Ground meat
Ground meat is meat put through a grinder, used in burgers, meatballs and sauces. In the UK it is mince, in Sweden köttfärs. Cook it to 71°C (160°F).
Also called Minced meat, Ground beef, Hamburger meat, Köttfärs, Blandfärs.
Ground meat (mince in the UK) is meat that has been finely chopped in a meat grinder. Beef is the most common, but pork, lamb, veal, chicken and turkey are all sold ground. It cooks fast and is used in burgers, meatballs, meatloaf, chili, tacos, lasagna and ragù. Because grinding spreads any bacteria from the surface right through the meat, it needs more care than a whole steak.
How to do it
- Heat a little oil in a wide pan over medium-high heat.
- Add the meat and press it into a flat layer. Leave it for 3 to 4 minutes, until a brown crust forms underneath.
- Break it up with a spatula and keep cooking, stirring now and then, until no pink remains.
- Pour off excess fat if the recipe says so.
How to tell it is done
USDA advice is to cook ground beef, pork, lamb and veal to an internal temperature of 71°C (160°F), and ground chicken and turkey to 74°C (165°F). The UK Food Standards Agency says burgers and other mince should be steaming hot all the way through, with no pink inside and juices running clear. Use a thermometer in the thickest part of a burger or meatloaf.
How to use it
The name changes by country:
- Ground meat, ground beef, or hamburger meat in the US and Canada.
- Mince or minced meat in the UK, Ireland, Australia, New Zealand and South Africa, as in "beef mince". Mincemeat in the UK is something else: a sweet mix of dried fruit and spices for Christmas pies.
- Köttfärs in Sweden, usually ground beef. Blandfärs is a mix of beef and pork, the usual choice for Swedish meatballs.
The label shows fat content: "80/20" in the US means 80 percent lean and 20 percent fat. UK packs give the fat as a percentage, such as 5 or 20 percent. Around 15 to 20 percent fat gives juicy burgers. Leaner meat suits sauces.
How to store it
Keep it in the coldest part of the fridge and cook it within 1 to 2 days, or by the use-by date. Freeze it for up to 3 to 4 months. Thaw it in the fridge, not on the counter.
Common mistakes
- Serving burgers rare. Unlike a steak, ground meat can carry bacteria all the way through.
- Crowding the pan. The meat steams gray instead of browning.
- Rinsing raw meat or letting its juices touch salads or cooked food. Wash your hands, boards and knives to prevent cross-contamination.
In recipes
You will see "1 lb ground beef", "500 g beef mince" and "500 g blandfärs".
Related terms
- Internal temperatureInternal temperature is the heat at the center of food, read with a probe thermometer. It is the surest way to know meat, fish and bread are done and safe.
- Cross-contaminationCross-contamination is when germs or allergens spread from one food, surface or hand to another. Separate raw meat, and wash hands, boards and knives.
- ThermometerA kitchen thermometer checks the heat of meat, oil, sugar and your oven, so food is safe and cooked how you want. Here is which type to use and how.
- RagùRagù is a slow-cooked Italian meat sauce, such as ragù alla bolognese, served with pasta. See how long to simmer it and why milk and wine go in.
- ThawThawing brings frozen food back above freezing safely, in the fridge, in cold water or in the microwave, and never on the kitchen counter.
- Until the juices run clearUntil the juices run clear is an old test for cooked chicken and pork. Here is why it can mislead you and the safe temperatures to check instead.