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Pork Mince – Free-Range | Australia | 500g
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Gooralie free-range pork mince, 500g. APIQ certified. Versatile everyday protein for patties, meatballs, and stir-fries. Try our Pork and Prawn Dumplings recipe for inspiration.
Description
About this cut:
Pork mince is ground from shoulder and trim cuts, giving it moderate fat content and good binding properties for patties, meatballs, and stir-fry dishes. It cooks through quickly at high heat and holds its shape well when seasoned and formed. One of the more versatile cuts for everyday cooking.
Where it comes from:
Raised at Gooralie’s free-range farm in Goondiwindi, Darling Downs, Queensland, a single-site family operation where pigs are free to roam 24 hours a day with access to clean, spring-fed water, shade, and shelter.
How it gets to you:
Cut and vacuum-sealed at the source, then blast-frozen at peak condition. The pack is never opened between processing and your kitchen, arriving in an insulated chiller bag with ice packs. Free next-day delivery islandwide for orders before 2pm.
How to cook it:
Thaw in the refrigerator overnight and use directly from thawed state. Do not refreeze. Brown in a hot pan for sauces and fillings, or season and form into patties and pan-fry over medium-high heat for 4 to 5 minutes per side until cooked through. Cook pork mince to an internal temperature of 70°C. Try it in our Pork and Prawn Dumplings or Mini Gluten Free Pork Burgers recipe.
Good to know
- APIQ Certified Free-Range
- Free of growth hormones and antibiotics
- Serves 2-3
- Weight variance (±10%)
- Keep frozen; use within 3 days of thawing
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Pork Collection.
Frequently asked questions
The Meat Club sells a 500g pack of free-range pork mince in Singapore, sourced from Gooralie's farm near Goondiwindi, Queensland, established in 2003. It is APIQ certified free-range, raised without added hormones, and blast frozen at the source before shipping to Singapore under cold chain. Ground from shoulder and trim cuts, it suits dumplings, meatballs and stir-fries alike.
This mince is ground from Gooralie's free-range pigs, raised on a single-site family farm near Goondiwindi in Queensland's Darling Downs, operating since 2003 and certified under the Australian Pork Industry Quality Assurance (APIQ) programme. The pigs roam freely with constant access to spring-fed water, shade and shelter, and are raised without added hormones or antibiotics before the 500g pack is blast frozen.
Cook pork mince to an internal temperature of 70°C, whether browning it loose for a sauce or forming it into patties. Formed patties take 4 to 5 minutes per side over medium-high heat once seasoned and shaped, while loose mince for fillings or sauces browns through in a hot pan within a few minutes. Use it directly from thawed rather than refreezing.
Pork mince should not be refrozen once thawed, so use the full 500g pack within 3 days of taking it out of the freezer. Thaw it in the refrigerator overnight rather than at room temperature. If a recipe only needs part of the pack, divide the raw mince into smaller portions and freeze those separately before you need to thaw anything.
Pork mince from Gooralie's 500g pack works well in dumplings, meatballs, ragu and Asian stir-fry dishes, since its moderate fat content gives good binding and moisture without excess grease. At 10.6g fat and 20.9g protein per 100g, it holds its shape well when seasoned and formed into patties, then browned in a hot pan for 4 to 5 minutes per side.
