How to Choose Ground Meat and Preparation Suggestions

Why Grind Your Own Meat?

Pre-ground meat suffers from negative associations (fast food, over-processing), yet it’s a vital source of protein and nutrients. Grinding at home ensures:

Full control of ingredients and fat content
Ability to mix meats (e.g., pork + chicken)
Maximum freshness—use immediately or portion & freeze
Cost savings vs. pre-packaged meat
Less plastic & packaging waste

Which Meats to Grind

Poultry

Dark meat (thighs) for moisture
Duck or turkey also great for flavor

Pork

Shoulder (spat) has ideal fat ratio (~20%)
Belly/flecka for richer, juicier result
Avoid very lean cuts (filet, loin) —too dry

Beef

Chuck/shoulder: classic choice
Round/pulp for leaner mince
Skip tenderloin or ribeye–too expensive & lean

Lamb

Breast or shoulder mixed with trimmings—adds fat
Great for kofta, musakka, meat pies

Seafood

Fish or shrimp—use for fish cakes, dumplings, stir-fries

How to Grind Safely & Effectively

Cut meat into even cubes, chill 15–20 min to firm fat.
Work in small batches—overloading leads to uneven grind.
Don’t over-process—seek coarsely ground texture, not paste.
Clean blades and cutting board thoroughly to avoid cross-contamination.
Use a dedicated plastic or glass board for meats (no porous wood).

Delicious Dishes to Try

Mexican-Style Casserole

Layer spiced ground meat, salsa, cheese, tortillas; bake until golden.

Thai Stir-Fry (Pad Ka-Prao)

Sauté minced duck or pork with chili, holy basil, fish sauce; serve on rice.

French-Style Terrine

Mix ground meat with seasoning, press in a loaf pan, bake; chill & slice.

African-Inspired Stew

Brown mince, add tomato, berbere spice, beans; simmer until thick.

Global Inspirations on Gătesc.ro

Polpettone (Italian meat loaf wrapped in bacon)
Chili con Carne
Stuffed Peppers (by Staub)
Bolognese Pasta
Mexican Chicken Tacos
Minced Meat in Lemon-Dill Butter Sauce

Which Will You Try First?

Share your favorite from this global tour of ground‐meat recipes!