Minced meat or minced meat? Here’s how they differ and which one is right for you

According to Ernesta Dapkine, director of communication and image department of the Maxima shopping chain, fresh products from Lithuanian farmers dominate the store’s collection – more than 80 percent. Meat and poultry come from local farms, while minced meat and minced meat are made only from pork and beef raised on Lithuanian farms.

“Minced meat and minced meat accounted for 15 percent of all fresh meat product sales. Shredded pork is commonly found in shoppers’ baskets.

Consumer habits reveal that minced meat is more popular and cheaper because people can season it according to their taste and needs. At that time, minced meat is in demand among the hungry, as it can be used immediately to prepare dishes”, says E. DapkienÄ—.

Minced meat or minced meat?

Minced meat and minced meat are distinguished by the level of processing, says Brigitta Baratynskaite, head of the food production department of the “Maxima” retail chain.

“Minced meat is fresh deboned, ground or chopped meat that has less than 1% salt – and nothing else. Minced meat is fresh minced meat with additives that control stickiness and moisture, spices that give flavor – these can be spices and herbs, vegetables, proteins, starch. Minced meat Meat is a semi-finished product of ready-made meat, and after the cut meat is brought home, it still needs to be processed,” explains B. BaratinskaitÄ—.

According to experts, when choosing minced meat or minced meat, it is important to consider individual needs.

“The main difference between minced meat and minced meat is additives, health status, it is important to pay attention not only to the diet prescribed by the doctor, but also to your favorite food items. For people who are more picky or have digestive problems, I suggest to choose minced meat and season it according to their needs,” A dietitian advises.

He points out that the fat content of both minced meat and minced meat is determined by the type of meat and the parts from which it is made. For example, pork contains 35 percent fat, while beef ranges from 5 to 25 percent.

“Fat depends on the part of the meat chosen – stomach meat produces fatty mince, while shoulder is leaner. For people who cannot eat or avoid fatty foods, I advise them to choose minced chicken meat, because its fat content is usually not more than 7%,” says the expert.

B. BaratinskaitÄ— says that ground beef or minced beef is suitable for most classic dishes, but when choosing, it should be taken into account that pork should be well heat-treated until it is completely ready, and when using beef, you can improve different stages of heat treatment.

“For example, we can make spaghetti with bolognese sauce, hot pepper stew and meatballs with minced pork and beef. It is better to choose beef for the burger patty, because it can be prepared lightly or medium fried, thus extracting the juiciness of the patty without additional additives.

When preparing sauces and stews, it is better to choose medium-fat beef, because choosing naturally fatty pork can create an unnecessary layer of fat in the dish during production,” advises the expert and shares 3 meat recipes.

Meatballs filled with Mediterranean flavors

You will need:

  • 500 grams of minced beef,
  • finely chopped onion,
  • Three cloves of chopped garlic,
  • A handful of parsley,
  • egg,
  • panko bread crumbs,
  • salt, pepper,
  • cumin,
  • oregano,
  • cinnamon

For the Dzadzik Sauce you will need:

  • 150 grams of Greek yogurt,
  • grated cucumber,
  • dill,
  • Parsley,
  • chopped garlic cloves,
  • Salt and pepper.

How to produce

Make the sauce – Mix all the ingredients in a bowl. Cover and refrigerate for 1 hour to allow the flavors to blend.

Heat the oven to 200 degrees. Using your hands, mix together the ground beef, onion, garlic, pepper, salt, cumin, oregano, cinnamon, eggs, panko breadcrumbs, and parsley. Pay attention to the mincemeat package and read how much salt it contains so you don’t over-salt.

Form into approximately 15 balls. Place them on a lightly oiled baking tray and bake in the oven for 20-25 minutes.

Taste dumplings with sauce and fresh parsley.

Pork Stir Fry (Pan Cooked Pork)

You will need:

  • 400 grams of minced pork,
  • onion,
  • red pepper,
  • 150 g green beans,
  • 50 ml of soy sauce,
  • 50 ml water,
  • 2 tbsp oil,
  • A spoonful of honey
  • half hot pepper,
  • A handful of chopped onion leaves,
  • chopped garlic cloves,
  • A little grated ginger.

How to produce

Heat oil in a pan, add onion, pepper, beans and fry until brown. Pour the water, add garlic, ginger, chopped hot pepper and heat until the water evaporates a little. Add the pork and heat until the liquid evaporates.

Add soy sauce, honey and mix some more. Serve sprinkled with chopped onion leaves. Can be served with steamed rice or udon noodles. Delicious!

Eggplant with harissa sauce and shredded chicken

You will need:

  • 2 eggplants, cut lengthwise,
  • olive oil,
  • 60 ml harissa sauce or paste,
  • 1 tsp salt and black pepper,
  • 250 grams of chopped chicken,
  • 2 cloves of garlic,
  • 0.5 A. percent dried oregano,
  • 0.5 A. percent ground coriander,
  • 0.25 a. percent ground turmeric,
  • 1 year per cent. fresh lemon juice,
  • 180 grams of Greek yogurt,
  • A handful of chopped fresh coriander,
  • 1 chopped hot pepper.

How to produce

Heat the oven to 200 degrees. Cut the flesh of each eggplant in half crosswise, being careful not to cut through the skin. Place the eggplant halves on a foil-lined baking sheet. Spread the oil evenly on the flesh side of the eggplant halves and brush with the harissa sauce. Bake in the oven until tender, about 40-45 minutes. When cooked, add salt and pepper.

Next, heat a pan, add oil and add finely chopped garlic. Cook until the garlic is golden, about 30 seconds. Add oregano, coriander, turmeric, a pinch of salt and black pepper. Cook, stirring constantly, for about 30 seconds. Then add chicken and lemon juice. Cook until cooked through, about 4-5 minutes.

Prepare the sauce – Mix a pinch of salt and pepper to the curd. Spread 3 tablespoons of the yogurt mixture on each side of the baked eggplant, add the chicken, and garnish with fresh cilantro and hot pepper flakes. Delicious!

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