Food · Fermented foods
Beef Mince (Japanese Standard Ground Beef)
牛 ひき肉 (Gyū hikiniku)
Also known as: Gyū hikiniku, Beef mince, Ground beef, Beef hikiniku, 牛挽肉, 牛ミンチ
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| Category | Food |
|---|---|
| Japanese labeling name | 牛 ひき肉 |
| Common Japanese notations | 牛ひき肉, 牛挽肉, 牛ミンチ |
| Origin | Beef mince — typically processed from trim, shoulder, or non-premium cuts of Holstein dairy-steer or kōshu (F1 cross) beef; **commercial pure-beef ground (100% beef) is differentiated from 'aibiki' (合挽き) which is mixed beef-pork**; principal production by major meat processors (NH Foods, Itoham, etc.); year-round retail supply |
| Typical functions | Hamburger steak (hambāgu) — defining home-cuisine, kid-friendly katei-ryori, Soboro-don (sweet-soy minced beef rice bowl), Meat sauce / bolognese pasta, Beef croquette (beef-korokke) and meat-pie filling, Foodservice processed-meat raw material |
| Regulatory status in Japan | Standard food labeling. **Origin disclosure (domestic vs imported — and by-cut breakdown if mixed). Mincing from multiple-origin trims must declare each origin.** **Beef JAS-recommended-disclosure allergen.** **For 'aibiki' beef-pork mince, disclosure of pork co-content is mandatory.** |
Beef mince (牛ひき肉 / 牛挽肉) is Japanese standard ground beef — typically Holstein-derived trim or kōshu-cross. Defining hamburger-steak (hambāgu) home-cuisine. **For aibiki (mixed beef-pork), pork co-content disclosure mandatory.**
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh beef-mince retail
- Frozen beef-mince B2B (foodservice raw material)
- Pre-formed hamburger pucks retail
- Aibiki (mixed beef-pork) is a separate retail/B2B category
Ingredient profile
Beef mince — typically Holstein dairy-steer or kōshu (F1) trim/shoulder.
OEM applications
Hamburger steak (hambāgu) defining home-cuisine.
Soboro-don sweet-soy minced rice bowl.
Meat sauce / bolognese pasta.
Beef croquette and meat-pie filling.
Foodservice processed-meat.
For OEM: fresh retail, frozen B2B raw material, pre-formed hambāgu retail.
Regulatory classification in Japan
Standard food labeling. **Origin disclosure for each constituent trim required.**
**Beef JAS-recommended-disclosure allergen.**
**For aibiki, pork co-content disclosure mandatory.**
Regulatory classification in other markets
| EU | Beef-mince specific E. coli O157:H7 and BSE controls. Origin disclosure required. |
|---|---|
| USA | USDA mince-specific lean/fat ratio labeling and pathogen testing. |
| China | Standard meat-import inspection. |
| Korea | Standard meat-import inspection. |
Market reference formulations
Example finished products will be added after verification.
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Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
References
- MEXT Standard Tables of Food Composition — 牛 ひき肉
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.