Mincing
Although minced meat can be bought ready prepared, mincing your own means you can choose the cuts you use. Lean cuts with a little marbling are the most suitable. This simple technique can be done using a mincer or by hand, using a pair of heavy chef's knives with very sharp blades that will cut the meat cleanly. For burgers, meat can also be chopped.
By Machine
This is suitable for large amounts and for tough cuts such as neck or flank. It produces a smooth texture ideal for sausages or burgers. Cube the meat and feed small amounts at a time through the machine. Process a slice of bread at the end to ensure all the meat is pushed through.
By Hand
This is the best method for small amounts or prime cuts such as rump or fillet (it is always used for steak tartare in France). With a chef's knife in each hand, chop cubed meat using a rhythmic action.
