- 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.
- 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.
- Keep your meat as cold as possible during the mincing process, and where possible refrigerate or freeze immediately after completion.
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