pay attention to the ground meat we eat

Minced meat, which we find in particular in burgers or in supermarkets, represents more than 60% of beef consumption, compared to only 25% around thirty years ago.

The prices for minced meat are often attractive, but you have to be careful when shopping. You should not be fooled by the presentations on the boxes, which can be misleading.

To be called “minced meat”, a product must contain at least 99% meat (the rest can be a little salt). On the shelves, we find products that look exactly like classic hamburger steaks. Their name: “soft minced beef” or “soft minced meat”. Generally, they contain much less meat: 80% ground beef, to which soy proteins, flavorings and sometimes beet powder are added. You must therefore read the label to ensure what you are really buying and at what price.

You must also pay attention to the percentage of fat, it is a mandatory mention. Most often, we find products containing 5% or 15% fat. This can go up to 20%: the product is generally less expensive but it is therefore fatter than its neighbor.

Also pay attention to the words that can be read on the label, such as “butcher’s style”. This has no value, for the FoodWatch association which carried out a survey on the subject in 2020. No notable difference in the quality of the meat but on the price, on the other hand, yes. Finally, you have to pay attention to the origin of the meat.

Health authorities recommend limiting our meat consumption. The French follow this instruction quite well, the lowest level in the last 10 years has been reached. The French therefore eat less meat, both for ecological reasons and for their health.
According to the recommendations, you should limit yourself to 500 grams of meat, excluding poultry, each week. That’s still the equivalent of four or five steaks.

If you choose ground meat, remember to cook it thoroughly, especially if it is consumed by sensitive people (young children, pregnant women, the elderly and immunocompromised). If you buy your meat from the butcher, it must be ground on demand, in front of you. It will need to be stored quickly in the refrigerator and, if possible, consumed within the day.