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By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
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 chefβs knives with very sharp blades that will cut the meat cleanly. For burgers, meat can also be chopped.
Β© 1996 All rights reserved. Published by Le Cordon Bleu.
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