Ground beef, beef mince or hamburger meat (in North America), or mince(d) meat (in the rest of the English speaking world) is a ground meat product, made of beef finely chopped by a meat grinder. It is used in many recipes including hamburgers and cottage pie.

Contents

In many countries, food laws define specific categories of ground beef and what they can contain. For example, in the United States, beef fat may be added to hamburger, but not to ground beef if the meat is ground and packaged at a USDA-inspected plant. A maximum of 30% fat by weight is allowed in either hamburger or ground beef. Both hamburger and ground beef can have seasonings, but no water, phosphates, extenders, or binders added. Ground beef is often marketed in a range of different fat contents, to match the preferences of different customers.

Ground beef is usually made from tougher meat and leftover meat created when the sides of beef are carved into steaks and roasts. About 17-18% of US ground beef comes from dairy cows.

Cuts of beef

Although any cut of beef may be used, chuck steak is one of the most popular choices, due to its richness of flavor and balance of meat and fat. Round steak is also frequently used.

Culinary use

Ground beef is popular as a relatively cheap and quick-cooking form of beef. One of its most well known uses is in North American hamburgers. It is an important ingredient in meatloaf, sloppy joes, taco, and Midwestern cuisine. Italians use it to make meat sauces for, for example, lasagna and spaghetti bolognese. In the Middle East it is used to make spicy kofta and meatballs. The Scottish dish mince and tatties uses it along with mashed or boiled potatoes. In Lancashire, particularly Oldham, minced meat is a common filling for Rag Puddings.

Raw lean ground beef is used to make steak tartare, a French dish. More finely diced and differently seasoned, it is popular as a main course and as a dressing in Belgium, where it is known as filet américain ("American fillet").

Picadillo is a Spanish term for ground beef, and is a common ingredient in several Latin American cuisines. Picadillo with chile and finely diced onion and potato is a common filling for tacos and gorditas in Mexico.

Food safety

Food safety of ground meat issues are due to possible bacterial contamination. Undercooked Jack in the Box hamburgers contaminated with E. coli O157:H7 were responsible for four deaths and the illness of hundreds of people in 1993. Ground beef must be cooked to 160°F to ensure that all bacterial contamination, whether it be endogenous to the product or contaminated after purchasing by the consumer, is killed. Cooked color is not always indicative of ground beef the the beef has reached the required temperature as beef can brown before reaching 160°F. Thus, a thermometer should be used to verify the required temperature has been reached.