All Moombra Meats Products
Beef
Beef
Mince
Pasture RaisedVerified Origin
Moombra Meats | Brisbane Valley, QLD
Beef mince from quality forequarter cuts, moderate fat, versatile everyday staple.
FarmMoombra Meats, Moombra QLD
RegionBrisbane Valley, QLD
BreedBrahman
FarmersJesse & Rob
ProcessingBrisbane Valley Meats (22km)
IngredientsBEEF
CookPan / Oven
Grind3mm Plate
FatModerate
Safe Temp72°C+
Cut Overview
About This Cut
Ground from forequarter cuts with a moderate fat level, which is exactly right for flavour and moisture. Too lean and mince goes dry and crumbly. For burger patties, handle it as little as possible: overworking makes them tough. Cook mince-based products to 75°C internal throughout. In a bolognese simmered for 30 minutes, that happens naturally.
Moombra Meats - Brisbane Valley, QLD
How They Are Raised
RaisingPasture raised on open land along Lake Wivenhoe
FinishingGrain rationed on pasture, 60-80 days
Stress handlingLow-stress handling practices
What Goes In
HormonesNone used
Feed AdditivesNone. Grain only.
PreservativesNone
Hear From The Farmers
Moombra Meats | Four Generations of Brahman Cattle, Paddock to Plate
Verified Nutrition Data
Nutritional Values
Data Source
FSANZ AFCD Release 3 F000678 - Beef, mince, regular fat, raw . Values are typical averages per 100g. Not dietary or medical advice.
170kcal
Energy per 100g
170 kcal
710 kJ • typical average
Protein22.4g
Complete protein. All essential amino acids present.
Total Fat8.9g
Naturally occurring.
Carbohydrates0g
No carbohydrates. No sugar. No starch.
Sodium68mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy170 kcal / 710 kJ▼
Total energy from protein and fat.
Protein22.4 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat8.9 g▼
All fat occurs naturally in the beef.
of which Saturated3.83 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates. No sugar, starch, coating, or marinade in this product.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium68 mg▼
Naturally occurring sodium only. No salt added during processing or packaging.
Micronutrients
Iron1.5 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc2.27 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B123 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.07 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)4.14 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
Independent Verification
Why This Beef Mince Earned the Nutrition Verified Tick
Verified Origin
▼Farm name, location, region, and farmers are declared and verified against on-pack and marketing claims.
Full Supply Chain Traceability
▼Processing facility, location, and distance from farm are declared. Batch-traceability confirmed under accredited standards.
Transparent Raising Practices
▼Raising method, finishing method, feed inputs, and handling practices are declared and verified against on-pack and marketing claims.
Honest Finishing Methods
▼The grain finishing period and declared feed mix are verified. No absolute or unprovable claims are made about the finishing process.
Accurate Nutritional Profile
▼Nutritional values are sourced from FSANZ Australian Food Composition Database (Release 3, food key F000678) and presented as typical averages per 100g raw. They are not absolute or guaranteed values.
No Hidden Additives
▼Full ingredient declaration is beef only. No additives, injections, or preservatives. Consistent with on-pack labelling.
01Storage
Refrigeration
Keep at or below 4°C. Use within 2-3 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 3-4 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Not required.
Best Cooking Method
Depends on the recipe. High heat for browning is always first.
Seasoning
Season just before cooking for mince -- salt draws moisture if applied too early.
Internal Temperature
Must reach 72°C throughout. Minced beef requires higher temperature than whole cuts.
Resting
Not required for cooked mince dishes. Burger patties benefit from 2 minutes rest.
Recipe Suggestions
Recipes
01
Bolognese
▼You'll Need
800g beef mince2 tbsp olive oil1 large brown onion, finely diced2 carrots, finely diced3 celery stalks, finely diced5 garlic cloves, minced3 tbsp tomato paste200ml red wine400g can crushed tomatoes300ml beef stock2 bay leaves1 tsp dried oreganoSalt and pepperParmesan to serve
Method1Cook onion, carrot, celery in olive oil over medium heat for 12 minutes until completely soft.
2Add garlic and tomato paste. Cook 3 minutes.
3Add mince. Break up and cook until no pink remains and some browning occurs.
4Add wine. Reduce by half. Add tomatoes, stock, bay and oregano.
5Simmer uncovered on lowest heat 2 hours, stirring occasionally. Sauce should be thick and dark.
6Adjust seasoning. Serve over pasta with parmesan.
Tip: Bolognese needs time. Two hours of slow simmering is the minimum. Three is better.
02
Smash Burgers
▼You'll Need
600g beef minceFlaky salt and cracked pepper4 slices American cheese4 brioche buns, toastedPickles, mustard, ketchup, shredded lettuce
Method1Divide mince into 8 loose balls (75g each). Do not compact them.
2Get a heavy pan or griddle ripping hot. No oil needed -- the beef has enough fat.
3Place 2 balls in pan. Immediately smash flat with a heavy spatula. Season with flaky salt and pepper.
4Cook 2 minutes without moving until edges are crispy and brown. Flip. Add cheese.
5Cook 1 more minute. Build double smash burgers with two patties each.
6Assemble with pickles, mustard, ketchup and shredded lettuce.
Tip: Smashing works because it maximises surface contact. Loose balls, hot pan, smash fast, do not move until crust forms.
03
Shepherd's Pie
▼You'll Need
700g beef mince1 tbsp olive oil2 brown onions, finely diced2 carrots, finely diced3 garlic cloves, minced2 tbsp tomato paste1 tbsp Worcestershire sauce200ml red wine or beef stock300ml beef stock1 tsp dried thyme1 bay leafSalt and pepper1kg floury potatoes, peeled and chopped80ml warm milk60g butter50g grated cheddar (optional, for topping)
Method1Cook onion and carrot in olive oil over medium heat 8 minutes until soft. Add garlic and tomato paste, cook 2 minutes.
2Add mince. Break up and cook until browned throughout. Add wine and let it reduce.
3Add stock, Worcestershire, thyme and bay. Simmer uncovered 25 minutes until thick. Season well.
4Boil potatoes until very tender. Drain and mash with warm milk and butter. Season.
5Preheat oven to 190°C. Spoon mince filling into a baking dish. Top with mashed potato.
6Fork the surface and scatter with cheese if using. Bake 25-30 minutes until golden and bubbling.
Tip: The mince filling needs to be thick before going into the dish. If it is too wet, the potato sinks through. Simmer it down until it barely moves when you tilt the pan.
Independently Verified by Nutrition Verified
Nutrition Verified confirms that what Moombra Meats declares about their products is accurate, consistent, and not misleading. Origin, raising practices, ingredients, and nutritional information, all reviewed against published standards.
Disclaimer
Nutrition Verified is an independent information verification platform. Verification confirms that declared product information is accurate and not misleading at the time of review, based on what is provided by the producer. Nutrition Verified does not certify products, assess food safety, make health or nutrition claims, or provide dietary or medical advice. Nutritional values are sourced from FSANZ AFCD Release 3 F000678 and are typical averages per 100g raw. Verification does not constitute regulatory approval or endorsement of any product.
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