Ground meat Ground meat Ground meat, called mince or minced meat outside of North America, and keema or qeema. (Hindustani: क़ीमा , , () in South Asia, is finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, including pork, lamb, and poultry. In South Asia, both mutton and goat meat are also minced to produce "keema." Ground meat is used in a wide variety of dishes, by itself, or mixed with other ingredients. It may be formed into meatballs which
Cultured meat Cultured meat Cultured meat is meat produced by in vitro cultivation of animal cells, instead of from slaughtered animals. It is a form of cellular agriculture. Cultured meat is produced using many of the same tissue engineering techniques traditionally used in regenerative medicine. The concept of cultured meat was popularized by Jason Matheny in the early 2000s after co-authoring a seminal paper on cultured meat production and creating New Harvest, the world's first non-profit organization dedicated to supporting in vitro meat research. In 2013, Mark Post, professor at Maastricht University, was the first to showcase a proof-of-concept for in-vitro lab