Ground beef

Ground veal is a basic ingredient in many cooking recipes, known for its versatility and mild flavor. It is obtained by processing fresh veal, which is the meat of young bovine, generally from animals under one year old, giving it a tender texture and a light pink color.

Its origin comes mainly from bovine livestock raised in various regions of the world, with major producers such as Europe, the United States, and Latin America. Ground veal is valued for its low-fat content compared to other ground meats, making it an ideal choice for healthy preparations.

Regarding its nutritional properties, ground veal is an excellent source of high-quality protein, iron, zinc, and B vitamins (especially B12), essential nutrients for energy, red blood cell formation, and the proper functioning of the nervous system. Additionally, its moderate fat content provides flavor without being excessively caloric.

In different Latin American countries, ground veal goes by various names. Some common synonyms include ground beef, picadillo (although the latter often refers to specific preparations with seasonings), minced meat, or simply ground meat. In certain places, such as Mexico, "carne molida" is used to refer to a mixture of ground beef, which may include different types of cuts, but when "veal" is specified, it indicates younger and more tender meat.

This ingredient is essential for preparing everything from hamburgers, meatballs, and meatloaf to pasta sauces and stews, adapting to a wide variety of culinary techniques and regional flavors.