Status: 21.09.2023, 09:54 a.m.
By: Eva Lipka
Minced meat offers a wide range of options for delicious recipes. This overview explains the characteristics and ideal use of the minced meat varieties.
Minced meat is an all-rounder in the kitchen that plays a major role in many different recipes. But not all hacks are the same. The selection in the refrigerated shelves of supermarkets is large and often confusing for the layman. Beef, pork, poultry or even more exotic variants – the possibilities are endless.
This article provides an overview of the different types of minced meat, their properties and the recipes for which they are particularly suitable.
1. The perfect minced meat: ground beef
Pure ground beef is usually dark red and rather lean. It is ideal for dishes where the focus is on the meat itself, such as burgers, such as the hearty Tyrolean rösti burger or tartare. The taste is strong and fleshy without being too greasy.
The hearty Tyrolean Rösti burger also tastes good for breakfast! © Simply Tasty
Where are the foodies who are always on the lookout for delicious recipe ideas?
Then simply sign up for the Einfach Tasty newsletter and be inspired by delicious dishes every week.
2. The perfect minced meat: ground pork
Minced pork has a higher fat content than minced beef and therefore brings a special juiciness. Ideal for juicy meatballs, Mediterranean meatloaf or fillings, such as a Hokkaido pumpkin stuffed with minced meat. The taste is mild and goes well with many spices and flavors.
Here, the real treasure is hidden inside: meatballs with ham and cheese. © Simply Tasty
Simply non-stop Tasty recipe videos are available directly on your smartphone thanks to Xymatic's free Green feed.
I'm sure you'll also be interested in
Lightning-fast apple turnovers from the waffle iron with five ingredients
Oktoberfest search picture: Who will find the Wiesnhendl in less than 30 seconds?
3. Mixed mince (half and half)
A mix of beef and pork is often referred to as "half and half". This combination combines the best of both worlds: the juiciness of the pork and the intense flavor of the beef. Especially in classic bolognese or lasagna, such as the Mexican enchilada lasagna, a good choice.
The recipe for Spaghetti Bolognese tastes good for young and old. © Simply Tasty
4. Minced poultry
Minced chicken or turkey is significantly leaner than minced beef and pork and has its own, rather mild taste. It is often used for health-conscious recipes, such as low carb chicken burgers.
The chicken burger without rolls will become the star of summer cuisine and will delight with its lightness and variety. © Simply Tasty
5. Minced lamb
This minced meat is less common in German supermarkets, but has its very own, intense taste. Especially good for oriental or Mediterranean dishes such as a simple version of lahmacun or köfte.
A Turkish pizza with minced meat not only looks great, but also tastes delicious. © Simply Tasty
6. Exotic variants of minced meat from game to fish
In some specialty stores or online stores you can also find minced meat of game, buffalo or even fish. These varieties are more suitable for the experimental cook and bring a special touch to extraordinary recipes, such as creamy smoked salmon tartare.
This noble appetizer is made easier than it looks: smoked salmon tartare. © Simply Tasty
Choosing the right minced meat depends not only on the planned dish, but also on your own preferences. Whether lean or juicy, mild or strong, the different minced meats offer the right basis for every taste and every recipe.
This article was created with the help of machines and carefully reviewed by editor Eva Lipka before publication.
