Ground Beef. Definitions: A. Ground Beef: uncooked beef B. Hamburger: cooked ground beef What information is given on a label which is on a package of.

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Presentation transcript:

Ground Beef

Definitions: A. Ground Beef: uncooked beef B. Hamburger: cooked ground beef What information is given on a label which is on a package of ground beef? fat and seasonings have been added

2. Uses: Why is ground beef popular? A. Ground beef has a high proportion of nutrients to calories. (The nutrients in ground beef are protein, iron, and B-complex vitamins.) B. It can be prepared in a variety of ways. C. It is quick and easy to prepare. D. It can be extended by adding noodles, rice, etc. to serve more people per pound.

3. Purchasing: A. Sources: All cuts have the same nutrients.

Cut of Meat Cost Tenderness Fat Use Ground Sirloin Most Tender Least Casseroles Ground Round Tender Casseroles Ground Chuck Less Tender Hamburger Ground Beef Least Less Tender Most Hamburger

B. What is a “Lean-To-Fat Ratio”? 1.The proportion of lean meat to fat in ground beef. 2. If a label reads: “Not less than 85% lean, the meat contains 15% fat and 85% lean meat.

3. Rule for purchasing ground beef: Use the kind of ground beef that provides the right amount of fat for the particular recipe which is to be made. Casseroles: less fat Hamburgers: need fat for self-basting 4. Amounts: 1 pound = 4 patties or servings

4.Storage: Refrigerator – 1 – 2 days Freezer – 3 – 4 months Color Changes and Freshness: A.When you break open a package of ground beef, why is the color on the inside darker than on the surface? Deep Purple + Oxygen = bloom (Cherry Red) B. Extended Exposure = Brown Tinge

5. Cooking Principles: A. Roasting – Baking, not covered, in the oven. B. Broiling – Cooking 3-4 inches from the open flame. C. Pan Broiling – Brown in a pan without added fat. D. Pan Frying or Sauté – Brown in a pan with a small amount of fat.