I'm feeling lazy today and uninspired, so I'm just going to pose a question.
The question comes from my having bought some mincemeat yesterday for tonight's spaghetti and meatballs - the grandsons are coming to dinner. I bought the cheapest grade and noticed that it was rather more coarsely minced than usual and more than the more expensive mince.
Now I do know there is a difference between the cheap and the expensive in terms of how much fat, what it's made from, etc. but surely there's no difference to what kind of thickness it is. I must say I somehow assumed that coarse = cheap and nasty in most people's minds and fine = expensive. It's a perception thing. Which is worth philosophising about some time.
I had a quick look and did find some answers, but as I say, I'm not really in the mood for understanding anything today. Here is one answer from the Weber site. But if you have a different thought I would be very happy to hear it.
"Medium size will have a meatier texture, while holding in more moisture. This is definitely my grind choice for burgers!! Coarse ground is best for recipes like chili. The meat will not break down as much as a fine grind, therefore producing a moist, chunky texture."
Now I'm a bit worried that I shouldn't have been so stingy. I bought it in Woolworths. I don't think Aldi or Coles have it as chunky. Mine looks somewhere between the medium and the coarse I think. The above writer, by the way, said that fine is good for everything.