Ground meat

Ground meat in sausage making
Ground beef in an industrial grinder

Ground meat (called mince or minced meat outside North America) is meat finely chopped by a meat grinder or a chopping knife.

A common type of ground meat is ground beef, but many other meats are prepared ground in a similar fashion, including pork, lamb, and poultry. In South Asia, both mutton and goat meat are also minced to produce keema, though the process of mincing is manual.


Ground meat is used in a wide variety of dishes, by itself, or mixed with other ingredients.

It may be formed into meatballs which are then fried, baked, steamed, or braised. They may be cooked on a skewer: kabab koobideh, adana kebabı, ćevapi.

It may be formed into patties which are then grilled or fried (hamburger), breaded and fried (menchi-katsu, Pozharsky cutlet), or braised (Salisbury steak).

It may be formed into meatloaves or pâtés and baked.

It may be used as a filling or stuffing for meat pies and böreks, and also as stuffing.

It may be made into meat sauce such as ragù, which in turn is used in dishes like pastitsio and moussaka.

It may be cooked in sauce to make chili con carne or keema.

Other Languages
Afrikaans: Maalvleis
العربية: لحم مفروم
беларуская: Фарш
български: Кайма
català: Carn picada
dansk: Hakkekød
Deutsch: Hackfleisch
eesti: Hakkliha
Ελληνικά: Κιμάς
español: Carne picada
Esperanto: Viandhaketaĵo
euskara: Haragi xehetu
français: Viande hachée
한국어: 다짐육
Bahasa Indonesia: Daging cincang
italiano: Carne macinata
македонски: Мелено месо
Bahasa Melayu: Daging kisar
Nederlands: Gehakt
日本語: 挽肉
norsk: Kjøttdeig
русский: Фарш
Simple English: Ground meat
suomi: Jauheliha
svenska: Köttfärs
Türkçe: Kıyma
українська: Фарш
West-Vlams: Gekapt
粵語: 肉崧
中文: 絞肉
Lingua Franca Nova: Carne moleda