All Burnham Grazing Products
Macronutrients per 100g
Burnham Grazing | Banana Shire, Central QLD
Versatile, honest mince. Bolognese, tacos, burgers, meatballs.
FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF
Cut OverviewAbout This Cut
Mince is ground from a blend of cuts. It cooks fast and works in a thousand dishes. Because it is ground, it must be cooked to 71°C internal for food safety.
Tip: Press the mince flat in a hot dry pan and leave it alone for 4 minutes before breaking it up. That first crust is where the flavour lives.
The Farm
Raised at Stonehaven & Glenroy
Stonehaven, Thangool QLD
Australian
Certified OrganicFarm certified
Certified OrganicFarm certified
USDA NOP
US OrganicFarm certified
US OrganicFarm certified
Biodynamic
CertifiedFarm certified
CertifiedFarm certified
Certification covers the farm and its cattle. The local processor that cuts and packs the beef isn't a certified organic facility, so packs can't carry the certified organic label. Same cattle, same paddocks - organically raised, cut and packed locally in Central QLD.
Nutrition
Nutritional Values
Data Source
F000717 - Beef, mince, regular, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
180kcal
Energy per 100g
180 kcal
750 kJ • typical average
Protein18.7g
Complete protein. All essential amino acids present.
Total Fat12.0g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium65mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy180 kcal / 750 kJ▼
Total energy from protein, fat and carbohydrates.
Protein18.7 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat12.0 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated5.0 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium65 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron2.1 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc4.3 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.6 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.3 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)5.0 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
01Storage
Refrigeration
Keep at or below 4°C. Use within 2 days of opening.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Remove from the fridge 30 minutes before cooking.
Best Cooking Method
Hot pan, hot oil or tallow. Press mince flat. Do not stir for the first 4 minutes. Break up and cook through.
Seasoning
Salt and pepper at minimum. Build from there with garlic, herbs or spice blends depending on the dish.
Internal Temperature
Cook to 71°C internal. No pink centre. Ground meat must be cooked through for food safety.
Resting
No rest required for mince. Serve from the pan.
Recipe Suggestions
Recipes
01
Classic Bolognese
▼You'll Need
500g beef mince2 tbsp beef tallow1 onion, finely diced2 carrots, finely diced2 celery sticks, finely diced4 garlic cloves, minced2 tbsp tomato paste150ml red wine800g tinned tomatoes300ml beef stock2 bay leavesPinch of nutmegSalt and pepperPappardelle or tagliatelle, parmesan
Method1Heat tallow in a heavy pot. Add mince in one layer. Press flat. Do not stir for 4 minutes.
2Break up mince. Brown thoroughly. Season. Remove.
3Sweat soffritto (onion, carrot, celery) for 10 minutes. Add garlic and tomato paste, cook 2 minutes.
4Return mince. Add wine, reduce. Add tomatoes, stock, bay, nutmeg.
5Simmer gently 90 minutes. Season. Toss with pasta. Grate parmesan.
Tip: A proper bolognese is a mince dish with pasta, not a pasta dish with mince. The ratio matters.
02
Smash Burgers
▼You'll Need
500g beef mince4 brioche buns4 slices American cheese1 onion, finely dicedDill picklesAmerican yellow mustardTomato sauceFlaky salt and pepper
Method1Divide mince into 8 x 60g loose balls. Do not pack.
2Heat flat pan or griddle to screaming hot. No oil needed.
3Place ball on pan. Top with onion. Smash flat with a spatula. Season salt and pepper.
4Cook 90 seconds. Flip. Top with cheese. Stack 2 patties per burger.
5Toast buns in the fat. Build: sauce, pickles, patties, mustard. Serve.
Tip: Smashed mince has more surface area to caramelise. That crust equals flavour. Do not pack the balls.
03
San Choy Bow
▼You'll Need
500g Burnham Grazing mince1 tbsp neutral oil4 garlic cloves, minced1 tbsp grated ginger1 small carrot, diced1 small red capsicum, diced100g water chestnuts, chopped3 tbsp soy sauce1 tbsp oyster sauce1 tsp sesame oil4 spring onions, slicedIceberg lettuce cups, sliced chilli, lime
Method1Heat oil in a wok over high heat. Add mince and break apart. Cook until browned, 4 to 5 minutes.
2Add garlic and ginger. Stir 30 seconds.
3Add carrot, capsicum and water chestnuts. Stir-fry 2 minutes.
4Add soy, oyster sauce and sesame oil. Toss through. Stir in spring onions.
5Spoon into lettuce cups. Top with chilli and a squeeze of lime.
Tip: Water chestnuts give the crunch this dish lives on. If you cannot find them, diced apple at the end works too.
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