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"Minced Meat" can be any type of meat that has been ground up. The usual meat used is beef, pork, veal, lamb, turkey or chicken. If not specified, you may presume beef, but you may also feel free to use what you feel like.

Generally, it means one type, as opposed to a mixture of types, in which case the expression "mixed meat" might be used. "Meat loaf mixes" sold in North American supermarkets are usually 1/2 lean ground beef, 1/4 ground pork, 1/4 ground veal.

Nutrition
Remember the general caution with all Minced Meats, that because any bacteria that was on the surface or the worksurface is the butcher's work area is now spread throughout the entire meat, the meat must be cooked thoroughly.

Also called:

Other entries for:

Minced Meat
Forcemeat, Mixed Meat, Veggie Mince

Other entries for:

Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Offal, Paillards, Pork, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak