What is the difference between “minced meat” and “ground meat”?

“Minced meat” refers to meat that has been very finely chopped (often by a knife or sharp-bladed machine) without any added ingredients. It retains more texture and the individual bits of muscle fibre remain distinct. In contrast, “ground meat” is typically made by running lean meat and fat (and often other ingredients like water, soy or filler) through a meat grinder, producing a smoother, more uniform texture.

Why does the texture matter in cooking?

Because minced meat retains a chunkier, more varied structure, it “holds its shape” when cooked. This means it gives more chew and distinct meat-texture in dishes such as stir-fries, dumplings, pies and Bolognese sauce. Ground meat, being smoother and more uniform, blends more readily into sauces or stews and “melts into” the dish rather than standing out.

Does ground meat mean lower quality than minced meat?

Not necessarily. Ground meat is not inferior by definition—it simply has a different use case and processing method. Ground meat may contain additional non-meat ingredients (e.g., water, soy, extra fat) that offer a different taste, texture, or cooking result compared to pure minced meat.

Which should I choose for specific dishes – minced or ground?

Choose based on the desired texture and cooking method: Minced meat is best for dishes where distinct meat texture is required (e.g., dumplings, meat pies, stir-fries). Ground meat is more suitable for dishes where it blends smoothly into sauces or stews (e.g., burgers, chilli).

How can I tell if the meat is truly “minced meat” (100% meat, no additives)?

Minced meat is made from skeletal muscle meat only, without added fats, water or fillers. Check the packaging or ask the supplier: an ingredient list that only lists meat (e.g., beef, pork, lamb) and nothing else suggests genuine minced meat.

What are the benefits of using minced meat in dishes?

Minced meat, being 100% meat, retains more intense meat flavour and gives a satisfying mouth-feel. It is ideal for dishes where the meat should remain distinct rather than dissolve into the sauce.

Are there any cooking tips when using ground meat?

Since ground meat tends to blend into the dish, enhance flavour by adding herbs, spices, or seasoning before or during cooking. If the ground meat contains fillers or extra fat/water, it may release more liquid during cooking, so adjust cooking time or drainage accordingly.

Can I substitute one for the other if I only have one type on hand?

In many cases, yes, but be aware the result may differ: Ground meat may blend into the dish, while minced meat will retain more shape and give a chunkier, more meaty feel. Adjust seasoning or cooking method as needed.

Is there any difference in cost or sourcing I should be aware of?

Minced meat, being made from 100% meat and unfilled, may sometimes cost more or be labelled differently than standard ground meat products, which might include additional ingredients. Always check the label and ask the supplier for clarification.

For our wholesale or retail supply (eg in Hong Kong), what should we look for/ask?

Ask whether the product is truly minced (pure meat, no fillers) or ground (which may include additives). Clarify lean/fat ratio, sourcing (grass-fed, hormone-free, etc.), cut of meat used, and intended use (chef station vs blending into sauce).

最後更新於11月 20, 2025

了解您的肉塊 - 碎 V 絞肉？

由 Aussie Meat

Minced Meat VS Ground Meat: What's the Difference?

與某些人的想法相反，碎肉和碎肉不是一回事。

“碎肉”和“碎肉”這兩個詞有時可以互換使用。但它們指出了兩種加工生肉的技術：絞肉是瘦肉和脂肪的乳狀液，而碎肉是切碎的骨骼肌肉。

碎肉一致且光滑；碎肉起伏不定且有質感。當用辣椒、肉汁或燉菜烹製時，前者會融入醬汁中，而後者則保持其形狀和嚼勁。

有什麼不同？

碎肉和碎肉之間的主要區別在於它們的含量。碎肉中加入了額外的成分。碎肉由 100% 的肉製成，不含其他成分。

這並不意味著碎肉質量低劣，只是它有不同的用途，不一定像碎肉那樣發揮作用。

碎肉

碎肉是切得很細的肉。在一些國家，它也可以通過絞肉機，但沒有任何額外的成分——只有肉。

也有配備非常鋒利刀片的大型機器，可以反復將肉切成非常小的塊。因此，它的質地比碎肉更粗。

碎肉

碎肉是由肉和通過絞肉機放入的其他成分製成的。

與香腸等產品一樣，碎肉也經常含有其他成分，因此它不是 100% 牛肉、羊肉或豬肉等。這些成分主要包括水、大豆或其他動物的過多脂肪。

紐西蘭優質草飼瘦免治牛肉（〜85％VL，500克）

紐西蘭優質草飼免治羊肉(80％VL，500克)

英國高級免治豬肉(300g)

Aussie Meat

作者

Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.