Ground Beef 95% Lean Ground Beef Wegmans

Beefiness that has been finely chopped

Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife or a meat grinder (American English language) or mincing auto (British English). Information technology is used in many recipes including hamburgers, bolognese sauce, meatloaf, meatballs and kofta.

It is non the same as mincemeat, which is a mixture of chopped dried fruit, distilled spirits, spices and historically (only nowadays rare) minced/basis meat.^[1]

Contents [edit]

In many countries, food laws define specific categories of ground beef and what they can comprise. For case, in the Usa, beef fat may be added to hamburger merely not to footing beefiness if the meat is ground and packaged at a USDA-inspected plant.^{[notation 1]} In the U.Southward., a maximum of 30% fatty by weight is allowed in either hamburger or ground beef. The allowable corporeality in France is 5 to xx% (15% being used by most nutrient chains). In Deutschland, regular ground beefiness may comprise up to 15% fat while the special "Tatar" for steak tartare may contain less than 5% fat. Both hamburger and basis beef can have added seasoning, phosphate, extenders, or binders added, but no additional water is permitted. Ground beefiness is ofttimes marketed in a range of unlike fat contents to lucifer the preferences of customers.

Ground beef is by and large made from the less tender and less popular cuts of beef. Trimmings from tender cuts may also exist used.^[ii]

In a study in the U.S. in 2008, 8 brands of fast nutrient hamburgers were evaluated for recognizable tissue types using morphological techniques that are commonly used in the evaluation of tissue'southward histological condition.^[3] The written report of the eight laboratory specimens found the content of the hamburgers included:

• Water: 37.seven% to 62.4% (mean, 49%)
• Muscle: two.1% to 14.viii% (median, 12.1%)
• Skeletal tissue: "Bone and cartilage, observed in some brands, were not expected; their presence may be related to the utilise of mechanical separation in the processing of the meat from the animal. Small amounts of bone and cartilage may have been detached during the separation process."
• Connective tissue
• Blood vessels
• Peripheral nerve tissue. Brain tissue was not detected in any of the samples.
• Adipose tissue—"The amount of lipid observed was considerable and was seen in both adipose tissue and as lipid aerosol. Lipid content on oil-red-O staining was graded equally 1+ (moderate) in half dozen burgers and 2+ (marked) in 2 burgers."
• Plant material: "was likely added as a filler to requite bulk to the burger"

"Pinkish slime" [edit]

Footing beef in the United States may comprise a meat-based product used equally a food additive produced using technology known as advanced meat recovery systems or alternatively past using the slime system. Meat processing methods used past companies such every bit Beef Products, Inc. (BPI) and Cargill Meat Solutions produce lean, finely textured beefiness production, otherwise known as "pinkish slime," from fatty beef trimmings. This meat-based production is then treated with antimicrobial agents to remove salmonella and other pathogens, and is included in a variety of basis beef products in the U.S.^[4] From 2001, the United States Section of Agriculture (USDA) has approved the product for limited human being consumption. In a 2009 article by The New York Times, the prophylactic of the beefiness processing method used by BPI was questioned.^[5] Later on the USDA's approval, this production became a component in ground beefiness used by McDonald'due south, Burger King and many other fast-food bondage every bit well every bit grocery chains in the U.S.^[5]

In government and industry records in testing for the schoolhouse lunch program, pathogens such every bit E. coli and salmonella were found dozens of times in meat from BPI, which raises questions about safety of the meat product and the effectiveness of the antimicrobial method used in meat recovery system of the company. Between 2005 and 2009, Eastward. coli was found three times and salmonella 48 times.^[5] BPI had a rate of 36 positives for salmonella per ane,000 tests, compared to a rate of nine positives per 1,000 tests for other suppliers for the plan.^[v] However, the program continued to source from BPI because its cost was substantially lower than ordinary meat trimmings, saving virtually $1m a year for the program.^[5] Cargill, among the largest hamburger makers in the U.Southward., is a big buyer of the meat-based product from BPI for its patties, according to the Times.^[v] Information technology suspended buying meat from two plants endemic past BPI for several months in 2006 after excessive levels of salmonella were found.^[v]

Cuts of beef [edit]

Although any cut of beef can exist used to produce basis beef, chuck steak is a pop choice because of its rich flavor and balance of meat-to-fat ratio. Round steak is also often used. Ground beef is ordinarily categorized based on the cutting and fat pct:^{[half dozen]}

• Chuck: 78–84% lean
• Circular: 85–89% lean
• Sirloin: 90–95% lean

Culinary use [edit]

Footing beef is popular as a relatively cheap and quick-cooking grade of beef. Some of its all-time-known uses are in hamburgers, sausages and cottage pies. It is an important ingredient in meatloaf, sloppy joes, porcupine meatballs, tacos, and Midwestern cuisine.^[7] It can exist used to brand meat sauces, for case, lasagna and spaghetti bolognese in Italian cuisine. In the Center East, it is used to brand spicy kofta and meatballs. The Scottish dish mince and tatties uses it with mashed or boiled potatoes. In Lancashire, particularly Oldham, minced meat is a common filling for rag pudding. The Dutch slavink consists of ground meat (half beefiness, half pork) rolled in bacon.

Raw, lean, basis beef is used to make steak tartare, a French dish. More than finely diced and differently seasoned, it is popular as a master grade and as a dressing in Belgium, where it is known as filet américain ("American fillet").

Food safety [edit]

Food condom of footing meat is problematic; bacterial contagion occurs ofttimes. Undercooked hamburgers contaminated with E. coli O157:H7 were responsible for four deaths in the U.S. in 1993 and hundreds of people fell ill.^[eight] Ground beef must be cooked to 72 °C (160 °F) to ensure all bacterial contagion—whether information technology be endogenous to the product or contaminated after purchasing past the consumer—is killed. The color of cooked meat does not always indicate the beefiness has reached the required temperature; beefiness tin brown earlier reaching 68 °C (155 °F).^[9]

To ensure the safety of food distributed through the National Schoolhouse Lunch Program, food banks, and other federal food and nutrition programs, the United states of america Department of Agriculture has established nutrient safety and quality requirements for the ground beef information technology purchases. A 2010 National Inquiry Council report reviewed the scientific basis of the Section's ground beef safety standards, compared the standards to those used by big retail and commercial food service purchasers of basis beef, and examined ways to establish periodic evaluations of the Federal Purchase Ground Beef Plan.^[10] The report plant that although the safety requirements could exist strengthened using scientific concepts, the prevention of futurity outbreaks of foodborne diseases volition depend on eliminating contamination during production and ensuring meat is properly cooked earlier it is served.^[ten]

The 2013 horse meat scandal (Horsemeatgate) found traces of horsemeat in many UK and European foods and set meals which were labelled as being minced/ground beef products generally.

Run into also [edit]

• Ground meat
• Patty
• List of hamburgers
• Meatball

Notes [edit]

1. ^ These rules only apply to meat being sold across state lines. In the U.South., much ground beefiness is produced at local grocery stores and is not sold beyond land lines. In these cases, the laws of the local state utilize; country laws may have unlike requirements.

References [edit]

1. ^ Jaron (Jan 12, 2021). "Minced Meat Vs Footing Meat – What'southward The Difference?". Foods Guy . Retrieved July 16, 2021.
2. ^ "Ground Beefiness and Nutrient Safety". Fsis.usda.gov. U.s.a. Department of Agriculture. August 6, 2013. Retrieved Nov xi, 2015.
3. ^ Prayson, Brigid; McMahon, James T.; Prayson, Richard A. (2008). "Fast food hamburgers: what are we really eating?" (PDF). Annals of Diagnostic Pathology. Elsevier. 12 (6): 406–409. doi:10.1016/j.anndiagpath.2008.06.002. PMID 18995204. Archived from the original (PDF) on December x, 2013. Retrieved April eight, 2014.
4. ^ "Temperature Rules! - Cooking for Food Service" (PDF). Fsis.usda.gov. U.s.a. Department of Agriculture. Oct 12, 2011. Archived from the original on October 18, 2011. Retrieved April 25, 2016. {{cite web}}: CS1 maint: unfit URL (link)
5. ^ ^{a b c d eastward f one thousand} Moss, Michael (Dec 31, 2009). "Safety of Beef Processing Method Is Questioned". The New York Times . Retrieved Nov 11, 2015.
6. ^ "Ground Beefiness Category Breakdown". BeefRetail.org. National Cattlemen's Beef Clan. July eighteen, 2009. Archived from the original on July xviii, 2009. Retrieved April 25, 2016. {{cite web}}: CS1 maint: unfit URL (link)
7. ^ "Foods and Diet: Footing Beef" (PDF). Virginia Cooperative Extension Service.
8. ^ DoD Joint Class in Advice, Class 02-C, Team 1. "Case Report: Jack in the Box E. coli crisis". The Academy of Oklahoma. Retrieved Apr eight, 2014. {{cite spider web}}: CS1 maint: multiple names: authors list (link)
9. ^ "FSIS Directive - Safety and Suitable Ingredients Used in the Production of Meat, Poulty, and Egg Products" (PDF). Fns.usda.gov. United States Department of Agriculture. March ix, 2010. Archived from the original on March 9, 2010. Retrieved April 25, 2016. {{cite spider web}}: CS1 maint: unfit URL (link)
10. ^ ^{a b} "An Evaluation of the Food Safety Requirements of the Federal Purchase Ground Beefiness Plan". Dels.nas.edu. National University of Sciences, Segmentation on World and Life Studies. 2010. Archived from the original on March xix, 2011. Retrieved November 11, 2015.

External links [edit]

Look upwards basis beef in Wiktionary, the gratis dictionary.

• Ground Beefiness Prophylactic

tuckershumbery.blogspot.com

Source: https://en.wikipedia.org/wiki/Ground_beef

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