Ground Beef Popularity

Ground Beef

Ground Beef Raw fresh beef that undergoes grinding to produce coarse ground product Must be 100% beef and cannot contain more than 30% fat Lean to fat ratio is indicated on the label as follows: 80% lean/20% fat Can come from any beef primal Chuck, Round and Sirloin are most common Most Ground Beef is not graded; though operators can make quality claim if raw materials meet quality standards

Ground Beef Popularity Ground Beef is the number one selling beef item in foodservice and retail, totaling over 7.5 billion tons sold in 2012 Its versatility and value makes it a popular choice Performs well using many different cooking methods Suits a variety of recipes across day parts and cuisine types Available for sale in a variety of pack sizes and price points Easy to prepare at home; less intimidating to retail shoppers

Ground Beef in Foodservice In foodservice, Ground Beef comprises 64% of total volume sales* 75% of beef dishes at foodservice are Ground Beef entrees and hamburgers Increase in Ground Beef volume due largely to recent Better Burger boom and continued growth of quick-service and fast casual operations Source: Technomic MenuMonitor, 2012

Selecting Ground Beef 70% Lean 73/27 or 75/25 lean-to-fat ratio Great for burgers Used for recipes calling for browning (crumbles) and pouring off drippings such as chili, tacos and spaghetti sauce

Selecting Ground Beef 80-85% Lean Slightly firm texture that holds shape well, yet remains moist and juicy when prepared correctly Ideal for meatloaf or meatballs

Selecting Ground Beef 95% Lean (Ground Round) Meets government guidelines for lean: only 149 calories per 3-ounce serving Best for recipes in which drippings are not drained, such as stuffed peppers or stuffed shells

Purchasing, Storage & Handling Purchasing Look for Ground Beef with a bright, cherry red color A darker, purplish-red color is typical of vacuumpacked Ground Beef or the interior of packaged Ground Beef. Once exposed to air it will turn bright red. Storage Can store in refrigerator for 1 to 2 days Store in freezer for 3 to 4 months Handling Always defrost frozen Ground Beef slowly under refrigeration Handle ground beef gently when making burgers or meatloaf

Purchasing, Storage & Handling

Labeling

Determining Doneness Insert an instant read thermometer into the center or thickest part of a meatloaf or meatball, or horizontally from the side into the center for patties Ground Beef should be cooked to an internal temperature of 160 F (medium doneness) The color of cooked ground beef is not a reliable indicator of doneness

Summary Most popular beef cut because of convenience and versatility Ground Beef recipes are popular menu items that drives volume sales in foodservice Select different lean/fat ratios for different dishes Refrigerate or freeze quickly upon purchase Handle ground beef gently but thoroughly when preparing Cook to an internal temperature of 160 o F

Ground Beef: QUIZ 1. Which is not true of ground-beef labeling? A. To be labeled ground beef, a product must be 100% beef B. Labels must disclose where Chuck, Round, etc. the beef came from C. Information should be expressed as percentage lean to fat ratio (80%/20%, for instance) D. To be labeled Ground Beef, a product must not contain more than 30% fat

Ground Beef: QUIZ 2. Ground Beef entrees and hamburgers make up % of beef dishes at foodservice? A. 90% B. 35% C. 75% D. 50%

Ground Beef: QUIZ 3. Match the type of ground beef to the appropriate application: Ground Beef, 70% Lean Meatloaf and meatballs Ground Beef, 80-85% Lean Ground Beef, 95% Lean (Ground Round) Burgers and recipes calling for browned crumbles Stuffed vegetables and stuffed pastas

Ground Beef: QUIZ 4. How long should consumers store fresh ground beef in the refrigerator? A. Up to 1 week B. 3 to 4 months C. 1 to 2 days D. Always use ground beef on the day of purchase

Ground Beef: QUIZ 5. Ground Beef will keep in the freezer for how long? A. Up to 1 week B. 3 to 4 months C. 1 to 2 days D. Ground beef does not freeze well. 6. True or false : Vigorously handle Ground Beef when making burgers or meatloaf.

Ground Beef: QUIZ 7. How should consumers determine that they ve cooked Ground Beef to a safe internal temperature of 160 F for medium doneness? A. Look for a light pink color B. Cut off a piece and taste it C. Leave it on the heat for at least 20 minutes and you ll know it s safe D. Insert an instant-read thermometer into the center or thickest part of the item

Ground Beef: QUIZ KEY 1. B. Labels must disclose where the beef came from (See slide 2) 2. C. 75% (See slide 4) 3. Correct matches (See slides 5-7) Ground Beef, 70% Lean burgers and recipes calling for browned crumbles Ground Beef, 80-85% Lean Meatloaf and meatballs Ground Beef, 95% Lean (Ground Round) Stuffed vegetables and stuffed pastas

Ground Beef: QUIZ KEY 4. C. 1-2 days (See slide 8) 5. B. 3 to 4 months (See slide 8) 6. False (See slide 8) 7. D. Insert an instant-read thermometer into the center or thickest part of the item (See slide 11)

Resources Ground Beef recipes and images http://www.beefretail.org/imagesrecipes.aspx www.beefitswhatsfordinner.com/recipes.aspx http://www.beeffoodservice.com/recipesearch.aspx Retail Sales Data Ground Beef www.beefretail.org/salesdata.aspx Consumer Fact Sheets on Ground Beef http://www.beefitswhatsfordinner.com/factsheets.aspx Ground Beef Safety http://www.safeandsavory160.com www.factsaboutbeef.com http://www.beefresearch.org/beefsafetyresearch.aspx USDA Food Safety and Inspection Service http://www.fsis.usda.gov/wps/portal/fsis/topics/foodsafety-education/