Ground beef chuck

Heat a heavy pan over medium-high heat, add the mince in a single layer and leave it alone for a minute or two so it browns rather than steams. Break it up and cook for about 6–8 minutes, until no pink remains; for patties, check the centre reaches 71 °C.

Yes. Its chuck flavour suits burgers, and its moderate fat content helps keep them juicy; shape the mince gently into patties and avoid pressing them down as they cook.

Keep raw ground beef chuck in a sealed container on the bottom shelf of the fridge and cook it within 1–2 days. Freeze it in flat, meal-sized parcels; thaw it in the fridge and use it promptly.

Use it for burgers, meatballs, cottage pie, chilli con carne or a slow-simmered Bolognese-style sauce. Brown it first for deeper flavour, then simmer sauces gently so the meat stays tender.

Yes: use it in the same quantity for tacos, pasta sauces, meatballs and casseroles. It is a chuck-based mince, so expect a beefier flavour than a mix made from several cuts.

No. Grinding can spread bacteria through the meat, so cook it throughout rather than relying on a browned outside; the centre should reach 71 °C. Keep raw mince and its juices separate from ready-to-eat foods.