Beef Mince: Fat Ratios, Cuts & How to Buy It in Australia
What the fat ratio on beef mince actually means, which grind suits bolognese vs burgers vs meatballs, and how to buy beef mince online without overpaying.
Beef mince is the most-cooked cut in the Australian kitchen, yet the label tells you almost nothing. "Regular", "premium", "lean", "extra lean" — none of it is regulated the way you'd expect. Here is what actually matters when you buy beef mince, and how to match the grind to the dish.
What the fat ratio means
Fat ratio is written as lean-to-fat: 80/20 means 80% lean meat, 20% fat. At Mr Meat & Co every batch of beef mince is labelled with its real ratio because it changes how the dish behaves:
- 90/10 – 95/5 (extra lean): meatballs, koftas, meal-prep, anything simmered in sauce. Holds shape, low shrinkage, but can dry out if grilled.
- 80/20 (premium): the all-rounder. Bolognese, cottage pie, tacos, san choy bau. Enough fat for flavour and moisture without a greasy pan.
- 75/25 – 70/30 (regular): burgers and rissoles. That extra fat bastes the patty as it sears and keeps it juicy medium.
Which cut is your mince ground from?
Cheap supermarket mince is trim — the offcuts left after primals are broken down, blended for a target fat percentage with added water and sometimes preservative. A butcher's mince is ground from named muscles:
- Chuck — the classic mince cut. Well-marbled, beefy, roughly 80/20 on its own.
- Brisket / short rib blend — the "smash burger" blend. Deep flavour, higher fat.
- Rump or topside — where lean and extra-lean mince comes from.
Ours is ground fresh daily in Alexandria with nothing added — no water, no fillers, no preservative.
How much should beef mince cost?
As a rough guide for grass-fed butcher mince delivered in Sydney: premium 80/20 sits around $16–20/kg, extra-lean around $20–24/kg, and a Wagyu or dry-aged blend higher again. Buying a 5kg or 10kg bulk box drops the per-kg price meaningfully if you have freezer space.
Storing and freezing
Fresh mince keeps 2–3 days in the coldest part of the fridge. To freeze, portion into 500g flat packs (they thaw fast and stack well), press out the air, and use within 3 months. Thaw in the fridge overnight, never on the bench — mince has a huge surface area and warms dangerously quickly.
The quick reference
| Dish | Ratio | Cut |
|---|---|---|
| Bolognese, chilli, tacos | 80/20 | Chuck |
| Burgers, rissoles | 70/30 | Chuck + brisket |
| Meatballs, kofta, meatloaf | 90/10 | Rump |
| Meal prep, bariatric, low-fat | 95/5 | Topside |
Ready to cook? Browse fresh beef mince or build it into a family meat box.
Frequently asked questions
What fat ratio is Mr Meat & Co beef mince?
Our premium beef mince is roughly 80/20 (80% lean), ground from chuck. Lean mince is about 90/10 and extra-lean around 95/5, ground from rump and topside. Every pack is labelled with its real ratio.
Is your beef mince ground fresh?
Yes. It's ground daily by our Alexandria butchers from whole muscle cuts, with no added water, fillers or preservative. Order by mid-morning for same-window Sydney delivery.
How much is beef mince per kg?
Grass-fed premium mince is around $16–20/kg delivered in Sydney; extra-lean sits higher. Bulk 5kg and 10kg boxes bring the per-kg price down — see our bulk beef page.
Can I buy beef mince in bulk?
Yes — 5kg and 10kg bulk beef mince boxes are available on our wholesale page, snap-frozen in 1kg portions, delivered across Sydney and Australia-wide for wholesale orders.