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Culinary Dictionary
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| Category: Meats and poultry |
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| Term(s) | ||
Ground Meat | ||
 Ground meat is meat finely chopped by a meat grinder. It is called mince or mince (d) meat outside North America. Ground meat is an economical way of making great tasting food at a fraction of the cost of regular beef. A common type of ground meat is ground beef, but many other meats are prepared ground in a similar fashion, including pork, lamb, chicken, and turkey. In South Asia both lamb (mutton) and goat meat are also minced to produce keema, though the process of mincing is manual. Turkey burgers are relatively popular in the US, especially among dieters. Food Safety: Ground beef and other ground meats have food safety issues not associated with whole cuts of meat. If undercooked, it can lead to sickness and food poisoning. In a whole cut from an animal, the interior of the meat is essentially sterile, even before cooking; any bacterial contamination is on the outer surface of the meat. |