October 31, 2026, 4:56 am | Read time: 3 minutes
Whether as a minced meat sandwich with onions or as tartare with egg yolk: Minced meat comes in various forms and is sometimes eaten raw. However, Mett, ground meat, and tartare are not the same. There is an important point to consider when purchasing and preparing these meats: They can spoil particularly quickly.
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Ground Meat Is the Umbrella Term
The names vary depending on the region. In eastern Germany, Mett is often called Hackepeter, while in the south and west, it’s more commonly referred to as Mett. At the butcher, ground meat can also be called Gehäck or Gehacktes regionally.
Basically, meat from beef, pork, lamb, veal, game, or poultry can be processed through a meat grinder to make ground meat. “That’s essentially the umbrella term,” explains Daniela Krehl from the Bavarian Consumer Center.
Why Mett Is Always Made from Pork
With classic Mett, the type of meat is specified: It is made from pork and is usually already seasoned at the butcher.
“It’s typically seasoned with salt and pepper by the butcher. Many enjoy it raw on a roll with plenty of onions on top,” explains the nutrition expert. Mett became well-known, among other things, through the once iconic Mett hedgehog.
Also interesting: Can you still eat gray ground meat?
What Sets Tartare Apart from Mett
Unlike Mett, tartare is made from finely minced, lean beef. It is usually sold unseasoned and is refined at home. Mustard, capers, onions, and pepper are common additions. Often, an egg yolk is also included.
“For tartare, butcher shops often use premium lean and high-quality cuts like filet or rump. That’s why it’s usually more expensive than regular ground beef,” explains Daniela Krehl.
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Why Ground Meat Can Spoil Quickly
Hygiene is particularly important when handling ground meat. The extensive mincing significantly increases the surface area of the meat. “Because the ground meat is divided into very small pieces, it creates an immensely large surface where bacteria can multiply,” explains the nutrition expert.
Fresh ground meat should be kept as cool as possible during purchase, transported home accordingly, and ideally prepared the same day. Special caution is advised with Mett and tartare if consumed raw.
Krehl: “Since no heating is intended for these, pregnant women, young children, elderly people, and those with weakened immune systems are advised to avoid them entirely.”
Kitchen utensils must also be thoroughly cleaned after contact with ground meat. Knives and cutting boards should not be used unwashed for preparing a salad, for example.
Properly Freezing and Thawing Ground Meat
If ground meat cannot be prepared immediately, it should be frozen. When frozen, it can be stored for up to three months. Before consumption, the meat should be completely thawed and then thoroughly cooked.
With material from dpa