Minced beef

Minced beef, also called ground beef, is beef that has been finely chopped or ground, usually from trimmings and tougher cuts. Grinding vastly increases surface area and mixes any surface bacteria throughout the meat, which is why minced beef must be cooked to a safe internal temperature, generally 71 °C, with no pink remaining and clear juices. Quality grading considers fat content, freshness, color, and freedom from contaminants, and commercial production follows strict temperature and sanitation controls from grinding through retail display. Consumers should keep it refrigerated, observe use-by dates, and prevent cross-contamination of ready-to-eat foods.