Ground Mixed Meat

Ground mixed meat combines different types of meat, most commonly pork and beef, to create a blend with a more complex flavour, better texture and improved juiciness and moisture retention. This mix is popular in dishes like meatballs, meatloaf and burgers, as the higher collagen content in pork adds a gelatinous quality that can make the final product more tender and cohesive.

Key aspects of ground mixed meat:

• Flavour and texture: Mixing meats allows you to balance richer flavours. For example, adding pork (which is often less expensive than beef) can provide a more savory mouthfeel and tenderness to ground beef, while the stronger flavour of beef complements pork.
• Juiciness and binding: Pork has higher collagen content than beef, which turns to gelatin when cooked. This helps meatballs and other dishes hold together better and stay more tender and moist.
• Cost: Using a blend can be more economical, as pork is often cheaper than beef.
• Popular blends: The most common mix is ground beef and pork, but other combinations are also used. A popular method for enhancing flavour is mixing ground beef with ground bacon, either by grinding raw bacon into the beef or adding it as small, pre-cooked pieces.

Tips for using ground mixed meat:

• Mixing: To prevent making the meat too dense, avoid over-mixing. For a looser burger, only season the outside right before cooking.
• Cooking: When pan-frying, use a preheated, high-heat pan for a better crust. Be cautious when grilling patties with added bacon, as the extra fat can cause flare-ups; pan-smashing is a safer alternative.
• Storage: Ground meat should be refrigerated for no more than two days or frozen for up to three to four months.