All Moombra Meats Products
Lean
Lean
Beef Mince
Pasture RaisedVerified Origin
Moombra Meats | Brisbane Valley, QLD
Ground from silverside through a 3mm plate. Fat under 5%. A cleaner, lighter mince suited to stuffed vegetables, meatballs in broth and dishes where you'd usually drain the fat.
FarmMoombra Meats, Moombra QLD
RegionBrisbane Valley, QLD
BreedBrahman
FarmersJesse & Rob
Cut SourceSilverside
ProcessingBrisbane Valley Meats (22km)
IngredientsBEEF
CookPan / Oven
Grind3mm Plate
FatUnder 5%
Safe Temp70°C+
Cut Overview
About This Cut
Ground specifically from silverside, a lean hindquarter cut, through a 3mm plate. Fat content is less than 5%, which is lower than standard beef mince. The reduced fat means less rendering during cooking and less fat to drain. A cleaner, lighter result in the pan.
Because it is leaner, it benefits from a moisture-retaining cooking method. Don't push it over too high a heat for too long or it will dry out. For bolognese or mince dishes it works well, the fat in the sauce from other ingredients compensates. For burgers, the regular Moombra mince is the better choice since the higher fat content holds the patty together and gives it flavour. Cook to a minimum internal temperature of 70°C.
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 F000666 - Beef, mince, lower fat, raw . Values are typical averages per 100g. Not dietary or medical advice.
129kcal
Energy per 100g
129 kcal
541 kJ • typical average
Protein22.9g
Complete protein. All essential amino acids present.
Total Fat4.1g
Under 5% fat. Naturally occurring. About half the fat of standard beef mince.
Carbohydrates0g
No carbohydrates. No sugar. No starch.
Sodium68mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy129 kcal / 541 kJ▼
Lower energy than standard beef mince thanks to the reduced fat content.
Protein22.9 g▼
Slightly higher protein per 100g than regular mince, reflecting the leaner cut source.
Total Fat4.1 g▼
Less than 5% fat. Ground from silverside, a naturally lean hindquarter cut. About half the fat of standard mince.
of which Saturated1.76 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
Iron1.56 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc2.34 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B123.0 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 Lean 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 F000666) 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
Beef and Vegetable Stuffed Capsicums
▼You'll Need
500g lean beef mince4 large capsicums, tops cut off and seeds removed1 small onion, finely diced2 garlic cloves, minced1 cup cooked rice400g tin crushed tomatoes1 tbsp tomato paste1 tsp smoked paprikaSalt and pepperGrated cheese to top (optional)
Method1Preheat oven to 190°C. Place capsicums upright in a baking dish.
2Cook onion in a little oil over medium heat for 5 minutes. Add garlic and mince. Brown well, breaking up as it cooks. Season.
3Add tomato paste, paprika, and half the crushed tomatoes. Simmer 5 minutes. Stir in cooked rice. Adjust seasoning.
4Fill each capsicum with the mince mixture. Pour remaining tomatoes around the base. Top with cheese if using.
5Bake covered for 30 minutes, then uncovered for 10 minutes until capsicums are tender and tops are golden.
Tip: Lean mince works particularly well here as there is no excess fat pooling inside the capsicum during baking. The rice stretches the filling and absorbs the cooking juices.
02
Meatballs in Tomato Broth
▼You'll Need
500g lean beef mince1 egg2 garlic cloves, minced1 tbsp fresh parsley, finely choppedSalt and cracked black pepper1 tbsp olive oil400g tin crushed tomatoes300ml beef stock1 small onion, diced1 tsp dried oreganoFresh basil to serve
Method1Combine mince, egg, half the garlic, parsley, salt and pepper. Mix gently, do not overwork. Roll into balls about 3cm in diameter.
2Brown meatballs in olive oil over medium-high heat in batches, 2-3 minutes turning until golden on all sides. Remove and set aside.
3Cook onion in the same pan for 4 minutes. Add remaining garlic and oregano. Cook 1 minute.
4Add crushed tomatoes and stock. Bring to a simmer. Return meatballs to the pan.
5Simmer gently for 15-20 minutes until meatballs are cooked through to 70°C minimum. Serve over pasta or with crusty bread. Top with fresh basil.
Tip: Lean mince keeps meatballs lighter and less greasy in broth. Mix gently, overworked meatballs go dense. The egg is what binds them, no breadcrumbs needed with this mince.
03
Larb - Thai Minced Beef Salad
▼You'll Need
400g lean beef mince2 tbsp fish sauce2 tbsp lime juice1 tbsp toasted rice powder1 tsp dried chilli flakes (or to taste)4 spring onions, thinly slicedLarge handful fresh mint leavesLarge handful fresh coriander1 small red onion, finely slicedLettuce cups or steamed jasmine rice to serve
Method1Toast 1 tbsp jasmine rice in a dry pan over medium heat until golden and nutty, 4-5 minutes. Grind to a coarse powder in a mortar or spice grinder.
2Cook mince in a dry pan over medium-high heat, breaking it up, until fully cooked through with no pink remaining, 5-6 minutes. The lean mince will not release much fat.
3Pull the pan off the heat. Add fish sauce, lime juice and chilli flakes. Stir to coat.
4Add spring onions, red onion and toasted rice powder. Toss through.
5Off the heat, stir in mint and coriander leaves. Taste and adjust with more fish sauce or lime as needed.
6Serve warm or at room temperature in lettuce cups or over steamed jasmine rice.
Tip: Toasted rice powder is non-negotiable, it is the texture and nutty smokiness that makes larb taste like larb. Lean mince is ideal here, no rendered fat to dilute the dressing.
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 F000666 and are typical averages per 100g raw. Verification does not constitute regulatory approval or endorsement of any product.
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