Why mince meat?

Mincing meat is one of the three main methods of tenderising the product, the others being chopping and pounding. Mincing breaks up the muscle and connective tissue, making the meat more tender. Once meat is minced, it can have other ingredients mixed though it before shaping and cooking. Mincing also allows even distribution of fat through products like sausages and patties, meaning juicier burgers and tastier bangers.