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it is made from lean and boneless muscular meat from beef cattle and at 6% it has the lowest fat content.

» Minced beef (b) consists of meat with the sinews coarsely removed and must not contain more than 20% fat.

» Pork mince (c) is made from meat from which the fat has been roughly removed and then minced; it has a maximum fat content of 35%.

» Ground pork (d) is minced pork which has already been seasoned with spices – for instance Thüringian mince.

» Mixed mince (e) is made from half beef and half pork and has a fat content of 30%.

» “Kalbsbrät” is sausage meat made from lean veal, with the sinews roughly removed.

To make minced meat dishes even more attractive, you can add either 1 roll, previously soaked and squeezed to remove as much liquid as possible, or 1 large, mashed, boiled potato, or 1–2 tablespoons cooked rice, or 1–2 slices of toasted bread previously soaked and squeezed to remove as much liquid as possible, or a few tablespoons of quark (curd cheese) or 2 tablespoons soaked and drained cereals (for instance, oats). To make a meat loaf, meatballs or rissoles from minced meat, first moisten your hands with a little water to stop the meat from sticking to your hands, then shape the minced meat into the shape desired. The result will be even more successful if you add 1 egg white or 1 whole egg to the minced meat – egg white will make the mince more compact and help it to stick together while a whole egg will make the mince lighter.

Because minced (ground) meat goes bad very quickly there are strict rules for dealing with it. When buying mince always check the date on which it was prepared. Whether you buy mince ready-made or mince it yourself in a mincing machine, you should always either process it immediately or within one day. It must be kept in the refrigerator until you use it.

Storing meat properly

If you will not be using the meat immediately, you can wrap it up and freeze it. Then, before you want to use it later, leave it covered in the refrigerator to defrost. When it has done so, pour the defrosting liquid away immediately since it might contain bacteria which could be dangerous to you health. Once the meat has been defrosted it must on no account be frozen again because bacteria will have multiplied during the defrosting process which would not be killed when frozen again. When buying shrink-wrapped meat, check the “use-by” date and the recommended storage temperature.