Meat the Need: The Magic of Mince Resource

 
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Background

A new national charity Meat the Need aims to support Kiwis who are hit hard by the COVID-19 lockdown and the resulting economic fall-out. Meat the Need connects farmers, meat processors and food banks in a way that will allow food banks to plan around receiving regular amounts of meat and will also help farmers to give at seasonal times when they are able. 

Founders of this initiative are Wayne Langford, YOLOFarmer and Siobhan O’Malley, Pukeko Pastures. They are supported by Silver Fern Farms, Federated Farmers of New Zealand, Dairy NZ, Ag Proud and Beef + Lamb New Zealand Ltd.

‘Magic of Mince’ resource

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The Magic of Mince is a resource created by Beef + Lamb New Zealand Inc for Food Banks to pop into food parcels that include Meat the Need donated beef or lamb mince. It includes 3 simple recipes: Mince Fried Rice; Magic Mince; and Cottage Pie.

Recipes development guidelines included:

  • Recipes can be made using simple kitchen equipment

  • Uses 500g Quality Mark mince

  • Makes a good contribution towards reaching the 5+ a Day target for vegetable consumption

  • Feed a family of four to six adults and be suitable for children

  • Must be made of simple ingredients, many of which are provided in the food parcels supplied by food banks

  • Allows for flexibility to change up ingredients

  • Recipe methodology is written in simple language and assumes beginner-level cooking skills.

The Beef & Lamb New Zealand Inc, nutrition team have considerable expertise in public health, community cooking programmes and developing budget-friendly recipes. When developing these recipes they sought further advice from an Auckland-based community dietitian who has done research into City Mission food parcel items and considered food items supplied by Salvation Army food parcels (foodbank.org.nz).  They believe that budget-friendly recipes shouldn’t compromise the taste and enjoyment of the meal.

See below for the nutrition information panel (NIP) for each recipe and a cost analysis per serve, with and without the purchase of the mince.  

Nutrition Information Panel

 
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Cost Analysis

 
The cost analysis was completed using information retrieved from Pak n’ Save on 30/04/2020. Ingredient costs were determined relative to recipe quantity required. The cost per serve was determined by the number of people the recipe feeds. The cottag…

The cost analysis was completed using information retrieved from Pak n’ Save on 30/04/2020. Ingredient costs were determined relative to recipe quantity required. The cost per serve was determined by the number of people the recipe feeds. The cottage pie recipe was based on serving five people.

 
 
Industry Update, Update, AdviceKatie WardHealth, Nutrition