Properly selected minced meat from a quality cut is not a waste from carcass cutting, but a self-sufficient product. It can be used for a wide range of dishes. The main thing is to achieve the perfect combination of meat and fat: the optimal ratio is 80 to 20. If you want to choose high-quality minced lamb, then consider shoulder or leg. For pork it is definitely a shoulder, and for beef – neck, shank, brisket, rump or round. Remember: chopping of meat enlarges the air contact surface, and this is an additional risk of microbial ingress. That is why the best minced meat is freshly prepared. If you are not going to use minced meat immediately, then immediately after chopping send it to the freezer.