Ground beef

Ground beef is an essential ingredient in global cuisine, obtained by finely chopping beef, typically from cuts such as chuck, round, or brisket. Its texture allows for quick and even cooking, making it versatile for a wide variety of recipes, from stews, meatballs, and hamburgers to sauces.

Its origin dates back to the need to utilize less noble cuts or leftover meat, transforming it into a product that is easy to prepare and combine with spices and fresh ingredients. Ground meat is very popular in various cuisines, featuring prominently in traditional dishes throughout Latin America and other continents.

Regarding its nutritional properties, ground beef is an important source of high-quality protein, iron, zinc, and B-complex vitamins, especially B12. Its fat content can vary depending on the cut used, which is why it is common to find lean versions or those with a higher fat percentage, adapting to different dietary needs.

In different Spanish-speaking countries in Latin America, ground beef goes by several names, among the most common are: carne picada (Argentina, Uruguay), picadillo de res (Mexico, Central America), carne triturada (Chile), and carne carneada in some parts of Colombia. These synonyms reflect regional variations in culinary terminology, though they refer to the same basic cooking product.