practicable, certainly no longer than 24 hours after mincing.  Some of the less reputable Butcher shops (cheap meat shops don't always mean cheaper versions of meat... sometimes it means cheaper qualities of practices) will put preservatives into your mince.  To avoid this go to a good butcher shop or mince your own!  You have a Thermomix - you HAVE the technology!  Doing your own is cheaper and fresher and, most of the time, a better mix of meat.

It is a fallacy that mincing good quality meat will make a better mince.  Once you get any meat particles that small... they're tender!  Where the GOOD and BAD mince titles should come into it is where there is freshness issues or percentages of fat in your mix.

Fat in MInce? - ok, it is advisable not to have fat pouring out of your rissoles when you are cooking them or pooling on top of your casserole - but mince SHOULD have a little fat - it is what keeps it moist and gives it some flavour.  What percentage of fat that should be is up to your preference and your recipe.  Burgers and meatballs on the Barbie (the cooking implement, not the doll) should be a little fattier than steamed meatballs in the Thermomix while you are steaming rice - or you'll get fatty rice.  Bolognaise sauce will taste better with a little fat in it.  Little being the operative word here though.




  • If you can, get your Butcher to cut the meat for you into 1-2cm cubes - saves time at home and they have all the right instruments and know how to cut the meat and not their thumb!
  • Only mince 250g of meat at a time in the Thermomix
  • Use your Turbo button, but only two or three pulses necessary for most meat


If you use Chuck Beef or Chicken thighs - both great for mince - you need to partially freeze before mincing.  This is because they are both fibrous.  Not that that matters in a mince, just that the fibres will get tangled around your blade.  But mince them partially frozen and you'll mince them like they are butter!

Good combinations of mince - for depth of flavour and variety....


  • Pork and Beef - usually the slightly higher fat content of the pork will give the moisture and the flavour combination is wonderful
    • For the pork, use neck or shoulder.  If you use too lean a pork you will defeat the purpose of using pork
  • Pork and Veal - Veal is very lean so once again the pork adds not only flavour and depthness, but a little moisture
  • Chicken - obviously your breast meat is going to be a very lean mince - add a little thigh for flavour.

John tells me that the cheapest of the better beef to use for mincing is your Blade steak - it is not fibrious which means you can mince without needing to partially freeze, and it has a little bit of natural gelatin and fat which will make a nice mince.

CASSEROLES - stews etc.  

This includes all the meat that is cooked in a liquid, that may not have the word "casserole" in them, but are, non the less, casseroles.  eg: Lamb Korma, Moroccan Lamb etc.

Hard to give a time frame when the amount of meat and the temperature it is cooked on will be the main determining features - but I have tried to give an estimate IF we consider a constant value of 6-700g of meat cooked at 100oC - approximate times only

Also - how much do you need?  125g - 150g per adult.  It is assumed that there will be something else cooked WITH the meal to pad out the meal - veggies etc.  (interesting to note that considering you can put up to a kilo of meat in your Thermomix in a casserole-y type dish, that it can do a meal up to 8 adults!!)

Rump - this meat will cook quicker than the cheaper meats - you are looking at 25-30 minutes.  It is also a little forgiving if you overcook it.

Topside or Round - these are not recommended for wet dishes because if you miss the cooking time by even a few minutes it will get tough and dry

Blade Steak - this is quite lean and won't give the full flavour of gravy or chuck, but 50-60 minutes and it is tender baby!!

Gravy Beef - This is full of natural gelatin (which makes your "gravy" get all thick and lucious) but will take twice as long to cook as rump steak - at about 60 minutes.  Chuck will keep it's shape as it is cooked and will be good for chuncky meat dishes

Chuck Steak - This is similar, in respect of cooking time and fat/gelatin content, to Gravy Beef.  Where this differs, is that when it is cooked, it will break down and go all stringy.  This is perfect for your Ragus, Goulash or Mexican type of dishes

Eye Fillet and other fancy cuts of meat - are you kidding??  They'll take no time at all to cook and you won't get the flavour build up like you do with the things that take longer - that's why we DO the long slow cook thing.  If you have Fillet steak, consider yourself lucky and have a lovely steak with your meal!


Categories: For your interest, HINTS, VERY useful information