What is an important part of popular dishes like chili con carne, shepherd’s pie, and spaghetti bolognese? The answer is meat, but you might get extra points if you say whether it is ground or minced meat. People often use these two words to talk about meat that has been chopped very small, usually beef, lamb, pork, or poultry. In British or Australian recipes, minced meat is more common than ground meat. In the US, on the other hand, ground meat is more common.
However, the two have subtle differences, primarily in the meat content, texture, and usage. One of the biggest differences is that ground meat is not 100% meat because it contains things like water, soy, or fat from other animals. In addition, ground meat can consist of two different meat sources, such as beef and pork. To get the most out of your food, pay close attention to the label. It will tell you how much meat is in each ingredient and how it is broken down.
Minced meat is easier to understand because it only contains meat from one animal, like skeletal muscles and tendons, and no other ingredients.
Ground beef and mince are two common forms of processed beef used in cooking. While they may look similar at first glance, there are some key differences in how they are produced, their texture, flavor, fat content and best uses.
In this article, we’ll take a close look at ground beef versus mince so you understand exactly what sets them apart.
How Ground Beef is Made
Ground beef is produced by taking chunks of beef and grinding them through a meat grinder to break down the muscle fibers The coarseness or fineness of the grind depends on the size of the die in the meat grinder
In most cases, additional fat is added to the beef during grinding. This helps to keep the ground meat moist and tender when cooked. The ratio of lean meat to fat can vary widely, from 85/15 to 73/27.
Other ingredients like seasonings may also be mixed into ground beef, but generally it contains beef, fat, and just salt and pepper.
The grinding and mixing process gives ground beef a very smooth, consistent texture with no obvious grain or muscle fiber chunks. It has a looser, softer mouthfeel compared to whole meat cuts.
How Mince is Made
Mince is made by manually chopping beef into very small pieces with a knife. It may also go through a meat grinder, but without added fat or other ingredients.
By law, mince can only contain skeletal muscle meat, no other animal parts. The meat is 100% beef with no fillers or binders.
The chopping action leaves mince with a more irregular, chunky texture compared to ground meat. You can still see some graininess from the muscle fibers.
Key Differences
Here are some of the main ways that ground beef and mince differ:
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Ingredients: Ground beef contains added fat and may have other additions like seasoning. Mince is 100% skeletal muscle meat.
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Texture: Ground beef has a smooth, consistent texture while mince is more chunky and fibrous.
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Flavor: The flavor of mince is pure beef, while ground beef may be mildly diluted by fat.
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Fat content: Ground beef can have up to 27% fat content. Mince has no added fat beyond what naturally occurs in meat.
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Color: Mince is often a deeper red since its 100% muscle meat. Ground beef may look slightly duller with less uniform color.
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Best uses: Ground beef works well in dishes like burgers, meatloaf, and casseroles. Mince is ideal for recipes where you want distinct bits of meat like Bolognese sauce or chili.
When to Use Ground Beef vs. Mince
Choosing between ground beef and mince comes down to the texture you want and how beefy you want the flavor to be.
Ground beef is great when you want meat that incorporates seamlessly into dishes. The smooth consistency pairs nicely with seasonings and melts into sauces. Go for ground beef for classic burger patties, meatballs, and lasagna.
Mince stands out when you want those meaty little bits in every bite. The irregular texture provides little bursts of beefiness. Use mince when beef is the star ingredient like in chili con carne or cottage pie.
You can generally substitute one for the other in recipes. Just keep in mind that mince may change the texture while ground beef could dilute flavors. Adjust seasonings accordingly.
For dishes where texture and distinct chunks of meat are key like kebabs, slices of whole muscle meat work better than either ground or minced.
Choosing Quality Ground Beef and Mince
No matter which type of processed beef you use, quality is important. Here are some tips for selecting good ground beef and mince:
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Choose bright red meat without brown or gray spots which indicate oxidation.
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Avoid packages with liquid pooling in them. This causes faster spoilage.
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For mince, look for a label indicating it’s 100% beef with no other ingredients or fillers.
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Opt for ground beef with a fat ratio that suits your tastes – higher fat equals more tender and moist when cooked.
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Check the expiration date and buy as close to when you plan to use it.
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If possible, have meat ground fresh in front of you rather than pre-packaged.
Following safe handling, storage and cooking procedures helps protect you against foodborne illnesses associated with raw meats. Always cook minced beef and ground beef thoroughly to an internal temperature of 160°F/71°C.
Ground meat and minced meat have different textures
To make ground or minced meat, you must first find a good piece of meat. A cheap piece of meat like beef chuck with enough marbling for fat and flavor is a good choice.
Grinding meat is a somewhat industrial process as it requires a meat grinder. If you have one at home, grab a meat cleaver and hack the cut of meat into smaller bits depending on the size of the meat grinder. Bon Appétit suggests cooling the meat in the fridge before grinding it because warm meat will smear rather than chop evenly. Finally, feed it carefully through the grinder until the meat comes out in smooth, uniform strands.
In comparison, minced meat is simply meat that is finely chopped either by knife or food processor. Because it is made by hand, minced meat can have more texture and chunkiness because the skeletal muscle bits are finely chopped. This quality allows it to hold its shape and chewy texture even after it is cooked.
Difference between Ground Beef and Ground Chuck
FAQ
Is mince the same as ground beef?
What is mince called in the USA?
What are the 3 types of ground beef?
Do you use ground beef or minced beef for burgers?
What is the difference between ground meat and minced meat?
The main difference between minced meat, which is made from 100% meat and doesn’t contain additional ingredients, and ground meat, which is bulked up with additional ingredients, is their contents.
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.
Does ground beef have more calories than minced meat?
Regular ground beef has more calories than minced meat, but the difference depends on the type of cooked or raw meat. Lean ground beef will have fewer calories than minced meat, according to the nutritional info. Minced meat has more protein, iron, sodium, vitamin B1, and B6, while regular ground beef has more calories, fat, zinc, potassium, and fatty acids.
Is minced beef older than ground beef?
Contrary to common belief, minced beef is older than ground beef. Making minced beef requires a sharp knife to chop the meat into fine pieces. Ground beef, however, must be made using a grinder. Before the invention of meat grinders, there was no ground beef.