At COOK our founding principle is "to cook using the same ingredients and techniques that a good cook would use at home so everything looks and tastes homemade." When it comes to mince, we actually go a step further and do what a good butcher would: we buy whole joints of beef, trim off any excess fat and then mince them ourselves at the Kitchen. Last week we did a bit of filming in the kitchen so we can show you how it really works.
All our beef comes from the UK and Ireland and can be traced back to the farm and the animal it came from. When it arrives at the kitchen everything has to get past Ken 'The Gatekeeper' - a chef with over 30 years experience (he cooked for the Queen once dont'cha know!) who has been with us for over 10 years. He checks in all ingredients with the same diligence as a sergeant major inspecting his troops on the parade ground. No ingredient enters the kitchen unless he is 100% happy and, as all our suppliers will tell you, he is really very, very fussy.
In the video you'll then see Steve, one of our prep chefs, trimming any excess fat so that we have lovely lean meat ready for the mincer. We then we mince it ourselves in what we've dubbed our 'Mincer of Truth'. This is the only way we can be sure of the quality of our mince - simple.