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Ingredients An experts guide to minceAn experts guide to mince
A guide to the different types of mince in New Zealand
When it comes to affordable, versatile, and tasty meal options, mince is a Kiwi kitchen staple. But with so many varieties available, how do you choose the best mince for your next recipe? Here’s an expert guide to the different types of mince you’ll find in New Zealand supermarkets, what makes each unique, and tips for getting the most out of your purchase.
Beef Mince: The Kiwi Favourite
Beef mince is the most popular and versatile option, lending itself to everything from classic spaghetti bolognese to burgers and cottage pie. In New Zealand, beef mince is typically available in three main grades, each with a different fat content and price point. Sometimes, you’ll see the fat percentage listed on a mince label, this can range from 5% to 18%. The leanest and most premium options are usually those with 5% fat.
Premium Mince:
The leanest option, premium beef mince contains around 5% fat and is often made from top cuts like sirloin or chuck. It’s perfect for those seeking a healthier choice or dishes where you want less grease, such as stir-fries or lean meatballs.
Prime Mince:
With up to 10% fat, prime mince strikes a balance between flavour and leanness. It’s ideal for sauces, bolognese, and chilli; the recipes where a little extra fat keeps things juicy and tasty.
Standard Mince:
Standard mince contains 10–20% fat, making it the most affordable and flavourful option. It’s great for burgers, pies, or any dish where you want rich, juicy results, but you will need to drain off excess fat during cooking.
When buying beef mince, check for freshness and always read the label for fat content, as this affects both taste and nutrition.
Lamb mince for flavour
Lamb mince brings a distinctive, earthy flavour to your cooking and is especially popular in Middle Eastern and Mediterranean dishes. Made from cuts like leg, shoulder, and neck, lamb mince typically has a higher fat content (15–25%), resulting in rich, juicy meals. It’s perfect for koftas, moussaka, shepherd’s pie, or Moroccan tagines.
What sets lamb mince apart is its robust taste, which stands up well to bold spices and aromatic herbs. Classic seasonings like cumin, coriander, mint, rosemary, and garlic all pair beautifully with lamb, allowing you to create dishes that are both comforting and full of character. Lamb mince is a favourite for making homemade kebabs, spiced meatballs, and Greek-inspired dishes such as lamb souvlaki or koftas. It also works wonderfully in curries, adding depth and richness that beef or chicken mince can’t quite match.
When cooking with lamb mince, it’s important to brown the meat thoroughly to develop its signature savoury notes. The higher fat content means you’ll get plenty of flavour, but you'll want to drain off excess fat after browning. Lamb mince also absorbs marinades well, making it ideal for preparing ahead of time and letting flavours infuse.
Check out our favourite ways with lamb mince and remember to always buy New Zealand lamb mince for best quality and flavour.
Choosing the right mince for your recipe
Lean mince (premium beef): Best for stir-fries, tacos, or any dish where you want a lighter result.
Medium-fat mince (prime beef or lamb): Great for sauces, meatballs, and casseroles that benefit from a bit of richness.
Higher-fat mince (standard beef or lamb): Ideal for burgers, pies, and recipes where juicy, flavourful meat is key.
Final tips
- Always check the fat content and freshness before buying.
- Store mince in the fridge and use within a day or freeze for longer storage.
- Drain excess fat if needed to keep your meals healthier.
With this guide, you’ll be able to choose the perfect mince for any meal, making your cooking more delicious, nutritious, and budget-friendly.
Posted by Beef + Lamb New Zealand
