Many home cooks use the terms “ground meat” and “minced meat” interchangeably, but they’re actually distinct products with different cooking properties.

Ground meat is processed through a meat grinder, creating an emulsion of meat and fat with a uniform, creamy texture. Minced meat, by contrast, is simply skeletal muscle that’s been chopped into fine pieces, resulting in a chunkier, more varied texture.

These texture differences affect how they behave when cooked. Ground meat tends to blend smoothly into dishes like chili, while minced meat maintains more distinct pieces. Interestingly, ground meat holds its shape better after cooking, making it ideal for burgers, meatballs, and kebabs. Minced meat works better in stews, fillings, gravies, and pies where a defined shape isn’t necessary.

Commercial ground meat often contains additives like water, coloring, or preservatives to enhance appearance and extend shelf life. These modifications are less common with minced meat. For the purest products, consider shopping at local butcher shops, where meat is typically cut and ground fresh without additives.

Making these products at home requires different equipment. Ground meat absolutely requires a meat grinder, while minced meat can be prepared with just a knife and cutting board or a food processor for convenience.

All About Minced Meat

Before the invention of the meat grinder in the 19th century, mincing was the standard technique for preparing finely-cut meat.

Minced meat (often called simply “mince” in the UK and other Commonwealth countries) consists of raw meat chopped into small pieces. You can purchase it pre-minced or prepare it yourself at home.

Traditional minced meat should only come from skeletal muscles, not internal organs. Its naturally leaner, crumblier texture makes it perfect for dishes where the meat doesn’t need to hold together – think chunky chilis, savory pies, and rustic stews.

Some specialty sausage recipes specifically call for minced rather than ground meat to create a distinctive, coarse texture reminiscent of old-fashioned, country-style cooking.

Understanding Ground Meat

Ground meat passes through a mechanical grinder that thoroughly combines muscle and fat, creating a smooth, consistent texture. It can be made from a single animal type (like pure ground beef) or a blend (like mixed beef and pork).

Single-animal grinds offer cleaner, more straightforward flavors, while mixed grinds provide richer, more complex taste profiles. In my kitchen, I use both depending on the dish – beef-only for classic burgers but mixed meats for flavorful meatballs.

When shopping for ground meat, you’ll notice ratio labels like 70/30 or 90/10. These numbers indicate the lean meat to fat percentage. Higher fat content (like 70/30) creates juicier, more tender results, while leaner options (like 90/10) produce firmer, drier outcomes.

The fat content debate divides many cooks. Some prefer leaner grinds for their chewier texture and lower fat content, while others (myself included) favor fattier blends for their juicy tenderness. Your best choice ultimately depends on your recipe and personal preference.

Which Should You Choose?

Choose minced meat when you want distinct texture and clean meat flavor in dishes where shape doesn’t matter. Opt for ground meat when you need a cohesive mixture that holds together well.

For most home cooking, 80/20 ground meat offers an excellent balance between flavor and texture. It works beautifully in everything from burgers to meat sauces, while a beef-pork blend adds wonderful richness to dishes like meatloaf and meatballs.