Beef Mince / Ground Beef

Also known asMinced Beef · Ground Beef · Hamburger Meat

Name: Beef mince, called ground beef in North America — beef that has been minced or ground, sold in different fat percentages, from lean (about 5% fat) to regular (up to 20% fat or more). It is the basis of burgers, bolognese, meatballs, chilli and countless other dishes.

Description

Ground beef is made from trimmings and cuts such as chuck, round and sirloin, and sold with labels such as 80/20, which indicate the proportion of lean meat to fat. Higher-fat mince is juicier and more flavourful, while leaner mince is healthier but can be dry. Since grinding spreads surface bacteria through the whole meat, it carries a higher food safety risk than whole steaks.

The hamburger takes its name from Hamburg, Germany, and became an American icon in the early 20th century. Ground beef is a convenient, affordable source of protein, and is widely used in home cooking.

Main nutrition value

Beef is a rich source of high-quality protein, highly absorbable haem iron, zinc, vitamin B12, selenium and niacin, with the amount of fat varying by cut. The fat and calorie content varies widely with the lean-to-fat ratio.

How best to be consumed

Ground beef must be cooked all the way through.

1. Cook to an internal temperature of 71°C, until no pink remains, and use a thermometer.
2. Choose leaner mince (about 10% fat) for bolognese and chilli, and drain off the fat, or 15 to 20% for juicy burgers.
3. Brown well in a hot pan without crowding, for deeper flavour.
4. Add finely chopped mushrooms, beans or lentils, to stretch the meat and add fibre.
5. Keep raw mince cold, use within a day or two, or freeze it.

Overconsumption could cause…

Ground beef is healthy in moderation, but needs careful handling.

1. Food poisoning (E. coli, Salmonella, Campylobacter) from undercooked meat, especially minced meat and burgers where bacteria are mixed all the way through, so cook mince to 71°C and use a thermometer.
2. Higher risk of bowel (colorectal) cancer with regular high intake of red meat, which the World Health Organization's cancer agency classifies as probably carcinogenic, so many health bodies advise keeping red meat to about 350 to 500 g (cooked weight) a week.
3. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat.
4. Iron overload in people with haemochromatosis, an inherited condition, since the haem iron in red meat and offal is well absorbed.
5. Gout flare-ups in people with gout, since meat and especially organ meats are high in purines.

GroupsBeefMammals (red meat)High proteinHigh saturated fatLow sodiumRich in zincFresh

Related foodsBeef BrisketBeef ChuckBeef RibeyeCorned BeefBeef Flank SteakVeal

Wikipedia — Ground beef, used for origin, naming and history: https://en.wikipedia.org/wiki/Ground_beef