Ground meat

Description

Ground meat is a fine, moist meat mass with a uniform texture and an intense, rich flavor that depends on the type — beef is more pronounced and red, pork is milder and lighter, and poultry is gentle. It is a rich source of high-quality protein as well as B vitamins, iron, and zinc, which support muscle building, metabolism, and immunity; the fat content depends on the choice of type and degree of leanness, so by choosing leaner options, saturated fats can be limited. Ground meat works great in meatballs, burgers, Bolognese sauces, casseroles, fillings, and one-pot dishes, easily combining with spices and herbs. Store in the refrigerator for 1–2 days in an airtight container or freeze for 3–4 months; thaw in the refrigerator and always cook thoroughly (internal temperature around 71°C) and avoid cross-contamination.