What do you know about minced meat?

All red meats, such as beef, pork and lamb, but also poultry, such as chicken or turkey, can be minced. It is enough, of course, to have your own willing butcher, who will get into the process of grinding any meat and piece of meat you want once or twice.

GROUND BEEF

Minced beef comes, basically, from a young calf. The best parts of this for minced meat are: the lapa, the shoulder, the cap and the olive. Of these, the pulp has the most fat (30%). The shoulder, the cap and the olive are a little leaner (20%), while the most suitable part for a low-fat diet is the trans (10%), which needs attention during cooking so as not to "dry out". Ground beef is usually ground once, unless we are talking about beef which definitely needs two.


MINCED PORK

The most suitable pork cuts for minced meat are the round and the loin, which are medium in fat, but also the neck and shoulder, quite fatty pieces, which must be cleaned well to give good minced meat. Grinding once is enough for minced pork, as otherwise its fibers "break" and it becomes muddy.



GROUND LAMB

An ideal piece of lamb for minced meat is the leg, which has the most meat, a little fat and is easily deboned. Another option, but more rare, is the shoulder but it must be cleaned very well of the greasy parts before it goes into the machine. It is the most difficult meat to mince, as deboning takes time.

GROUND CHICKEN OR TURKEY

Suitable pieces of poultry for minced meat are the breast, which is low in fat, but needs very careful cooking so that it does not "dry out", but also the leg, which is fattier and "endures" cooking while remaining juicy. Poultry meat is ground only once. If we want, we can remove the skin from the grind and add a little extra olive oil to the dough.