You see, in France it is against health regulations to have minced meat at point of sale on your meat counter, you have to produce it on demand, that way your customer can see exactly what meat you put through the grinder. Burgers are never seen on butchery counters in France, what different food cultures we have and yet such close neighbours too.
In definition burgers are made from minced meat that has been seasoned before being moulded, usually into a 4inch round shape for home use and sometimes 5inch for professional caterers.
A steak hache by definition; is prime steak meat, minced once on a coarse grinding plate, then pressed into an oval shape and without adding any seasoning at all, for it is seasoned at the cooking stage, just like you would with a normal steak.
The steak hache demands a high price, unlike its cousin the burger. Here in Britain the steak hache is just catching on and is now found on the menu in some London restaurants I am pleased to say.
You might ask yourself, why mince up a prime piece of steak, well for most of us who like a steak and still have our own teeth, eating a steak is not a problem. However some steak lovers cannot manage a firm piece of meat, so the steak hache is the perfect option.
It is best to make some flavoured butters in advance and chill them before using them to cook with the steak hache.
With the photographs here, I have grilled a steak hache with chips along with a mushroom sauce and garnished with a knob of herb butter.
Great photos - thanks very much for the info. Cheers!
ReplyDeleteHi Rouxbe, did you make some ?
ReplyDeleteVery informative. I had always dismissed steak hache as just a hamburger without the bun...until now. Looks delicious!
ReplyDeleteSalut Marc,
ReplyDeleteI've noticed fresh mince on sale at several places here in France (Auchan, for one) - has the law changed recently?
Great blog, by the way! :)
-Pierre
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ReplyDeleteHello Marc! this looks very delicious!
ReplyDeleteI am French and steak haché is both a main for gourmet meals, but also an affordable way to consume meat for young people (when frozen).
Hence I want to ask if you ever saw frozen Steack Haché sold in the UK like it is in France? and if you think there is any potential in it?
Like you say clearly Steak haché isn't Burger or mince meat, it is something special by itself ;)
I have some steak haché and wonder if it can be cooked in a water bath.
ReplyDeleteApologies gremlins stopped me from replying any earlier!
ReplyDeleteThomas I've not seen frozen Hache in England and yes I do think there is potential...
Julia, yes you can by sous vide, not sure why you would want to though...
I order Hache steaks regularly from Muscefood.com. They are great. But am i going crazy? They're burgers! Just because you remove some seasoning and make your beef patty into an oval shape it doesn't change what you're putting in your belly! The distinction seems like a semantic one.
ReplyDeleteIf you fold a pizza it becomes a calzone. But it uses all the same ingredients and it tastes the same.
ReplyDeleteIf you fold a pizza it becomes a calzone. But it uses all the same ingredients and it tastes the same.
ReplyDeleteNot really, Calzone doesn't have a tomato base (at least made properly it doesn't... I also use a slightly different dough :-)
DeleteNot really, Calzone doesn't have a tomato base (at least made properly it doesn't... I also use a slightly different dough :-)
DeleteSorry, but a steak haché is nothing like a steak, it is just (often low quality) minced beef squashed into a round shape. When it's cooked whole it is absolutely grotesque and disgusting. You can't buy these in Britain because people would just dismiss it as half-made burger. Moreover I have never had a decent steak in France.
ReplyDeleteYou must be joking? The only place that knows how to cook a steak rare on the inside and sealed on the out side. Haché ?certainly not cheap meat. Where are you eating? Maybe a Brit run restaurant You can always go to MacDonalds
Delete"You see, in France it is against health regulations to have minced meat at point of sale on your meat counter, you have to produce it on demand" - Are you sure? Have you ever been to Carrefour, Geant or any other supermarket in France?
ReplyDeleteMost recipes I've found have insisted on 15% to 20% fat in the meat and perhaps egg white to bind the pieces together. I know from experience that lean mince falls apart when cooked, so do you know how the mince is held in the required shape?
ReplyDelete