Beef mince (ground beef) is beef chopped finely, usually labelled by fat percentage. It's a cheap, versatile staple behind chilli, bolognese, burgers, meatballs and cottage pie.
How to buy
Fat content is shown as a percentage. Around 5% is lean (good for a lighter bolognese), 15–20% has more flavour and stays juicy (best for burgers and ragùs). Look for bright red mince that isn't grey or sticky, and buy before the use-by date.
How to store
Keep in the fridge on the bottom shelf and use by the date on the pack, usually within 1–2 days of buying. Freeze on the day of purchase if not using; defrost in the fridge.
How to prepare
No real prep needed. Bring to room temperature for a few minutes before cooking so it browns rather than steams. Don't rinse raw mince.
How to cook
- Brown in a hot pan in batches, breaking it up, until deep golden — crowding the pan makes it grey and watery.
- Always cook mince right through with no pink remaining (at least 75°C), as bacteria can be mixed throughout, unlike a whole steak.
- Simmer in sauces for chilli and bolognese, or shape into burgers and meatballs.
Substitutes
- Lamb or pork mince for a different flavour.
- Turkey mince or plant-based mince for a lighter dish.
What it goes with
onion, garlic, tomato, cumin, paprika, oregano, Worcestershire sauce.
Nutrition (estimated)
Per 100g cooked, 15% fat — approximate.
250 kcal · 26 g