My first exposure to the flavour profile of the Galician style of beef we have now introduced to New Zealand was …….MINCE!
Fair to say, it was a life-changing experience. Nearly twenty years later, the dream of introducing Kiwi foodies to meat from impeccably farmed older animals, that chefs across the globe consider to be truly exceptional, has become a reality. Our premium steak cuts can now be found in some of New Zealand’s very best restaurants and luxury lodges, and in the arsenal of some of New Zealand's best private chefs.
Except for….. MINCE!!
La Carne Molida, or Carne Macinata is the cornerstone of so many of the dishes that have made Spanish and Italian food renowned globally. In Europe, mince is celebrated, not as a by-product, not as the ‘leftovers’, but as a special and spectacular meat product. It deserves the same level of love and respect as any other ‘cut’ and is a truly versatile chef and cook’s friend.
Steak Tartare is literally a minced or diced product, produced from the best of cuts. Never would that be dismissed as just mince. Yet other presentations of mince do not fare so well here in New Zealand.
Recently, the ‘World’s 101 Best Steakhouses’ list was released (two Kiwi steakhouses feature). One of the notable features is how many feature gourmet burgers on the menu of many of these elite eateries. Gordon Ramsay has capitalised on the demand for an exceptional burger with a self-branded gourmet burger chain in The United States, and even Salt Bae. Love him or loath him, he of the $1,700 gold-encrusted steak fame, has multiple burger venues globally.
And yet here, the very best purveyors of a Takeaway Gourmet Burger struggle to sell beyond a price point of around $20, which seriously limits the quality of ingredients available. In the Restaurant world, $30 is perceived as a barrier. Almost always, the burger will be the cheapest main course on the menu. If it is found on a menu, almost exclusively it is in the ‘pub grub’ space, and some quite excellent offerings there are to be found.
Earlier this year, our capital city held its ‘Wellington on a Plate’ celebration, where many of the city’s finest eateries temporarily added a burger to their offering (including a spectacular $130 offering at WOLF). A burger is absent from the menus of any of our ‘fine dining’ eateries. While I haven’t searched exhaustively, I’ve yet to find one among the restaurants recently awarded Cuisine ‘Hats’.
So why this anomaly? Michelin-starred eateries overseas celebrate the Burger, and New Zealand often demotes it to fast food.
Quality must play a significant role. Our processing system over time has demoted mince, in both perception and often reality, to a product created from off-cuts and trim from the general carcass. Literally, the bits left when all the good bits have been removed as whole cuts.
There seems to be a perception in the fast-food industry that burger bars are grouped alongside establishments symbolised by 'Golden Arches.' This view may influence not only the dining public but also chefs and menu creators, who often feel that including a burger on the menu diminishes the overall sophistication of their offering.
So, it’s campaign time! The Feel Good Meat Company calls upon the people of New Zealand to rejoice in mince and to celebrate the burger in all its limitless presentations.
We take pride in guaranteeing the quality of our mince - a premium blend crafted from whole chuck, navel-end brisket, and hindquarter primals. The result is an exceptional product, delivering a sensational eating experience and showcasing the rich, beefy flavor unique to the older, Galiciana-style beef we produce.
We partner with a few burger legends and enjoy seeing our beef featured on gourmet burger menus across the country.
Most importantly, our Heritage Vintage Beef mince will soon be available to the burger-eating public through our Heritage Meat Butchery in Taupo, New Zealand. With barbecue season upon us, ‘smash burger’ home cook aficionados are filling their gas bottles, stocking up on charcoal, and dusting off their tools!
