Chuck or sirloin? Choosing
the right cut for your recipe
Ground
Beef Selection
When buying packaged ground beef, be sure there are no tears in the packaging and always check the expiration date. Bulk ground beef is often sold in round chub rolls, vacuum-packed in a wrapper you cannot see through. With this type of packaging, you are pretty much at the mercy of the market, because you cannot see the meat to make any visual judgments. Since it is usually the best bargain, pay attention to the expiration date and cross your fingers.
Clear-wrap packages give you more of a visual choice. The meat should be red, with the fat marbling uniformly mixed.
For most recipe applications, ground chuck is the best choice. Chuck comes from an area of the cow that is more exercised, giving it more robust flavor. It has enough fat to make it juicy, but not so much that it shrinks down to nothing when cooked. Keep in mind that the flavor compounds in fat also stimulate saliva flow, hence succulence and a pleasurable dining experience.
When buying packaged ground beef, be sure there are no tears in the packaging and always check the expiration date. Bulk ground beef is often sold in round chub rolls, vacuum-packed in a wrapper you cannot see through. With this type of packaging, you are pretty much at the mercy of the market, because you cannot see the meat to make any visual judgments. Since it is usually the best bargain, pay attention to the expiration date and cross your fingers.
Clear-wrap packages give you more of a visual choice. The meat should be red, with the fat marbling uniformly mixed.
For most recipe applications, ground chuck is the best choice. Chuck comes from an area of the cow that is more exercised, giving it more robust flavor. It has enough fat to make it juicy, but not so much that it shrinks down to nothing when cooked. Keep in mind that the flavor compounds in fat also stimulate saliva flow, hence succulence and a pleasurable dining experience.
Ground sirloin and ground round make adequate
burgers, but only if cooked to less than medium doneness. Longer cooking
renders the meat dry and flavorless. Although the USDA now recommends all beef
be cooked to at least medium doneness, many gourmands still opt for flavor and
cook to rare or medium-rare. Choose your ground beef according to your tastes.
Ground
Beef Storage
Fresh ground beef should be stored in the coldest part of your refrigerator and used or frozen within 2 days.
To freeze ground beef, remove it from the market packaging and divide into specific recipe portions (1/2 pound, 1 pound, 2 pounds, etc.). Wrap in plastic wrap or foil and place in airtight plastic sealable bags. Freeze up to three months.
Burger patties can be formed, separated by butcher paper or plastic wrap, sealed in a zip-top bag, and frozen for quick individual meals.
Plan in advance to thaw frozen ground beef in the refrigerator.
Four ounces of cooked ground beef is considered 1 serving. One pound raw beef will equal 2 cups ground beef. http://homecooking.about.com/od/foodstorage/a/groundbeefstore.htm
Fresh ground beef should be stored in the coldest part of your refrigerator and used or frozen within 2 days.
To freeze ground beef, remove it from the market packaging and divide into specific recipe portions (1/2 pound, 1 pound, 2 pounds, etc.). Wrap in plastic wrap or foil and place in airtight plastic sealable bags. Freeze up to three months.
Burger patties can be formed, separated by butcher paper or plastic wrap, sealed in a zip-top bag, and frozen for quick individual meals.
Plan in advance to thaw frozen ground beef in the refrigerator.
Four ounces of cooked ground beef is considered 1 serving. One pound raw beef will equal 2 cups ground beef. http://homecooking.about.com/od/foodstorage/a/groundbeefstore.htm
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