When mincing everyone wants to see a nice coloured mince that is not creamy mush. The following tips may help you in getting the best results from your bench top mincer.
1. Chill the meat.
2. Tip off any excess fluid – blood.
3. Cut the meat into chunks or strips that will drop down the throat of the mincer without too much force.
4. Never run the mincer without meat in the barrel. It makes the plate hot and reduces the life of the mince.
5. Chill the mince ASAP after production.