Mincing or grinding is a cooking technique in which food ingredients are cut finely divided. The effect is to create a closely bonded mixture of ingredients and a soft or pasty texture. Flavouring ingredients with spices or condiments such as garlic, ginger, and fresh herbs may be minced to distribute flavour more evenly in a mixture. Additionally bruising of the tissue can release juices and oils to deliver flavours uniformly in a sauce.
The English term minced beef is identical to the American term ground beef.