Minced meat
Some love minced meat dishes, others prefer a "real" piece of solid meat. There is a stubborn delusion that meatloaf of any kind is essentially deceptive packaging. However, anyone with even the slightest knowledge of cooking quickly realises when the meat quality or ingredients aren't quite right. But as so often in life, it's true with good food as well: cooking is a matter of trust. Good cooks always only use good ingredients and flawless, fresh minced meat.
Minced meat everywhere
In the history of cooking, minced meat dishes have generally played a modest subordinate role. In bad times, a lovingly filled and creatively enhanced meatloaf often replaced the traditional Sunday roast. Today the tide has turned and the topic of "poor peoples' food" is no longer of relevance. Minced meat is everywhere, whether made of beef or pork, lamb or veal or poultry. Fish and soy products are also tasty in minced form. Even gourmet cooks use the mincing machines regularly, since compositions based on minced meat are simply unbeatable.
Burgers, meatballs, minced beefsteak starters
International cuisine could not do without minced meat. Whether burgers or minced meat patties (formed as kefta, cevapcici, köttbular, or minced beefsteak starters), even children already know and love these delicious foods. Minced meat in various forms is almost always a part of the spread of buffets and at parties. Meatballs, patties, burgers – everyone eats them eagerly.
Is everything fresh?
And finally, it's good to know: there is an ordinance for minced meat. It prescribes that the quickly perishable minced meat can only be produced on the day of sale and must be kept under 4°C. Any grey colour indicates that the meat was minced several hours earlier. If you want to be completely sure, only buy minced meat that is freshly minced right under your own eyes. Or you push up your sleeves and become active yourself, with the Jupiter meat mincer.
