Groundminced

Groundminced is a culinary term used to describe a method of processing meat that combines grinding and mincing to produce an ultra-fine, cohesive texture. The term is not widely standardized and tends to appear in modernist or home-chef notes rather than formal culinary dictionaries. It typically refers to a sequence where a piece of meat is first ground to a coarse or medium consistency and then further minced or chopped with a knife, mezzaluna, or a finer grind to create a granular but cohesive crumb.

Etymology and usage: Groundminced appears as a portmanteau of “ground” and “minced.” It arose in the context of recipe notes and equipment discussions and has no single inventor or origin point. In practice, chefs may use the term to describe a processing path that seeks both the uniform distribution of ground meat and the texture control associated with mincing.

Method: The process begins with selecting meat and fat content appropriate for the dish. The meat is ground to a consistency coarser than mince but finer than a rough grind. It is then subjected to a second step—minced or chopped finely—until the mixture resembles a crumb with small fat flecks. The resulting mass is typically seasoned and may be lightly bound with egg or other binders before shaping and cooking.

Applications and texture: Groundminced aims for a uniform flavor distribution and a crumb-like mouthfeel, making it suitable for burgers, meatballs, dumpling fillings, and pâtés. It can improve cohesion in lean mixtures but may yield a paste-like texture if overworked or underbalanced.

See also: ground meat, minced meat, double-ground.