I was under the impression and education of books and colleagues that minced beef was just the English term for what North Americans call ground beef. But lately, my intrigue in figuring out why my minced beef seems to be so strange to cook, stay pink in the center, and not quite taste exactly like any ground or minced beef I have ever tasted has led me to ask you, the reader, what's in your minced beef?
Here's what's in mine ~
*Beef, water, (ok so far) breadcrumbs, soy, salt, fermented rice (WHAT?!), pepper