Minced beef, mince meat

America’s ground beef, this is beef which has been passed through the grinder once or twice. It is not always clear which part of the carcass has been ground, but as a general rule, if it is pale, it has a good deal of fat in it, if darker and more uniform in color it is probably leaner. Unless the fat content is declared, there is much to be said for making your own ground beef by buying a piece of casseroling or stewing beef such as thin flank or neck, or the leaner chuck, trimming it of all fat (you can always add extra fat in flying) and then grinding it in a table-clamped meat grinder or in a food processor. Ground beef is ideal for meat sauce for spaghetti or lasagne, to mix with rice for stuffing peppers or eggplant, for making meat balls, meat loaf or hamburgers.