Start Your Engines with Ground Beef Ground Beef is an economical, nutritious, versatile and tasty food choice. Through this presentation you will learn how to buy and prepare ground beef and about it’s nutritional content. Let’s “Start Your Engines with Ground Beef”.

How do you eat ground beef? How many different ways do you eat ground beef? Ground beef is a versatile food that can be used in many different casseroles and dishes or just eaten as a burger. Spaghetti, tacos, quesadillas, chili, goulash and pizza are just a few of the many foods that contain ground beef.

Where is the “ham” in my burger? Originated in 1700’s Hamburg, Germany Immigrants brought to USA Sold at 1904 World’s Fair It is thought that “hamburger” got its name from German trading partners of the nomadic tribes in Russia, the Tartars, who brought the chopped beef steak to the port city of Hamburg, Germany. They developed the taste for raw beef fried with onions, called Hamburg Steak. German immigrants brought the idea of Hamburg Steak to the United States in the 1800’s. Both the hamburger and ice cream cone “debuted” at the 1904 World’s Fair in St. Louis, MO. Both are still popular today because they are convenient, portable and taste great.

What’s the difference? Ground beef? Hamburger? Beef Pattie? What’s is the difference between ground beef, hamburger and beef patties? Let’s find out the differences.

On the Fast Track Ground Beef Hamburger Beef Patties Chopped fresh and/or frozen beef muscle Less than 30% fat No added seasonings, water, extenders Hamburger May have added beef fat Beef Patties May have added ingredients as labeled Ground beef may be ground and packaged in local supermarkets but much of it is produced in large meat processing plants. All ground beef is processed under either United States Department of Agriculture inspection or state inspection by the Bureau of Meat and Poultry Inspection of the Iowa Department of Agriculture (state plants such as lockers). “Ground beef” or “hamburger” comes from chopped fresh and/or frozen beef, with no more than 30% fat by weight according to federal labeling laws. Neither can have added seasonings, water, phosphates, binders or extenders. Hamburger may have beef fat added to it; ground beef may not. “Beef patties” can have other additives such as seasonings, spices, other flavoring ingredients, extenders, binders or even cheese added.

“Made Right” in the Midwest It’s All in the Name Loose Meat Sandwiches Maid-Rite Beef Burger Sloppy Joes Barbeques Taverns Maid Rites are a very popular sandwich in the Midwest. Maid Rite is actually the name of a restaurant chain that originated in Muscatine, Iowa. Depending on where you live, the same type of sandwich may have a different name. Loose Meat Sandwiches, Maid Rites, Beef Burgers, Sloppy Joes, Barbeques and Taverns are all prepared with ground beef crumbles and a variety of ingredients such as: tomato sauce, ketchup, barbeque sauce and seasonings. Whatever they are called, these sandwiches are sure to be a crowd pleaser.

Fuel Your Engine Where does ground beef fit in a healthy diet? It is important to fuel your body with healthy and nutritious foods. Nutrient-rich foods help your body run the best that it can. In which food group does ground beef fit? Ground beef is part of the Protein group in MyPlate, which is the purple color section.

MyPlate: Protein Adults should eat 5 to 6 one ounce-equivalents (2,000 calorie diet) per day. Choose lean cuts of meat and poultry. Vary your choices – include fish, beans, peas, nuts and seeds. MyPlate recommendations are based on gender, age, weight and activity level. Your daily caloric intake depends on these factors. On a 2000 calorie-per-day diet, MyPlate recommends eating 5 to 6 ounces from the Protein group daily for an agdul. Following the recommended servings from each of the food groups on MyPlate can help your body run at its optimal performance. Proteins function as building blocks for bones, muscles, cartilage, skin, and blood. They are also building blocks for enzymes, hormones, and vitamins. Proteins are one of three nutrients that provide calories (the others are fat and carbohydrates). Other recommendations for the Meat and Bean Group include choosing lean meat and poultry, and eating a variety of foods from this group.

What’s an Equivalent? 1 ounce equivalents: 1 ounce meat, poultry or fish ¼ cup cooked dry beans or peas 1 egg 1 tablespoon peanut butter ½ ounce of nuts or seeds Because there are different kinds of foods in this group, the serving size of each food is different. For example, how do you compare a serving of peanut butter to a hamburger? MyPlate uses what we call equivalents … each of the types of food has an amount that equals 1 ounce. So when comparing nutrients found in the foods in the Protein Group, ¼ cup of cooked beans is “equivalent” to 1 egg or 1 tablespoon peanut butter or 1 ounce of meat. Add up the amounts of foods from the Protein Group to equal 5 to 6 ounces a day. How much is a serving? One deck of playing cards is “equivalent” or about the same size as 3 ounces of cooked meat, poultry or fish. One tablespoon of peanut butter is about the size of a domino. Comparing food portions to a deck of cards and a domino are ways you can determine a serving of a food. It is important to keep an eye on portion sizes and equivalents that you are consuming from each of the food groups on My Pyramid.

Protein Group Moderate portions of lean beef are an important part of a healthy diet. Beef has nutrients important for health. Fueling your body with nutrient-dense food is important for good health. Lean beef, in moderate portions, provides your body with energy and important nutrients for health.

Fuel Up: Beef gives ZIP ZINC IRON PROTEIN + B-Vitamins You can put some ZIP in your diet if you fuel up with beef! It provides your body with ZIP. What does ZIP stand for? (Zinc, Iron, Protein). Beef is also a great source of B-vitamins.

Nutrients in Ground Beef How much ZIP in one serving? How much ZIP does one serving of ground beef provide? One 3 ounce cooked serving of lean ground beef supplies 10 nutrients that your body needs each day. These nutrients are protein, zinc, Vitamin B12, Vitamin B6, niacin, selenium, phosphorous, choline, iron and riboflavin.

How Much to Buy? One pound = four 3-ounce cooked servings of patties or crumbles When planning meals and shopping for groceries, it is important to know how much ground meat to purchase. One pound usually makes four 3-ounce cooked servings. This is about 2 cups of cooked beef crumbles or 4 beef patties.

Understanding the Label Lean to fat ratio – (93% lean means 93% lean muscle and 7% fat) Higher % lean = less fat Example- 90% lean has less total fat than 85% lean Ground beef is labeled according to the US Department of Agriculture (USDA) standards and by supermarket preferences. Some states have different laws as to what %-lean ground beef can be sold. The information on the label will include the net weight, unit price (price per pound) and the total price. Check the label to determine the lean-to-fat ratio. If a package is labeled ground beef, it must not be more than 30% fat.

Ground Beef Choices Other choices Comes from the primal cut ground round ground chuck ground sirloin Comes from the primal cut % lean must still be given Other ground beef choices you may find in the supermarket include, ground round, ground chuck and ground sirloin. These products come from the primal cut of the carcass – or the muscle section of the animal. The percent-lean and fat must still be provided on these packages.

Which to buy? Ground Beef Choices Smart consumers should purchase ground beef according to how it will be cooked. Regular ground beef cannot be less than 70%-lean. This works well in recipes calling for browning and pouring off drippings, such as, chili, quesadillas, or spaghetti sauce. Ground Beef that has a 80/20 or 85-15 lean-to-fat ratio holds its shape well during cooking, which makes it ideal for burgers, meatloaf and meatballs. If you can’t drain off the drippings, such as stuffed peppers, the 90/10 lean-to-fat ratio is a good choice. You can also find ground beef in 93 or 96% lean if you are looking for extra lean meats.

Smart Tips for Reducing Fat Purchase 70-85 % lean Brown ground beef, until fully cooked Rinse ground beef in colander with very hot water Drain Ground beef that is less lean can save you money per pound at the supermarket. You can reduce the amount of fat content in cooked ground beef by about 50 percent by browning the meat in a skillet over medium heat for 8-10 minutes. Drain fat from skillet. You may blot with paper towels (optional step) and then place the ground beef in a strainer or colander over a bowl. Pour very hot water (not boiling) over the ground beef. Drain and proceed with recipe. (See handout on Reducing Fat in Cooked Ground Beef) Be sure to drain fat into a container and not down the sink drain. This is a great way to save on the family budget and decrease the fat content, especially for recipes that use ground beef crumbles, such as beef tortilla pizza, quesadillas and nacho beef dip.

Caution Flag! Clean Separate Chill Cook Fight BAC! The Caution Flag comes out on the track when handling food products. The four ways to Fight Bac! are critical for proper food handling and storage. Clean, Separate, Chill and Cook to keep food safe from bacteria.

Clean Wash hands and surfaces often with hot soapy water Keep counters, hands, kitchen utensils and equipment clean with hot soapy water. Be sure to wash hands with hot soapy water before and after handling any meat, poultry and fish.

Don’t Cross Contaminate Separate Raw meats from other foods Use clean knife and cutting board It is important to store ground beef and other meats separate from other foods in the refrigerator, especially foods that will not be cooked, such as fruits and vegetables. When cooking or grilling meat, be sure to use a separate plate for the raw meat and another for cooked meat. The raw meat juices coming in contact with cooked meat could cause cross contamination. Don’t Cross Contaminate

Chill Keep Cold Foods Cold Refrigerate promptly Last stop shopping Refrigerate ground beef immediately upon arriving home from the supermarket. Store ground beef in the meat compartment or coldest part of the refrigerator (36 to 40 degrees F). It is important to use or freeze within two days of purchase. Ground beef can be frozen in original transparent packaging for up to two weeks. For longer storage, repackage in airtight heavy-duty aluminum foil, freezer paper or plastic freezer bags and freeze for up to four months. Ground beef is more perishable than steaks and roasts. During grinding, any bacteria on the surface on the beef can be mixed throughout, resulting in shorter shelf life. Make the grocery store your last stop when shopping. It is critical to keep cold foods cold.

Purchasing Fresh ground beef (bright cherry red) Purchase on or before “sell by date” Be a smart consumer and read the package labels carefully. Some labels will have a “sell by date” listed. Ground beef should be purchased on or before that date. Other labels may have a “packed by” date. Ground beef may be kept in the refrigerator one to two days after it was ground. Place it in the freezer if not used in one or two days. Fresh ground beef is naturally a bright cherry-red color. The interior packaged ground beef may turn a darker purplish-red or brown color if not exposed to oxygen. Once opened and exposed to air, ground beef will turn bright red again. The surface purplish-red color is also typical of vacuum-packaged ground beef.

Defrosting NOT on the counter! In the refrigerator In the microwave Safe handling of ground beef is important. Defrost frozen meat in the refrigerator to prevent bacteria growth. To avoid meat drippings falling on other foods, place the frozen meat package in a dish or pan. The microwave can also be used to defrost meats, but make sure they are used right away. Allow 24 hours to defrost 1 to 1 1/2 inch thick packages in the refrigerator. It is not safe to leave meat on the countertop or kitchen sink to thaw. NOT on the counter!

Cooking it Safe Cook to internal doneness of 160º F. Never eat raw or undercooked ground beef Improperly cooked meat could raise the Caution Flag! Ground beef burgers and any food made with ground beef should be cooked to 160 degrees F. Color of the patty or juices is not a reliable indicator of doneness. (See reference handout on Color of Cooked Ground Beef). Never eat raw or undercooked ground beef. Why can you eat a pink steak and not a pink burger? If there is any bacteria on a piece of meat, it is on the surface of the meat. Any bacteria on a whole muscle piece of meat, like a steak or roast, would be killed by the heat of an oven, grill or skillet. If a whole muscle cut is ground, like ground chuck, the surface becomes all mixed up with the inside, so any bacteria on the surface would be inside. So it’s important to cook until the inside is completely done.

Check it out! Insert an instant-read meat thermometer horizontally into the burger Remove at 160º F Color is not a reliable indicator of doneness The best way to know your burger is done is to use a meat thermometer that is designed for meat, not for candy or other foods. An instant-read meat thermometer must be inserted properly to accurately determine temperature; read the instructions with your thermometer as each type has specific instructions as to where to insert the stem. The thermometer in the photo must be inserted into the thickest area – side ways. The thermometer should read 160 degrees F before the meat is done. It only takes 15 seconds or so. Keep meat out of the Danger Zone (40 to 140 degrees F). Never leave cooked meat at room temperature for more than two hours.

And the Winner is.. To the Finish Line The race to the finish line is coming to an end. Who will be the winner?

Economical, Nutritious, Versatile and Tasty Ground Beef Ground Beef takes home the victory. Ground beef is economical, nutritious, versatile and a tasty choice. Start Your Engines to win with Ground Beef. The Beef Quesadillas and Nacho Beef Dip are in the recipe collection.

Iowa Beef Industry Council Race Sponsors … Iowa Beef Industry Council Representing Iowa beef producers who fund the $1-per-head beef checkoff. Web site: www.iabeef.org Email: beef@iabeef.org Created By: Kristie Kuhse, Waverly Shell Rock Middle School FCS Teacher For more information about beef, and lots of beef recipes, contact the Iowa Beef Industry Council at their Web site – www.iabeef.org. The Iowa Beef Industry Council is funded by Iowa beef producers through the $1-per-head beef checkoff.