I don’t think I’ve ever eaten a breast. I mean, a “chicken breast” isn’t a breast, chickens aren’t mammals. I’ve never even seen udder for sale.
Yeah, that’s what I meant. Point is, they’re all animal parts, and a heart is even the same kind of tissue as the parts we eat most often.
We had a mincer like that which would be used every Sunday to mince up any leftover meat from the Sunday lunch. That would be combined with any leftover veg to make a cottage or shepherd’s pie for Monday dinner. They started to disappear in the 70’s as supermarket mince became cheap enough that it wasn’t worth the effort to mince your own. But I bet there’s still one in the back of a cupboard at every uk grandparents house
I see them in every charity shop
We would say it has been processed by a mincer. I used to work for a major supplier of food processing machinery, and we marketed a machine (made in Italy) that hoisted 50-kilo blocks of frozen (-30C) cuts of beef into a hopper, dropped them into a set of revolving blades, and then dropped the chunks of still frozen beef into the mincer.
The mincer was a worm drive inside a tube that forced the meat forward through a perforated disk (The perforation size could be varied according to how coarse or fine it was wanted) and then sliced with a rotating cutter.
We also manufactured smaller versions that stood on a work-top
Having been married to an Aussie/Kiwi man whose family originated from Britain, I too can confirm there is no difference between minced beef and ground beef. They are the same product.
However, the term, “mince,” once created one of the few language mix-ups that ever occurred between my husband and me.
I was making a nice dinner for friends one evening. As my husband was leaving work, he called to check if there were any last-minute things I needed from the supermarket (he was lovely that way).
I said, “You know, it would be nice to serve some mints. Could you pick some up?”
I noticed there was a bit of hesitation before his response, but he said, “Sure, no problem!”
He came home with a pound of hamburger. Laughed till I cried.
No after-dinner mints with our coffee and dessert that night. 
My understanding is that “mincing” and “grinding” in culinary terms are different.
For example, if I mince garlic, I’m taking garlic and chopping it up into tiny pieces with a knife.
Meanwhile, I don’t own a grinder but if I was to grind meat, I’d imagine using a grinder (either by hand or electric).
They are just two ways of taking something big and making it into tiny pieces. If you, say, a chunk of sirloin in a grinder, and then finely chop another chunk with a knife, and then you cook both meats in the same kind of dish, you probably wouldn’t tell the difference. The end product seems indistinguishable once cooked. I imagine they would look very different prior to cooking, but in the end would probably have the same text and texture (assuming they were ground and minced the same amount).
Similarly, imagine you have a chicken breast. One you pound flat with a (flat) mallet, then other you flatten with a rolling pin. In each case you work the chicken breast to a 1 inch thickness. Would you be able to tell the difference after it’s cooked? Probably not.
So my point is, technically they’re different just in the sense of being handled differently, but I don’t think there is any actual difference in the products, enough to actually matter. So there isn’t anything incorrect or deceptive in using the terms interchangeably, at least from the perspective of the consumer.
I don’t know what to tell you, then. Heart seems pretty obviously gross to me compared with the muscle most people are used to eating. shrug
Perhaps the discussion about whether eating heart is gross or not could go on elsewhere?
Have you ever eaten chicken hearts? They’re delicious. And they look like little hearts!
Works for me. It’s not all that interesting.
My family had a hand-operated machine nearly identical to that, as well. We called it a meat grinder. I just learned from Mangetout in this thread that it is instead called a meat mincer in British English (a term I don’t remember hearing before today). So while these terms differ, in both dialects the name of the machine matches the name of the product:
American: meat grinder, ground beef
British: mean mincer, minced beef
But the machine itself and the meat product it makes seem to be the same in both countries.
Yes, although usually i have just one and chop it up into the gravy or something.
The word breast has a couple of distinct meanings in English.
One is mammaries which, as you say, chickens surely lack.
Another meaning is simply chest or upper ventral torso. The part called a chicken breast is most certainly the bird’s ventral upper torso.
Cf. Breastplate.
Which is usually spelled “chestplate”?
Anyway, a chicken breast is just skeletal muscle and some bone, like any other meat. The heart is made of a different kind of muscle cell, and is an organ, not a skeletal muscle. My husband doesn’t eat any other organ meat. (I do. I love liver, and kidney is okay. And I’ve chosen to try brain and sweetbreads, although i won’t be going back for more of those.)
My grandmother once made a mincemeat pie, probably from canned mincemeat. I was a preteen and all I saw was that it had raisins in it, which I loved. And I thought it tasted good. AFAIK, that’s the only time I’ve ever had it.
I know now what’s really in it, but like my brother has said, Grandma could outcook anyone.
73/27 hamburger is quite commonly sold in my area (upper Midwest) but I don’t buy it because back when I really did need to eat the cheapest meat, most of it simply cooked out as grease. No way was that only 27% fat IMHO.
I’ve been told that it’s often used for meatloaf, because no extra fat needs to be added.
Perhaps. Not a word I much recognize although wiki does.
Agree completely that breast meat is ordinary muscle but heart is a different kind of tissue albeit still a type of muscle. As is gizzard.
I definitely use all the giblets when I make poultry gravy. And I enjoy chicken hearts & livers as appetizers. Sweetbreads are worth a bite or 3 but I’d struggle to eat a meal of them. They’re common in South American cooking.
Beef liver is meh to “no thank you” for me. OTOH liverwurst / brainschweiger is great.
Evidently I suck at consistency in my food choices. 
I’ve never seen or heard that word.
Most of the liquid that comes out of ground beef as it cooks is water. You can see this if you keep cooking it past the point of it no longer being pink - the water will boil off and you’ll be left with just the fat in the pan.