Ground meat, or minced meat, sometimes anglicized from the English minced meat, is processed food made from any meat that has been chopped with a knife or meat grinder.

Minced meat is usually made from smaller, cheaper cuts of meat, and may have food additives added. Ground meat is an ingredient in many cuisines; burgers, lo mein, meatballs, etc.

Ground meat can be made from any type of meat, such as beef, pork, lamb, chicken, turkey, and so on. Ground meat made from seafood is often called slurry, such as fish slurry or shrimp slurry. When made in small quantities, the meat can be chopped with tools such as knives, juicers, and meat grinders. In the case of industrially produced ground meat, the meat is first removed from the bones and then roughly chopped at low temperature to a size of 0.5 to 2 centimeters, and then further stirred and chopped, followed by adjusting the proportion of fat and adding food additives, such as salt, pink meat residue, plant-based proteins, antimicrobial agents, and water.

Grinds are used in cooking, either in a piecemeal form, such as meatballs, tomato gravy, or dried meat, or pressed into a combination of meats, such as burgers, meatballs, meatloaf, sausages, and so on.

In contrast to whole meat, which is usually sterile on the inside, ground meat has a much larger surface area during the chopping process, and microorganisms are dispersed everywhere, so the risk of contamination is much higher, and it usually has to be fully cooked to be eaten.