1. Make sure your mincer has sharp blades.
Using blunt or damaged cutting gear is inefficient and furthermore it can bruise or overheat the meat, which encourages bacteria to grow.
2. Cut the meat to an appropriate size for your mincer.
As a rule of thumb, the larger the machine the larger the piece it can handle, but don’t overwork the machine.
3. Keep your meat as cold as possible during the mincing process.
where possible refrigerate or freeze immediately after completion.
