Ground beef, also called minced beef, is beef finely chopped. It is used in meatballs, burgers, sauces and many comfort dishes.
- Made from
- Beef trimmings, finely ground
- Fat levels
- Often sold as 10 to 25 percent fat
- Flavor
- Rich, savory
- Safe internal temperature
- 71 C / 160 F
- Storage
- Short; use or freeze quickly
History
People have chopped meat for centuries to make it tender and easier to season. The meat grinder made ground meat widely available in the nineteenth century, and it became the basis of dishes from meatballs to hamburgers.
Where it comes from
Ground meat dishes appear across Europe, Asia and the Middle East.
Where it is used most
Swedish meatballs, Italian ragù, Mexican tacos, American burgers, Middle Eastern kofta and kibbeh.
Varieties and types
Lean ground beef is drier. Higher fat adds juiciness. Mixing beef with pork or veal is common for meatballs.
Flavor and how to use it
Mix gently and do not overwork meatball mixtures, which makes them dense. Cook until no pink remains and the internal temperature reaches 71 C / 160 F.
Buying, storing and substitutes
Keep raw ground meat in the coldest part of the refrigerator and use within 1 to 2 days, or freeze. Ground turkey, chicken, lamb or plant crumbles can substitute.
Good to know
Ground meat must be cooked thoroughly, as bacteria can be mixed through the meat. Wash hands and surfaces after handling raw meat.
Recipes that use it
Photo credit: Alexas Fotos on Pexels.