Bolognese, meatballs and moussaka – all of these dishes contain one essential ingredient: minced meat. Whether it’s beef, pork, chicken or lamb – the variety of meat your butcher uses to produce fresh mince each day is as diverse as the ways it can be used. Read all you need to know here about storing and using minced meat. All meat-eaters can recall the unique flavour of good old-fashioned meatball recipes or that delicious serving of spaghetti bolognese. Almost all of us, whatever our age, enjoy dishes prepared using minced meat. However, mince is actually incredibly delicate and highly perishable, so there are a few basic rules to stick to when it comes to storage and preparation. Not all minced meat is the same Mince can basically be produced using the meat from any warm-blooded animal, but minced beef and minced pork are particularly popular. However, minced meat produced from chicken, lamb, venison and ostrich can also be found. Besides “minced meat”, the terms ground meat and chopped meat are also common. How is mince produced? The butcher uses only the skeletal muscles and the animal’s fat and then grinds the meat. The fat content of the minced meat differs … Continue reading Minced meat – a versatile and delicate food