Do you actually know what’s in your minced meat?

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Different fat contents in minced meat come from different parts of the cow. For example, minced beef with ten percent fat contains parts from the leg and shoulder.

Minced beef from the leg, as the name suggests, is made exclusively from parts such as the upper rind, lower rind, rump, and tail. Minced meat from the leg is always low in fat.

Minced beef with 10 percent fat and minced beef with a fat content of 17 percent are more common on the shelves.

“For minced beef with 10 percent fat, we use low-fat parts of the beef, such as parts from the leg and the large muscles in the front, for example, the shoulder. For the higher-fat minced meat, we also use parts of the body that contain more fat, such as the brisket,” explains one of the minced producers in Austria.

Low-fat ground beef is popular with consumers and is particularly good for soups, sauces, pies, and Tex-Mex dishes such as fillings for tortillas or tacos.

For meatballs, burgers, and meatloaf, however, you should choose a higher-fat mince.

Fat adds flavor and helps keep the meatballs juicier. Ground beef with 17 percent fat also brings more flavor to casseroles and is considered by many consumers to be the best choice for various oven-cooked dishes, such as pasta bakes. For burger patties, you should also choose a high-fat mince. A patty made from high-fat minced meat remains juicy on the grill.