Cooking Essentials
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The Essential Guide To Ground Beef
Ground beef has long been a family meal favorite. Although it is made using boneless beef trimmings once other beef cuts & steaks have been created then blended with a specific percentage of fat, it may be taken from many traditional bone-in portions that are typically the more economical parts of the cow. Chuck is chosen a good bit as it already includes a bit of fat. Once cooked, ground beef pairs well with both tomato-based & cream sauces to produce rich & satisfying dinners. When purchasing ground beef, it’s generally priced according to the percentage of fat that has been used to prepare that particular batch. A package marked 80% will have more while 93% will have less therefore the final yield of a pound may vary slightly after browning with the latter resulting in just a bit more. According to USDA standards, ground beef can be made using no more than 30% fat. Learn about the types of ground beef available & what cooking applications may be used to prepare them.
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How To Store & Use Ground Beef
Ground beef may be used in a variety of ways. When crumbled & browned in a skillet, comforting meals including Spicy Baked Ziti, Classic Bolognese & Lasagna Bolognese may be prepared. When shaped it into thin discs for grilling, hamburger steak, cheeseburgers & classic patty melts make wonderful use of ground beef. Once purchased, store raw ground beef in the refrigerator up to two days or freeze up to one month. Thaw in the refrigerator 24 hours, then use as directed according to specific recipe instruction.
The Essential Guide To Ground Beef
Ground beef is prepared by grinding beef trimmings & labeled according to the cut used to prepare it as well as the amount of fat that is either found naturally or added. It may be packaged a number of ways ranging from placing it on a simple styrofoam tray then wrapping it with cling wrap to modified atmosphere packaging in which air is removed & replaced with a special blend of purified air to create a more stable environment. This packaging extends the shelf life & maintains a desirable bright red appearance to the beef for a longer amount of time. Beef chubs typically shaped in cylinders & vacuum packed ground beef that appear more as bricks have a much greater shelf life comparatively. Get a better understanding of what the labeling on the package truly means.
No. 1
Ground Chuck
Ground chuck is made by grinding beef chuck trimmings. The lean to fat ratio is 80/20% which is the meat to fat content of that particular type of ground beef. It’s good for making juicy hamburgers & classic patty melts. When grilling outdoors, expect some flare ups as it is the fat that creates them when it come into contact with the flames.
No. 2
Ground Round
Ground round is a make up of beef round trimmings. The lean to fat ratio is 85/15% which is the meat to fat content of this particular type of ground beef. It’s good for making taco beef, bolognese or cheeseburgers.
No. 3
Ground Sirloin
Ground sirloin is a make up of beef sirloin trimmings. The lean to fat ratio is 90/10% which is the meat to fat content of this particular type of ground beef. It’s good for making lean renditions of hamburgers & taco beef or ideal to add to appetizers filled with rich cheeses & dairy such as sour cream.
No. 4
Lean Ground Sirloin
Lean ground sirloin is a make up of beef sirloin trimmings. The lean to fat ratio is 93/7% which is the meat to fat content of this particular type of ground beef. Use it for meatloaf or bolognese.
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