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What is mince?

Quick Answer

"mince" can map to more than one canonical beef cut in this dataset; open each hub below for the exact primal and location.

People also ask about this cut

What is mince?
"mince" may map to more than one canonical cut in this dataset—use the hub links on this page.

Translate it in another country

Where does mince come from on the cow?
Open each linked canonical guide; primals differ when the name is ambiguous.

Translate it in another country

“mince” is a regional beef-cut name that maps to these canonical cuts: Chuck Roll, Inside Round.

This retail name can point to more than one canonical cut in our dataset—see the canonical guides below.

Global cut guide

Where it comes from

Chuck Roll: A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef. (chuck, Between the neck and the rib section, boneless). Inside Round: A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised. (round, Inner thigh of the hindquarter).

In menus and butcher shops it is often discussed next to Chuck Blade, Shoulder Clod, and Ribeye.

What it's called in other countries

Cooking methods

Typical methods include high-heat searing or grilling for steaks, resting before slicing, and cutting across the grain when the muscle is fibrous. Because this cut sits on the chuck primal (Between the neck and the rib section, boneless), adjust time and temperature to thickness and marbling.

Translations across countries

Showing 40 of 27738 routes — more in the sitemap.

Popular comparisons

Related cuts

Regional translations · Compare mapped cuts

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How this information is generated

This information is for educational purposes only and may vary by region or butcher practices.