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
Horse meat and onions added. In this case, it is called . "Basashi" is popular in some regions of Japan and is often served at "izakaya" bars. Fat, typically from the neck, is also found as "basashi", though it is white, not pink. Horse meat is also sometimes found on menus for "yakiniku" (a type of barbecue), where it is called or ; thin slices of raw horse meat are sometimes served wrapped in a shiso leaf. Kumamoto, Nagano, and Ōita are famous for "basashi", and it is common in the Tōhoku region, as well. Some types of canned "corned meat" in