/ 750 g ground meat
Ground meat is an excellent source of complete protein, containing all nine essential amino acids, along with significant quantities of B vitamins (particularly B12 and niacin) and minerals including iron, zinc, and selenium. Fat content and nutritional profile vary considerably based on the meat source and fat percentage selected.
About
Ground meat, also known as minced meat or mince, refers to meat that has been finely chopped or mechanically processed into small particles. This preparation method is commonly applied to beef, pork, lamb, poultry, and game meats. Ground meat is produced by passing raw muscle tissue through a grinding apparatus that reduces it to uniform, crumbly fragments, creating an ingredient with increased surface area that promotes faster cooking and better incorporation of flavors and binding agents. The texture and fat content vary depending on the meat source and the specific cut used; for example, ground beef may range from extra-lean (5% fat) to regular (20-30% fat).
Ground meat has been a staple preparation method in many culinary traditions for centuries, allowing for efficient use of tougher cuts and offal while creating a versatile ingredient suitable for numerous preparations. The grinding process also facilitates mixing with seasonings, binders, and other ingredients, making it ideal for composed dishes.
Culinary Uses
Ground meat is one of the most versatile ingredients in global cuisine, serving as the foundation for countless dishes across multiple culinary traditions. It is central to Italian pasta sauces (ragù), Spanish and Latin American preparations (picadillo, chorizo), Middle Eastern dishes (kofta, shawarma fillings), Asian cuisine (Chinese wontons, Vietnamese pâté), and Anglo-American favorites (hamburgers, meatloaf, Bolognese). The ingredient is used in soups, stews, stir-fries, baked goods, and as a filling for pastries and vegetables.
Ground meat accepts seasonings readily and binds well with breadcrumbs, eggs, and other moisture-absorbing ingredients, making it ideal for meatballs, sausages, and patties. It requires careful handling to avoid over-working, which develops gluten networks and produces tough, dense textures rather than tender results. Ground meat benefits from browning before simmering in sauces and performs best when cooked to appropriate doneness temperatures to ensure food safety while maintaining moisture.