We’re lucky to have access to a variety of minced meats here in New Zealand. Minced beef is the most popular variety due to its versatility and is usually available at different price points to reflect how lean it is.
Beef mince ranges from premium and prime mince through to a basic economy mince. Pork mince, chicken mince and lamb mince all offer different flavours and cooking qualities enabling you to choose the best mince to suit the dish you’re creating.
What are the different types of mince?
There are 4 main types of mince sold in New Zealand they are beef, lamb, chicken and pork mince. Discover the difference between each type in our tables below.
Beef mince
Beef mince is the most versatile mince lending itself well to all types of meals. It's available in different grades and is great value for money. Beef mince is also known by the name ground beef. Premium mince is sometimes made from steak cuts then labelled as steak mince.
|
Cuts of meat used |
Chuck, sirloin, brisket |
|
Main attribute |
Great value, rich flavour, varied fat content |
|
Grades |
Premium 5% fat content Prime 10% fat content Standard 10-20% fat content |
|
Fat per 100g |
11g average |
|
Protein per 100g |
27g |
|
Calories per 100g |
215 calories |
|
Cost |
$15 - $25 per kilo |
|
Recommended for |
Burgers, meatballs, stir fries, pasta sauce, cottage pie, mince pie, chilli con carne, beef nachos. |
Chicken mince
Chicken mince is a lighter, leaner alternative to other minced meats. It also has less flavour so benefits from the addition of spices. Turkey mince has a stronger flavour and is an excellent substitute for chicken mince being even leaner with a higher protein and iron content.
|
Cuts of meat used |
Skinless, boneless chicken thighs and breast |
|
Main attribute |
Healthier than beef, pork and lamb mince |
|
Grades |
Standard grade |
|
Fat per 100g |
13.5g |
|
Protein per 100g |
27g |
|
Calories per 100g |
237 calories |
|
Cost |
$15 - $25 per kilo |
|
Recommended for |
San choy bow, savoury mince, dumplings, burgers, rissoles |
Lamb mince
Lamb mince adds a distinctive rich earthy flavour to dishes and is particularly popular in Middle Eastern cuisine.
| Cuts of meat used | Leg, shoulder, neck, scrag ends |
| Main attribute | Deliciously tasty full of flavour |
| Grades |
Standard |
| Fat per 100g | 15g - 25g |
| Protein per 100g |
16.5g |
| Calories per 100g |
282 calories |
| Cost |
$30 per kilo |
| Recommended for |
Greek moussaka, lamb koftas, Moroccan meatball tagine, lamb burgers, Shepherds pie |
Pork mince
Pork mince is deliciously sweet and succulent and works well in pies and pasta sauces. Sausage mince is usually made from ground pork with added fat, seasoning, herbs and spices.
| Cuts of meat used | Pork shoulder and loin |
| Main attribute |
Sweet and juicy |
| Grades |
Standard |
| Fat per 100g |
10g - 30g |
| Protein per 100g |
16.8g |
| Calories per 100g |
263 |
| Cost |
$16 per kilo |
| Recommended for |
Sausage rolls, meatballs and cannelloni. Asian stir fries |
Veal mince
Veal mince is made from the meat of a veal calf or cow younger than 18 weeks old. It is an extra lean mince and benefits from the addition of fat or cream during cooking.
Is frozen mince as good as fresh?
From time to time you may see frozen minced beef pre-packed and sold from the freezer. Frozen mince is exactly the same as fresh mince in quality, taste and flavour and has had nothing added to it. It has been frozen for your convenience and should be defrosted thoroughly before cooking.