Ground meat
Ground meat (also called minced meat outside North America, or keema in the Indian subcontinent) is meat finely chopped by a meat grinder or a chopping knife.
Types of Ground Meat[edit]
A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, lamb, and poultry. In South Asia, both lamb and goat meat are also minced to produce keema.
Ground Beef[edit]
Ground beef is used in a variety of dishes including hamburgers and spaghetti bolognese. It is not typically highly seasoned before cooking.
Ground Pork[edit]
Ground pork is used in many recipes from around the world including, Italian sausage, and Chinese dumplings.
Ground Lamb[edit]
Ground lamb is used in Middle Eastern recipes such as kofta and moussaka.
Ground Poultry[edit]
Ground poultry, such as turkey or chicken, is a low fat alternative to beef or pork.
Health Risks[edit]
Ground meat has food safety concerns very different from whole cuts of meat. If undercooked, it can lead to food poisoning. In a whole cut from an animal, the interior of the meat is essentially sterile, even before cooking; any bacterial contamination is on the outer surface of the meat. When meat is ground, bacterial contamination from the surface can be distributed throughout the meat.
See Also[edit]
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