Is ground beef the same as minced meat? What does 90 / 10 refer to? Where I'm from I've never noticed similar numbers. What do you mean with extra juice?

I have never heard it called minced meat, but yes, that is what I mean! The numbers refer to the lean / fat ratio - you can get anywhere from 70/30 up to 95/5. Higher fat ratios are better for things like meatballs, 80/20-85/15 is good for burgers, etc. By the extra juice, I mean any liquid that is dispersed when cooking, mostly just water I guess.

I'm very surprised that there is liquid in your meat. The minced meat I use basically only contains meat and no additional ingredients besides salt. For clarification: Do you want the water out? Or do you want to keep it? For casseroles it might be sensible to keep it, for sauces it doesn't really add value to the final meal.

It's a fairly small amount. I'll try to take a picture next time... I generally do not want it.