Making ground meat at home may sound like a job best left to a butcher, but it is surprisingly straightforward when you have a reliable meat grinder and keep everything ice-cold. You choose the cuts, control the texture and know exactly which seasonings go into the blend. In this guide, I share my Flemish version made with beef chuck and pork belly: juicy, warmly seasoned and versatile enough for meatballs, meatloaf, burgers and many other BBQ recipes. If you know it as minced meat or mince, you are in the right place—the American term is simply ground meat.
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What is mixed ground meat?
Mixed ground meat combines two or more types of meat. In Flanders, Belgium, that usually means beef and pork. In the Netherlands and Belgium, a 50/50 blend is often called half-and-half ground meat. Beef brings structure and a deeper meaty flavor, while pork contributes fat, juiciness and a softer bite. In British English, the same product would usually be called mixed minced meat or simply mixed mince.
This is not an attempt to define one official Flemish ratio; every butcher and home cook has a slightly different recipe. It is my personal favorite: equal parts beef chuck and pork belly, seasoned with a warm, balanced spice blend. The result resembles the seasoned mixed ground meat sold by many Belgian butchers, while giving you complete control over every ingredient.
Why grind your own meat?
When I first started experimenting with homemade ground meat in 2017, I discovered how much freedom a meat grinder gives you. You are no longer limited to the texture and composition of a prepackaged product. It is also genuinely satisfying to make a basic ingredient yourself and then use it in completely different dishes.
- You choose the cuts. You know exactly what goes into the grinder.
- You control the texture. Keep it coarse for a loose burger or grind it finer for meatballs and meatloaf.
- You adjust the fat content. Leave more or less fat on the pork belly depending on the result you want.
- You choose the seasoning. Use the Flemish spice blend in this recipe or keep the meat completely unseasoned.
- You can keep experimenting. The same basic technique also works with chicken, lamb, game or duck.
Important: grinding meat yourself does not automatically make it safer. Clean equipment, cold meat and careful prevention of cross-contamination remain essential.
What is the best beef-to-pork ratio for ground meat?
For this Flemish ground meat recipe, I use 50% beef chuck and 50% pork belly. I remove the skin and trim away part of the thick fat layer directly underneath it. This is not the same as combining equal amounts of lean beef and pure pork fat. The finished blend stays rich and juicy without becoming excessively fatty.
You can certainly vary the formula. Other cuts of beef and pork work too, and veal can be added for a milder blend. The table below deliberately compares combinations of beef chuck and pork belly so that the ratios remain meaningful.
Remember that the ratio alone does not determine the final fat percentage. The exact cuts and the amount of exterior fat you trim matter just as much. Replacing pork belly with leaner pork shoulder, for example, produces a noticeably leaner blend even at the same beef-to-pork ratio. Adjust both the cuts and their proportions until the flavor and juiciness suit the dish you plan to make.
| Ratio | Result | Best for |
|---|---|---|
| 100% beef | Pronounced beef flavor and a firm texture. Juiciness depends strongly on the cut and its fat content. | Burgers, kofta, meat sauces and dishes in which beef should dominate |
| 70% beef / 30% pork | Firm and meaty, with additional juiciness from the pork | Burgers, stuffed vegetables and meat sauces |
| 50% beef / 50% pork | Juicy, tender and nicely balanced | Flemish seasoned ground meat, meatballs and meatloaf |
| 30% beef / 70% pork | Richer, softer and fattier, with a milder beef flavor | Sausage, meatballs and juicy fillings |
| 100% pork | Tender, juicy and full-flavored. The result depends heavily on the cut and amount of fat used. | Sausage, dumplings, meatballs, pork burgers and Asian-style preparations |
Which cuts should you use to make ground meat?
Beef chuck
Beef chuck is flavorful, relatively affordable and firm enough to retain a pleasant texture after grinding. Remove tough tendons and large pieces of connective tissue before feeding it into the grinder. Fine seams of soft fat can stay.
Other useful beef cuts include beef neck, brisket and short ribs. Neck has plenty of flavor and good structure. Brisket and short ribs generally contain more fat and therefore make a richer, juicier grind. You can also combine cuts to fine-tune flavor, texture and fat content.
Pork belly
Pork belly provides the juiciness that lean beef lacks. Always remove the skin because it is too tough for an ordinary home meat grinder. I also trim away part of the thick fat layer beneath the skin. For a leaner result, replace some or all of the pork belly with pork shoulder.
Pork shoulder offers a useful balance of meat and fat, while pork neck or collar is usually slightly richer and juicier. Combining two pork cuts gives you even more control over the final fat content.
Veal
For a softer, milder meat flavor, replace part of the beef with veal shoulder. Veal is generally leaner and more delicate, so pair it with a sufficiently juicy pork cut. This creates a finer blend that works especially well in meatballs, meatloaf and stuffed dishes.
Planning to grind meat regularly? A reliable grinder makes it much easier to achieve a clean, even texture. Depending on your kitchen setup, these are two practical starting points:
- Already own a compatible stand mixer? Compare meat grinder attachments on Amazon.
- Prefer a more powerful standalone machine? Browse electric meat grinders on Amazon.
How much seasoning should you add to ground meat?
The amount of seasoning may look generous at first, but remember that this recipe seasons 4.4 lb / 2 kg of meat. Salt is particularly important. It strengthens the meat flavor and helps extract proteins that improve binding, which is useful when making meatballs, meatloaf or stuffed dishes.
With 30 grams of salt, this blend contains approximately 1.5% salt by meat weight. That creates a distinctly seasoned Flemish-style ground meat without completely covering the flavor of the beef and pork.
| Seasoning | Amount | % of meat | Purpose |
|---|---|---|---|
| Salt | 30 g | 1.50% | Core seasoning and binding |
| Black pepper | 6 g | 0.30% | Warm bite |
| Dried cilantro (coriander leaf) | 3 g | 0.15% | Fresh herbal note |
| Cayenne pepper | 2 g | 0.10% | Mild heat |
| Garlic powder | 1 g | 0.05% | Savory background |
| Nutmeg | 1 g | 0.05% | Classic warm note |
| Ground cloves | 1 g | 0.05% | Depth and Flemish character |
Salt and black pepper form the foundation of this spice blend. Nutmeg and a very small amount of clove create the warm character often associated with seasoned ground meat in Flanders. Cilantro, cayenne and garlic powder are easier to adjust according to your taste and the dish you plan to make.
Want to experiment? Start with the stated amount of salt and vary the other seasonings first. After mixing, fry a small test patty in a skillet. That lets you taste the seasoning safely and make adjustments before committing the entire batch.
You can also grind the meat completely unseasoned and flavor each portion later. That is especially useful for burgers or when one batch will become several different dishes. For loose burger patties, season the exterior just before grilling. Salt mixed into the meat and worked too long creates a firmer, more sausage-like texture.
How to grind meat at home: step by step
1. Trim and cut the meat
Remove pork skin, tough tendons and hard pieces of connective tissue. Cut the beef chuck and pork belly into cubes or short strips measuring approximately 3/4 inch / 2 cm. Similarly sized pieces feed through the grinder more evenly.
2. Add the seasoning
Combine the dry seasonings first. Distribute the complete spice blend and a small splash of vinegar evenly over the meat. Seasoning the cubes before grinding helps disperse the spices throughout the finished mixture. Skip this step when you want a neutral grind.
3. Chill the meat and grinder parts
Place the meat in the freezer for 30 to 60 minutes, depending on the size of the pieces and the power of your freezer. It should become very cold and firm, but not frozen solid. If possible, chill the metal plate, blade and feed tube as well. Cold fat stays firm and cuts cleanly; warm fat smears and creates a pasty texture.
4. Start with a coarse grind
Fit a coarse plate measuring approximately 5/16 inch / 8 mm and grind all the pieces once. Work steadily, but do not leave the meat at room temperature longer than necessary. Catch the ground meat in a chilled mixing bowl.
5. Grind a second time when needed
For the finer, more traditional texture of Flemish mixed ground meat, pass the coarse grind through a medium plate measuring approximately 3/16 inch / 4.5 mm. For loose, coarse burger patties, stop after the first grind.
6. Mix as little as possible
Check that the beef, pork and seasonings are distributed evenly. Mix only as long as necessary. Excessive kneading makes the texture denser and tougher. Use the meat immediately or return it to the refrigerator without delay.
Which meat grinder plate should you use?
| Grinder plate | Texture | Best uses |
|---|---|---|
| 5/16 inch / 8 mm | Coarse and loose, with clearly recognizable pieces of meat | Burgers, chili, coarse sausage and dishes that benefit from a substantial bite |
| 3/16 inch / 4–5 mm | Finer, more even and easier to shape | Mixed ground meat, meatballs, Scotch eggs and meatloaf |
| Smaller than 5/32 inch / 4 mm | Very fine and compact | Specific sausage meat and forcemeat preparations; less useful as an all-purpose grind |
Looking for replacement grinder plates? Browse replacement meat grinder plates on Amazon.Important: Check the grinder model, plate diameter, center-hole design and attachment system before buying. Plates that look similar are not automatically interchangeable.
How to store homemade ground meat safely
Grinding greatly increases the amount of exposed surface on which bacteria may be present. Work with clean hands, a sanitized cutting board and a thoroughly cleaned meat grinder. Keep raw ground meat at 40°F / 4°C or colder and return it to the refrigerator immediately after grinding. For best quality, I prefer to use a fresh batch the same day. Official U.S. cold-storage guidance allows one to two days in the refrigerator and three to four months in the freezer.
- Keep raw meat separate from vegetables and cooked food.
- Use separate cutting boards and knives, or clean and sanitize them thoroughly between tasks.
- Use freshly ground meat the same day when possible.
- Divide large batches into useful portions immediately.
- Freeze portions promptly when you will not use them within one or two days.
- Clean, sanitize and dry every grinder component immediately after use.
Use a reliable instant-read thermometer when cooking. The USDA recommends a safe minimum internal temperature of 160°F / 71°C for ground beef, pork, veal and lamb, and 165°F / 74°C for ground poultry.
What can you make with homemade ground meat?
The greatest advantage of this basic recipe is its flexibility. Use the seasoned 50/50 beef-and-pork blend for classic ground-meat preparations, or leave part of the batch unseasoned when another recipe needs a more distinctive flavor profile.
- Use one coarse, unseasoned grind for burger patties. Form them gently, season the exterior and cook them over direct heat. My direct vs. indirect grilling guide explains why that position over the heat matters.
- Use the finer seasoned grind for smoked meatloaf.
- Grind it finely for homemade döner-style kebab.
- Shape it around a soft-boiled egg for smoked Scotch eggs, or roll it into meatballs.
- Take the next step and use the same principles to make fresh chorizo or another sausage.
- Use an unseasoned batch as the starting point for creative burger recipes.
If you plan to smoke meatballs or meatloaf, use clean smoke and moderate it carefully. My complete low and slow BBQ guide explains how fire, temperature and smoke quality work together.
You certainly do not have to limit yourself to the classic beef-and-pork combination. The same principles work with other meats and custom blends:
- For duck meatballs with cranberry sauce, grind skin-on duck breast so that the fat keeps the meatballs juicy and flavorful.
- Ground lamb makes excellent grilled kofta with a completely different spice profile.
- Poultry can be ground at home too. My chicken sausage with gueuze uses chicken that is passed twice through a coarse grinder plate before being stuffed into casings.
- For a more creative blend, combine mostly ground chicken with a smaller amount of beef-and-pork mixture to create a homemade smoked Mexicano-style snack.
These preparations do not all use the same 50/50 ratio or seasoning. They demonstrate how many possibilities open up once you control the meat, fat percentage and grind size yourself.
Common mistakes when grinding meat at home
| Problem | Likely cause | Solution |
|---|---|---|
| Pasty, smeared texture | The meat, fat or grinder became too warm | Chill the meat and metal components again before continuing |
| The grinder clogs | Too many tendons, pieces of skin or tough connective tissue | Trim the meat more carefully and check that the blade and plate are installed correctly |
| The ground meat is dry | The cuts are too lean or too much fat was removed | Add more pork belly or leave more soft fat attached |
| The texture is too compact | The meat was ground too finely or mixed too long | Stop after the coarse grind or mix more gently |
| The seasoning is uneven | The spices were not combined first or were distributed poorly | Mix the seasonings together and spread them evenly over the chilled meat cubes |
| The mixture tastes too salty | Salt was measured inaccurately with spoons | Weigh salt and seasonings in grams |
Why add a splash of vinegar to seasoned ground meat?
Vinegar is neither mandatory nor universal in ground meat. A small amount is sometimes used in seasoned ground-meat and sausage mixtures to make a rich blend taste fresher and more balanced. That is especially useful when the recipe contains fatty pork. Gentle acidity counters some of that richness and makes warm spices such as pepper, nutmeg and clove taste slightly brighter. You should not taste obvious vinegar; one small splash for the complete batch is enough.
Choose a mild apple cider or white wine vinegar and distribute it evenly. Fry a small test patty before adjusting the mixture. Do not add extra vinegar casually: too much acid can dominate the meat flavor and noticeably affect the texture.
Vinegar does not provide the binding and does not replace proper refrigeration. You can leave it out entirely when making a neutral grind or loose burger patties. In seasoned ground meat for meatballs, meatloaf or stuffed dishes, however, it can add a pleasantly fresh note.
Recipe: Flemish beef and pork ground meat
Flemish Beef and Pork Ground Meat
Equipment
- Mixing bowls
- Cutting board and sharp knife
Ingredients
Meat
- 1 kg pork belly skin removed; trim away part of the thick exterior fat layer
- 1 kg beef chuck remove tough tendons and hard connective tissue
Flemish Ground Meat Seasoning
- 30 g salt 1.5% of the meat weight
- 6 g freshly ground black pepper
- 3 g ground coriander
- 2 g cayenne pepper
- 1 g garlic powder
- 1 g ground nutmeg
- 1 g ground cloves
- 1 small splash mild apple cider or white wine vinegar optional
Instructions
- Remove the pork skin, tough tendons and hard pieces of connective tissue. Cut the beef chuck and pork belly into similarly sized cubes or short strips measuring approximately 3/4 inch / 2 cm.
- Combine all the dry seasonings. Spread the complete spice blend and a small splash of vinegar evenly over the meat cubes. Skip the seasoning and vinegar when making a neutral grind for burgers or several different recipes.
- Place the meat in the freezer for 30 to 60 minutes until it is extremely cold and firm but not frozen solid. Chill the metal grinder plate, blade and feed tube as well.
- Fit a coarse 5/16-inch / 8-mm plate and grind all the meat once into a chilled bowl.
- For a finer, traditional mixed-ground-meat texture, pass the meat through a second time using a plate measuring approximately 3/16 inch / 4.5 mm. Stop after the first grind when making coarse burger patties.
- Check that the beef, pork and seasonings are distributed evenly and mix only as much as necessary. Use immediately or refrigerate without delay.
Notes
Frequently asked questions about making ground meat
What is the best beef-to-pork ratio for ground meat?
For this Flemish-style ground meat, I use 50% beef chuck and 50% trimmed pork belly. This produces tender, juicy ground meat with a balanced flavor. For a firmer texture and a more pronounced beef flavor, use 70% beef and 30% pork.
Should meat be frozen before grinding?
No. The meat should be extremely cold and firm, but not frozen solid. Usually, 30 to 60 minutes in the freezer is enough. Chill the metal parts of the meat grinder as well so the fat stays firm and the grinder can cut the meat cleanly.
Can you make ground meat without a meat grinder?
Yes. You can use a food processor instead. Work in small batches with very cold meat and use short pulses to avoid turning it into a paste. The texture will be less even than meat processed through a grinder, but it works well for meatballs, meatloaf and meat sauces.
How many times should you grind meat?
One pass through a 5/16-inch or 8-mm grinding plate produces a coarse, loose texture. For classic mixed ground meat, grind it a second time using a plate measuring approximately 3/16 inch or 4.5 mm.
Can you use this beef-and-pork blend for burgers?
Yes, but for burgers it is best to grind the meat only once through the coarse plate and leave out the salt-based seasoning blend. Form the patties without kneading the meat too firmly and season the outside immediately before grilling. Mostly for burgers I use a base of 100% beef or 70% beef / 30% pork.
Why add vinegar to seasoned ground meat?
A small splash of mild vinegar adds freshness and balances the rich combination of beef, pork belly and warm spices. It is optional and should be used sparingly: the ground meat should not taste acidic or become noticeably wetter.
