WHAT IS GROUND BEEF?
Also known as minced beef, ground beef is made from the tougher and less desirable cuts of meat. Favoring mostly skeletal muscles that are lean, fat is sometimes added to bring the mix up to 20% fat. While popular because it’s both cheap and quick to cook, the lower the fat content the less flavor it’ll have. Typically an 80% meat 20% fat is sold by most supermarkets for use in hamburgers. However in the States there are 3 grades of meat used for grinding. Prime comes from the best young and well fed cows. This is followed by choice and then select.
WHICH CUT ON A COW IS USED FOR GROUND BEEF?
Usually round, chuck and sirloin trimmings are used as the basis for ground beef. Fat is added to bring the meat to fat ratio up to supermarket ratios. To see a recipe to make this from home click here!
WHAT IS PINK SLIME?
It consists of beef trimmings that have been treated with ammonia. This gives the meat its’ fine texture or “slime” appearance. The anti-microbial process is used to kill harmful bacteria. Unlike with whole cuts of meat where dangerous bacteria is limited to the surface, the act of grinding allows potential contamination through all of the meat. However pink slime also allows the least desirable and cheapest fillings to be used as filler for more expensive meats.
HOW LONG DO I COOK GROUND BEEF FOR?
|HOW LONG DO I COOK GROUND BEEF FOR IT TO BE:|
|Medium-Rare||135 F / 57 C|
|Medium||140 F / 60 C|
|Medium-Well||150 F / 66 C|
|Well Done||160 F / 71 C|
Note: Because of the ease of bacterial contamination due to the grinding process, only well done is recommended for any recipes using ground meat. Lower temperatures are possible but are both more risky and require longer “hold” times before serving.