GROUND BEEF. Funded by The Beef Checkoff

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1 Funded by The Beef Checkoff

2 Ground Beef continues to be a consumer favorite. Decades ago it was one of the very first convenience foods sold in supermarkets. Today, Ground Beef is still in demand with busy cooks. It can be prepared by many cooking methods and used in countless ways for quick, delicious meals. Optimum Storage Refrigerator Storage (35 F to 40 F) Store packaged 1 to 2 days Fresh vacuum packaged (unopened) up to 14 days Freezer Storage (0 F or colder) 3 to 4 months Yield/Servings 1 pound yield 4 (3-ounce) cooked servings or 2 cups cooked crumbles In order to be labeled Ground Beef, a ground product must be 100% beef but cannot contain more than 30% fat. Packages may indicate the primal cut of beef that has been ground, such as Ground Chuck, Ground Round or Ground Sirloin. Ground Beef is available in regular grind, used for burgers, meatballs and meatloaves, and coarse grind, typically used for chili. In addition to price and personal preference, consumers should select Ground Beef based on how it will be cooked. Any Ground Beef can be used for crumbles, but when stuffing peppers with raw Ground Beef, a leaner product is preferable. Regular Ground Beef Not less than 70% lean (usually a 73/27 or 75/25 lean-to-fat ratio). Used for burgers and in recipes calling for browning (crumbles) and pouring off drippings, such as chili, tacos and spaghetti sauce. When properly cooked, it is moist and juicy % Lean and Ground Chuck Holds its shape well during cooking, therefore ideal for meatloaf, meatballs and Salisbury steak. When properly cooked, it is moist, juicy and has a slightly firm texture % Lean and Ground Round or Leaner Ground Beef Perfect for recipes where you can t drain off drippings, such as stuffed peppers or cabbage. If used for burgers, do not overhandle the beef or overcook. When properly cooked, it has a firm, dense texture. 1-2

3 MERCHANDISING OPTIONS Five-Ingredient Suppers Start with Ground Beef: Beefy Chili Mac (merchandise with macaroni, taco seasoning packet, canned beef broth and chopped tomatoes) A Big Game Buffet Starring Ground Beef (chili, sloppy Joes or tacos) A Pound of Ground The Perfect Pasta Partner (merchandise with pasta, spaghetti sauce and garlic bread) Grill the All-American Favorite on the Fourth of July (merchandise with sliced American cheese, barbecue sauce, pickles and buns) Dinner Tonight! (expand product offerings with ready-to-cook meatballs, mini meatloaves, seasoned patties and stuffed tri-colored peppers) Bring on the Burgers Pizza Burgers (merchandise with pizza sauce, shredded mozzarella and buns) Barbecue Burgers (merchandise with hickory BBQ sauce, Cheddar cheese and rolls) Reuben Burgers (merchandise with Swiss cheese, sauerkraut, Thousand Island Dressing and rye bread) COOKING METHODS BURGERS CHARCOAL GRILL Grill, uncovered, over medium, ash-covered coals according to chart until instant-read thermometer inserted horizontally into center registers 160 F, turning occasionally. 11 to 13 minutes 13 to 15 minutes BURGERS GAS GRILL Grill, covered, over medium heat according to chart until instant-read thermometer inserted horizontally into center registers 160 F, turning occasionally. 7 to 8 minutes 3/4 inch thick x 4 inches (4 oz.) 13 to 14 minutes BURGERS BROIL Broil on rack in broiler pan 3 to 4 inches from heat according to chart until instant-read thermometer inserted horizontally into center registers 160 F, turning once. 10 to 12 minutes 12 to 14 minutes BURGERS SKILLET Heat large nonstick skillet over medium heat until hot. Place patties in skillet; Cook, uncovered, according to chart until instant-read thermometer inserted horizontally into center registers 160 F, turning occasionally. 10 to 12 minutes 12 to 15 minutes MEATLOAF Bake in 350 F oven 1 hour and 10 minutes. Brush meatloaf with barbecue sauce; continue baking 10 to 15 minutes until instant-read thermometer inserted into center registers 160 F. Let stand 10 minutes for easier slicing. CRUMBLES Brown 1 to 1-1/2 pounds Ground Beef in large nonstick skillet over medium heat 8 to 10 minutes, breaking into crumbles and stirring occasionally. Remove from skillet with slotted spoon or pour off drippings. (Note: The color of cooked Ground Beef is not a reliable indicator of doneness. All Ground Beef should be cooked to 160 F.) MEATBALLS OVEN Heat oven to 350 F. Place 2-inch meatballs on rack in broiler pan. Bake 25 to 30 minutes until centers are 160 F. MEATBALLS SKILLET Heat large nonstick skillet over medium heat until hot. Place meatballs in skillet; cook, uncovered, until centers are 160 F, turning occasionally. 1-3

4 PREPARATION POINTERS BURGERS Handle Ground Beef lightly. Mix and shape burgers gently but thoroughly to keep them juicy. Don t press burgers during cooking in order to retain flavorful juices. MEATLOAVES Use a gentle touch when mixing and shaping; overmixing can cause meatloaf to be firm and compact For added flavor and to glaze meatloaf, brush with ketchup, Worcestershire sauce, soy sauce or barbecue sauce during the last 10 to 15 minutes of cooking time. For easy shaping of meatloaf, line a 8x4 or 9x5 bread pan with plastic wrap. Firmly press beef mixture into lined pan; invert onto rack in broiler pan. Remove pan and plastic wrap. Use an 8-inch round or square pan for a thinner pizza-style meatloaf that usually cooks more quickly than the traditional-shaped loaf. CRUMBLES Season crumbles with salt Cook extra crumbles and freeze for even quicker last-minute meals. MEATBALLS Use a gentle touch when mixing and shaping; overmixing can cause meatballs to be firm and compact To save time, bake in a 350 F oven instead of browning in a skillet. SAFETY GUIDELINES The most accurate way to determine doneness of burgers and meatloaf is with an instant-read thermometer. Cook burgers, meatloaf and meatballs to an internal temperature of 160 F. The color of cooked Ground Beef is not a reliable indicator of doneness. 1-4

5 GROUND BEEF FAQs Q Why does uncooked Ground Beef often have a two-tone color bright red outside and a darker color inside? A Fresh Ground Beef is naturally a bright red color. The interior of 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. A surface purplish-red color is also typical of vacuum-packaged Ground Beef. Q How long can I store Ground Beef in the refrigerator or freezer? Why is the storage time shorter than steaks and roasts? A Refrigerate Ground Beef immediately upon arriving home. For store-packaged Ground Beef, place it in the meat compartment or the coldest part of the refrigerator for up to 2 days. For unopened vacuum-packaged Ground Beef, place it in the meat compartment or the coldest part of the refrigerator for up to 14 days. Freeze Ground Beef wrapped in transparent film for up to 2 weeks. For longer storage, repackage in airtight heavy-duty aluminum foil, freezer paper or plastic freezer bags and freeze for up to 4 months. Ground Beef is more perishable than steaks or roasts. During grinding, any bacteria on the surface of the beef are mixed throughout, resulting in a shorter shelf life. Q How can I ensure food safety when cooking Ground Beef? A Cook Ground Beef to an internal temperature of 160 F. The most accurate way to determine doneness of burgers and meatloaf is with an instant-read thermometer. The color of cooked Ground Beef is not a reliable indicator of doneness. Q Why is the center of the meatloaf still pink even when my meat thermometer registers 160ºF? A The color of burgers and meatloaves may remain pink even when a 160 F internal temperature has been reached. This is due to the natural nitrate content of certain ingredients, such as onions, celery and bell peppers, or through the use of red or brown sauces mixed into the Ground Beef. Always check the internal temperature with a thermometer to be certain it reaches 160 F. Q Are there other ways to reduce fat in Ground Beef? A Here are some techniques to reduce the fat content in Ground Beef. Burgers, Meatballs, Meatloaf Simply blot the cooked burgers, meatballs or meatloaf with plain white paper towels for fat reduction. Ground Beef Crumbles Draining and rinsing can be used for cooked Ground Beef crumbles. Simply drain cooked Ground Beef on 3 layers of paper towels, blotting the tops with additional paper towels. Transfer crumbles to a strainer or colander and rinse by pouring 4 cups hot (not boiling) water over them, drain for 5 minutes and proceed as recipe directs. For more information visit BeefRetail.org Funded by The Beef Checkoff 2003, revised Cattlemen s Beef Board & National Cattlemen s Beef Association 1-5