Minced meat – a versatile and delicate food
Ragù alla Bolognese, meatballs or moussaka – all these dishes contain an essential ingredient: minced meat. Whether it's beef, pork, chicken or lamb – the variety of meat is as diverse as the ways it can be used. In this article, you will learn everything you need to know about its nutritional values and calories, as well as tips on correct storage and preparation.
Storage time*
| BioFresh Meat & Dairy safe just above 0 °C with low humidity | 2 days |
| EasyFresh safe 7 °C with air regulation plate | risk |
| Fridge compartment 7 °C | risk |
| Freezer compartment -18 °C | 3 months |
The key points
- Minced meat can be made from different types of meat.
- It is perishable and should always be stored in a cool place.
- Minced meat has different fat content levels, depending on the animal species.
- When cooking, make sure the minced meat is fully cooked.
- Minced meat can be frozen, but should be fresh and well packaged.
Not all minced meat is the same.
Minced meat is made from the skeletal muscle and fat of warm-blooded animals. The most common types are minced beef and pork, but chicken, lamb, and even game can also be processed. The fat content varies depending on the animal species: lean minced meat has a maximum fat content of 7 percent, while pure minced beef can contain up to 20 percent fat and minced pork up to 30 percent. The fat content not only influences the flavour, but also the nutritional values and the preparation options.
Minced meat: nutritional values and calories
Minced meat is a good source of protein, but also contains fat, which affects the calorie count. Lean minced meat has fewer calories and is healthier, while high-fat minced meat offers more flavour but also more calories. 100 g of lean minced beef has around 150 calories, while high-fat minced pork can contain up to 300 calories. Pay attention to the nutritional information when buying to make an informed decision.
Transporting and storing minced meat safely
When buying minced meat, it is important to maintain the cold chain. It is best to buy minced meat at the end of your shopping trip and use a cool bag. Store fresh minced meat in the fridge and use it up as quickly as possible. The BioFresh Meat & Dairy safe keeps minced meat for up to two days. Packaged minced meat should always be used by the expiry date printed on it. If you want to freeze minced meat, portion it in small quantities and pack it airtight to prevent oxidation and loss of flavour.
Preparing minced meat: how to do it right
Minced meat is versatile and can be used in many dishes, from ragù alla Bolognese to meatballs and specialities such as köttbullar or moussaka. When preparing the minced meat, it is important to cook it thoroughly to avoid any health risks. A core temperature of 70 °C is ideal to kill all germs and ensure that the meat is safe to eat.
A common phenomenon when frying minced meat is that it shrinks and turns grey. This happens because the meat protein denatures when exposed to heat. This grey colouring is therefore not a sign of poor quality.
The seasoning of minced meat can vary greatly depending on the dish. For Swedish köttbullar, subtle seasoning with nutmeg, salt and pepper is recommended. For a Greek moussaka, you should also use garlic, bay leaves and oregano to achieve the typical flavour. Turkish köfte, on the other hand, benefit from fresh herbs such as coriander and parsley as well as spices such as cumin and garlic.
Experiment with different spices and herbs to vary the flavour of your dish.
*All specifications given are to be considered as guideline values, and depend in each case on the type of food and on the proper storage without interruption of the cold chain from harvest/production through to the Liebherr appliance. Should food products have information about minimum shelf life, the date on the packaging always applies.
