OK, so I made the fatal mistake of asking the gang on Zero Carb UK Facebook group to hit me with their favourite ways to prepare and eat minced beef. Oh boy, did they respond and then some!
So, here is a bit of a messy throw-together of tips, recipes and cooking methods for the wonderful staple of minced beef. The type of mince used here is down to personal preference. I tend to favour the fattier end of the market and use 80/20 mince (20% fat) but others may prefer leaner mince. Mince is considered lean if it has 7% or less fat. The percentage is clearly shown on packaging labels. You can ask your butcher about the fat content when buying it loose by weight. Continue reading “The One With all the Beef Mince: Zero Carb Minced Beef Recipes”

