It’s not a complicated cut, and that’s part of its appeal. Mince is practical, familiar, and easy to cook with - the sort of thing most of us reach for without thinking. But when it’s made with good beef, you can tell.

All beef from large abattoirs in the UK is all graded using the EUROP grading system a way of measuring two key things: fat cover, from Lean (1) all the way through to Very Fat (5H), and conformation class, from Poor (-P) all the way through to Excellent (E). In simple terms, the lettering relates to the overall shape of the animal, with E sitting at the top end of the scale, while the number reflects the level of fat cover, with mid-range scores indicating a balanced finish.