Why Butcher’s Mince is a Cut Above: What Makes Ours Different

At Hilton & Family, we treat mince with the same respect as any premium cut — because that’s exactly where it comes from.

Our mince is never bulked out with gristle or scraps, and it’s always freshly ground, in-house, using carefully selected cuts. The difference? You’ll taste it in every bite.

🥩 What Makes Our Mince Better?

 

  • Blend control: We select the right mix of lean and fat depending on the cut. You get flavour without excess grease.

  • Freshness: Ground daily in small batches, not packaged for weeks. That means better taste and texture.

  • Traceability: You know exactly where it came from. No mystery meat.

  • No added water or fillers. Just meat, seasoning (if requested), and skill.

 

🍴 How to Use It:

 

Lean Mince (5% fat):

Great for burgers, meatballs, or cottage pie.

Regular Mince (15–20% fat):

Best for flavour-rich dishes like Bolognese, lasagna, or chili.

Lamb Mince:

Perfect for koftas, shepherd’s pie, or Middle Eastern dishes.

Pork Mince:

Try in dumplings, meatloaf, or homemade sausage rolls.

 

Butcher’s Tip: Tell us what you’re cooking — we’ll recommend the best mince for the job and prep it fresh while you wait.

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