Ground meat and mince: why burgers are not tiny steaks at : the main line · 415

Blades mix exterior bacteria through the mass and create huge surface area for oxygen and spoilage. That is why mince ages out of the fridge faster than a sealed roast. Fat distribution also changes: a 20% fat grind eats juicier than a ultra-lean pack that dries into a puck. Ask for a ratio, not only a species.

Temperature targets are not steak targets Public guidance commonly aims for ground beef around 71 °C / 160 °F throughout. Poultry mince follows poultry rules — fully done through the thickest part. Colour is unreliable under lights and with some curing or myoglobin quirks. A thermometer ends arguments when you cook for kids or immune-vulnerable guests.

Salt thoughtfully, avoid overworking the mix, and do not smash endlessly on a cool pan. High contact heat sets a crust while the centre climbs to a safe finish. Chuck, brisket blend and shoulder often beat lean round for burgers because fat and collagen behave better under hard heat. Our cook scores for grinding-friendly primals help.