This item
Minced Beef
- loose raw mince or a small mound
- red meat with variable white fat
- label must identify beef
Meat
Minced Beef
Minced Beef is a beef preparation category; 牛肉碎 remains a search alias; appearance is supporting evidence only, so confirm the original label or counter sign.
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3 identity clues
- loose raw mince or a small mound
- red meat with variable white fat
- label must identify beef
Names in other languages
- 繁體中文
- 免治牛肉（牛肉碎）
- English
- Minced Beef
- Bahasa Indonesia
- Daging sapi cincang
- Tagalog
- Giniling na baka
Name in Cantonese (Jyutping): min5 zi6 ngau4 juk6 No Cantonese voice on this device
What is it?
Minced Beef is a Hong Kong market or food-shop term. This page keeps the locked market scope and does not infer species, cut or formula from colour or one shape.
How to identify it
loose raw mince or a small mound; red meat with variable white fat; label must identify beef.
Common confusion
Compare
Minced Pork
- loose raw mince or a small mound
- pink-red meat with variable white fat
- label must identify pork
How to identify it
Minced beef and minced pork can overlap in colour; the species must come from the label.
Common Hong Kong household uses
Prepare it according to the employer’s recipe and product label, then cook it thoroughly before serving.
Choosing & preparing
Use separate boards and knives for raw meat, then wash hands and clean work surfaces; cook the centre to at least 75°C for 30 seconds.
Storage
Keep raw meat covered at 4°C or below on the lowest refrigerator shelf, separate from cooked and ready-to-eat food.
What Ma’am or Sir may say
買免治牛肉，睇清楚牌仔，返嚟分開生熟處理。The employer asks for Minced Beef, with the label checked and raw food kept separate from cooked food at home.
Useful market phrase
唔該要免治牛肉，要原裝標籤或檔口牌清楚嗰款。Meaning: Minced Beef, please, with a clear original label or stall sign.
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Sources (7)
- Hong Kong Food and Environmental Hygiene Department — Public Market Items Multilingual Booklet
- Hong Kong FEHD — Public Market Items - Cattle and Sheep
- The Chinese University of Hong Kong Humanum Research Centre — Cantonese Pronunciation Dictionary
- Hong Kong Food and Environmental Hygiene Department / Centre for Food Safety — CFS COOK REHEAT
- Hong Kong Centre for Food Safety — Prevention of Cross-contamination
- Hong Kong Centre for Food Safety — Store - Five Keys to Food Safety
- Hong Kong Centre for Food Safety — E. coli O157:H7 in Meat Products