Ground beef is one of the most commonly consumed types of beef in America. Ground beef can be used in a lot of different dishes, like chili, tacos, burgers, casseroles, meat sauces, and more. It’s also easy to make, freezes well, and keeps well in cooked dishes! But what does ground beef actually contain?
But what goes into ground beef? You may have asked this question before and are now curious about the answer. You might be wondering what parts of beef are used to make ground beef. In this blog post from Pre, we’ll talk about everything you need to know.
Beef mince is a widely used ingredient around the world, adding flavor and texture to various dishes from tacos to meatballs. But despite its popularity, some mystery remains around exactly what parts of the cow beef mince comes from.
In this article, we’ll uncover everything you need to know about beef mince, including what cuts it contains, how it’s produced, and why it’s so useful for cooking. Let’s slice through the confusion and get to the meat of the matter!
Defining Beef Mince
Known as ground beef or minced beef in different parts of the world, beef mince is a meat product made from finely chopped beef with a meat grinder or mincing machine. It may contain meat from various parts of the cow, unlike specific cuts sold at a butcher.
The coarseness of the grind depends on the size of holes in the grinder plate with smaller holes producing a finer texture. Beef mince tends to have a loose soft texture that cooks up crumbly when formed into patties or meatballs.
It’s important not to confuse beef mince with mincemeat. Mincemeat contains chopped dried fruit, distilled spirits, and spices, sometimes with a small amount of meat. Beef mince is 100% beef with no fruits or additives.
What Cuts of Beef Are Used?
Beef mince can contain meat from many parts of the cow, depending on the grade and quality. Higher grades typically use meatier cuts while lower quality may have more connective tissue and sinew. Here are some cuts that are commonly used:
-
Chuck – From the shoulder region, flavorful but can be tough.
-
Round – From the back leg, lean yet fairly tender.
-
Sirloin – Midsection near the hip lean with good flavor.
-
Brisket – From the chest, fattier with intense beefy taste.
-
Shank – Lower leg cut, containing sinews that require long cooking.
-
Trimmings – Remaining meat scraps with varying texture and fat content.
The specific proportions of each cut depends on the fat percentage the processor is targeting. Fattier cuts like brisket may be higher in regular 70/30 beef mince, while leaner mince features more sirloin or round cuts.
Why Use Multiple Cuts?
Blending different cuts accomplishes a few things:
-
Adds flavor complexity from different cow muscles.
-
Achieves desired fat to lean ratio for recipe needs.
-
Allows use of less popular cuts from the whole animal.
-
Provides a budget-friendly option using scrap trimmings.
No single cut of beef has the ideal texture, fat content, and cost for every scenario. Combining cuts through mincing strikes the perfect balance.
How Is Beef Mince Produced?
While the specific cuts vary, the process of producing beef mince follows the same basic steps:
-
Selected beef cuts are trimmed of excess fat and sinew. They are cut into 1-2 inch chunks to feed through the grinder more easily.
-
The chunks are chilled or partially frozen to prevent smearing during grinding.
-
Meat goes through large roller-fed grinders that force it through perforated metal plates, cutting it into small fragments.
-
If a finer texture is needed, beef passes through a second time or more with a plate with smaller holes.
-
Ground beef is packaged directly or used to make other value-added products before sale.
-
For freshness and food safety, meat is kept below 40°F during grinding and packaging.
Regular inspection and equipment sanitization ensures beef mince is cleanly chopped and contamination-free.
Grading Beef Mince Quality
Not all beef mince is created equal. Here are some things to look for when assessing quality:
-
Fat percentage – Typically 5-30% fat. Higher fat means more tender and moist but less lean meat.
-
Coarseness – Finer grind blends well, while coarse has more texture.
-
Color – Should be bright red. Grey or brown indicates oxidation from age.
-
Label accuracy – Reputable suppliers accurately list cut, fat, and additives.
-
Freshness – Choose the latest sell-by date and check for odor and sliminess.
-
Value cuts – Contains mostly trimmings and forequarter cuts for budget price.
-
Organic/grass-fed – More costly but higher standards on diet and living conditions.
Excellent beef mince has bright color, accurately labeled details, and a coarsely ground texture when raw. Cook it up to enjoy the versatility of this the economical, flavorful meat product.
Why Use Beef Mince in Cooking?
Beyond its low cost, beef mince offers several advantages in the kitchen:
-
Uniform texture – Finely chopped strands blend easily with other ingredients.
-
Holds moisture – Its loose grind won’t dry out or toughen when cooking.
-
Fat for flavor – Marbling provides vital fat to keep mince juicy.
-
Easy to season – Spices and herbs infuse readily into the meat.
-
Versatile applications – Works great in everything from pasta sauce to burritos.
-
Swift to cook – Less prep needed compared to steaks or roasts.
With its family-friendly taste and budget price, beef mince deserves a spot in home cooks’ regular rotation.
Tasty Ways to Use Beef Mince
From comforting favorites to creative fusion, beef mince shines in these recipes:
-
Classic burger patties, toasted to perfection on the grill
-
Savory Bolognese sauce simmered low and slow over pappardelle
-
Hearty cottage pie topped with creamy mashed potatoes
-
Blend of spices for zesty tacos or enchiladas
-
Umami-rich Korean gochujang beef and rice bowls
-
Satisfying American-style sloppy Joes on a bun
-
Nutritious meatballs packed with cheeses and fresh herbs
-
Curried beef wraps with yogurt raita and crunchy veggies
Mix, match, and mince away with this versatile and economical star ingredient!
Quality and Safety Tips
To safely enjoy quality beef mince:
-
Choose fresh mince before the sell-by date, and either cook or freeze within 2 days.
-
When cooking, use a food thermometer to ensure beef reaches 160°F minimum internal temperature.
-
Refrigerate cooked mince dishes within 2 hours and reheat fully before serving.
-
Prevent cross-contamination by using separate cutting boards and utensils for raw meats.
-
Store raw mince on the bottom shelf of the fridge away from ready-to-eat foods.
With sound practices in the kitchen, beef mince makes the perfect protein for flavorful family meals.
The Takeaway on Beef Mince
From its meaty composition to proper cooking methods, beef mince has more complexity than meets the eye. This versatile and economical staple contains a tasty blend of cuts finely chopped into a wonderfully useful form. Just remember to seek out quality, handle with care, and cook thoroughly. Then get ready to enjoy the endless comfort and convenience of beef mince!
What Beef Parts Go Into Ground Beef?
There’s a misconception that “ground beef” contains unwanted “variety meats” such as organs, ears, snouts, or other parts of the cow that are not usually sold in American and other western countries. But that’s not true. In fact, ground beef cannot be sold with organ meats, unless it’s specifically labeled as containing organ meat. The only exception to this is heart and tongue, which are allowed in ground beef under USDA guidance. But at Pre, we never use heart or tongue in our ground beef.
To begin the process of butchering cattle, the butcher seperates the meat into primals, sub-primals, and whole cuts. The butcher breaks it up into big pieces and then trims and cuts it into familiar meat “cuts,” like chuck roast, ribeye steak, skirt steak, filets, sirloin, and more.
That being said, butchers are very good at cutting this meat away and leaving behind very little meat. There are always some “trimmings” that stay on the bone and can’t be sold by themselves. These are healthy and taste just as good as any other part of the cow because they have both lean meat and fat.
Ground beef is a way to use these trimmings. We remove and seperate the leftover lean meat and fat. Then, we mix it in a certain way, like 80% lean meat and 20% fat, and grind it into ground beef that you can cook at home.
What’s The Difference Between Ground Beef, Ground Chuck, And Ground Sirloin?
“Ground beef” refers to meat that’s from meat trimmings, as mentioned above. Any meat you see labeled as “ground beef” will be made using the method we described.
But what about meat called “ground chuck” or “ground sirloin?” This is a bit different. This ground meat is simply taking that cut of beef and grinding it up.
In other words, ground chuck is not from trimmings. It is from loading a chuck roast into a grinder and grinding it up. The same is true of ground sirloin, which is comes from grinding up a sirloin steak.
Complicating things even further, some stores sell “hamburger. ” This is distinct from ground beef. It uses the same trimmings as ground beef. Ground beef, on the other hand, can only get its fat from the trimmings. But “hamburger” fat can come from other places. So, ground beef is higher quality over “hamburger meat. ”.
AFTER TRYING THIS RECIPE, I ONLY WANT TO EAT BEEF MINCE THIS WAY.
FAQ
What part of the cow is mince beef?
Is beef mince 100% beef?
Is mince the same as ground beef?
What kind of meat is used to make minced beef?
How is beef mince produced?
Beef mince, also known as ground beef or minced beef, is produced by finely chopping beef using a knife, meat grinder, mincer, or mincing machine. The type of beef used can vary, but it is typically made from skeletal muscles attached to the bones by tendons, such as chuck, blade, brisket, or topside.
What is the difference between ground beef and beef mince?
Ground beef is beef that has been ground up into small pieces. Beef mince, on the other hand, is ground beef that has been combined with fat and often other ingredients. While ground beef is simply the ground meat, beef mince is the ground meat with added components.
How much fat is in ground beef mince?
Ground Round, a type of beef mince, contains about 15% fat. It is a leaner option than regular ground beef and is often used in casseroles and other dishes that mix meat with vegetables and pasta.
What is minced meat?
Minced meat, also known as “mince” in Commonwealth countries, refers to finely chopped raw meat. It is typically made from skeletal muscle meat and often contains a mixture of lean meat and animal fat. This versatile ingredient can be made from various types of meat, such as beef, pork, and lamb.