Minced meat

Minced meat

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Encyclopedia of Food and Cookery

The versatility of minced (ground) meat is well known to most cooks. Good-quality minced meat is a bargain, being nutritionally sound, full of flavour and less expensive than many other cuts. Ready-minced meat is available from your butcher or supermarket, or, if you prefer, order a specific cut, such as chuck steak or topside (top round), and mince (grind) it at home. Your butcher will also mince special cuts for you if you order ahead.

Types of minced (ground) meat:

Beef mince: Pure beef mince is usually sold graded according to the degree of fat included, and either finely or coarsely ground. Use fine-ground, lean beef for meatballs, meat loaves, hamburgers and patties. Coarser ground mince is good for stews, pies and meat sauces. Some fat in mince is essential for flavour and to improve the texture of meat loaves, meatballs and similar dishes.

Hamburger mince: Usually a combination of finely ground beef, lamb, pork or veal. It can be used for most recipes calling for finely minced meat.

Lamb mince: Contains lamb meat only and is used in many Middle Eastern dishes.

Sausage mince: Usually beef and lamb, very finely ground, with cereals and seasonings. The percentage of fat and cereal to meat is controlled by state laws. Use to extend dishes using beef mince, or to make stuffings, patties or sausage rolls.

Veal and pork mince: Finely ground veal and pork meat, with some pork fat for flavour. Use where recipes specify.

Always use minced meat within 24 hours of purchase, and store, covered, in the refrigerator.

See also Hamburger; Meatballs; Meat Loaf; Pies.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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