Differences between minced meat, Mett, and Tatar explained

Minced meat serves as a general term for any meat, such as beef, pork, lamb, or poultry, that has been processed through a meat grinder. Nutrition expert Daniela Krehl from the Verbraucherzentrale Bayern explains the specific distinctions between regional and culinary variations.

Mett is specifically made from pork, typically seasoned by the butcher with salt and pepper, and is often consumed raw on rolls with onions. In eastern Germany, this is sometimes referred to as 'Hackepeter,' while 'Mett' is more common in the south and west.

In contrast, Tatar is made from finely minced, lean beef, often using high-quality cuts like fillet or hip. Unlike Mett, Tatar is usually sold unseasoned so that consumers can refine it themselves with ingredients such as mustard, capers, onions, pepper, or egg yolk. Due to the quality of the meat used, Tatar is generally more expensive than standard ground beef.