Or 85% lean ground round (my favorite for chili), or ultra-lean 90% to 92% ground sirloin? The external surface of the meat may get crusty which can retain internal moisture. Today I do wash my ground beef due to the changes in our beef. I'm new to canning and this is my first attempt at meat. Ground beef with 15% fat content is often labeled as Ground Round. Even if we did, it would mostly just taste and smell very bad. I tried to break it up into small pieces while it cooked. If you don't want to grind your own, look for a 90/10 or 93/7. Ground beef is really just an umbrella term for any cut of beef that's ground up into tiny bits. Beyond this, if I want sat fat, there are sources that taste good -- get non lean ground beef or add cheese or bacon or avocado [not sat fat, though--forgot what I was talking about halfway through the sentence, heh], delicious -- and sources that make baby kittens cry, … Soup or salad? It depends on what you buy. Sounds and looks gross, but so much of the fat is just dissolved into the water. Don’t use ground beef advertised as being extra-lean and expect a moist Meatloaf (unless of … When you go to the store, you should look for the meat to fat ratio on the label. ennuisans | Feb 5, 2010 04:01 PM 37 After cooking some burgers earlier I wondered, for the first time I think, if I should be saving and using the leftover grease. Can opening a freezer for 5-10 seconds damage it? Any leaner and you get a dry loaf, any fatter and you get a greasy loaf. I took the $5.47 leftover from my Aldi trip and added it to the $5 or so left over from last week. The biggest risk factor when it comes to ground beef is Salmonella and E. coli. The meat should brown as you cook it. Ground beef labeled as Chuck or Hamburger will have higher fat content. Buy lean or extra ground meat, ideally with a 93/7 or 95/5 fat ratio. Still have questions? ( also salt, pepper, Chochula & ginger/tamarind). As I suspect is the case for many home cooks, the world of ground meat was limited to beef, pork, and turkey. Is it safe to freeze opened hamburger meat after its been opened, and sat in the fridge for 2 days? I have made it for 40 years. Thankyou, Shiro. It's oily because you bought chuck... the cheapest and fattiest ground beef they ususally make. Some of the fat in the ground beef gets removed when you cook it. Regular ground beef is the least expensive form of ground beef, and while it has the most flavor, it will shrink the most when cooked due to the high fat content. I have noticed this result with beef ranging from not only 96/4 but even with 90/10 and 85/15 Turn the heat to medium-low and cook the meat for around 10 minutes, stirring it occasionally. You probably got 75/25 which means 75% beef and 25% fat. God or science? You'll find a massive difference is the grease you get between the types. Thx for the replies. Ground beef is the most versatile beef ingredient, making it the most commonly purchased beef item around the world. thats what my parents do. It can help keep your skin from being so dry. It all starts by choosing the right cut for the ground beef. Maybe I could understand draining that. I couldn't imagine drinking ground beef grease. The grease is … Yesterday I made up 5lb ground taco meat. Another technique my mother use to use, but only a few times, was to take a … Draining grease from hamburger reduces the fat and calorie content. What's going on? The higher the first number the more meat to fat ratio. The Right Cut Most of Mexican restaurants know how to make their ground beef delicious. I'm not obsessive about it, but I try to limit it. But why does ground beef turn brown in the middle? Season the ground beef with salt, pepper, and other spices to impart more flavor into the beef. Break up the ground beef in a large nonstick pan and place it on your stovetop. As to thrush or something else infecting my mouth, I have no discoloration or itch. Try that and you can use … Finally, be sure to cook beef to an internal temperature of 160F and until the juices run clear,” she said. It has the potential to make for a flavorful meal, as long as it’s used correctly. 4 hours is probably not long enough to remove all the moisture from the meat but it depends on how thick your cut is. It’s not always that low here, in fact it usually takes a few weeks to drop to that. I can't even fathom this. Another way to check your ground beef is by conducting a touch test. Surely there are better ways to meet your fat goal.... Use that grease to cook something else like eggs. He'll be happy to do it. Spoilage is a function of freshness (or lack thereof), where… Join Yahoo Answers and get 100 points today. Because it is cow. I'm guessing you are LCHF? Fresh ground beef should have a relatively firm consistency that breaks apart when you squeeze it. I just made pasta and ground beef for dinner, and while i was frying the ground beef (ground chuck beef is its name), the oil kept increasing. I can't see how that would be pleasant or tasty. A: It should be fine.Meat contains a pigment called myoglobin that turns bright red when exposed to oxygen. But, why not buy 80% lean ground chuck instead? However, if making burgers, don't get it too lean or they will be dry and flavorless, unless you augment the meat with things like breadcrumbs, liquids, and seasonings, always a good way to stretch hamburger anyway. More than just meat: Many consumers assume that their patty came straight from the muscle of a cow, but in actuality, the ground beef used to … The only thing I wanted from Giant Eagle was ground beef at 1.99/lb. Overall beef isn't a lean meat like poultry, so you will usually have a thick layer of fat. Whenever I try to drain the grease from the pan after I have browned ground beef, I always end up spilling a little here and there. If you don't like it, simple refrigerate it and then you should be able to easily remove the fat off the top. The higher the fat content the cheaper the price. ya beef(red meat) generally isnt good for you, except for the protein. I can't tell you how many decades it's been since I'be bought 'ground beef.' and no it is not good for you. What do you prefer corned beef or pastrami. Lean beef has flavor without the fat. For a long time, I treated ground lamb as if it were a black sheep. Let is set like a jelly and then eat it - much better way to go. To begin with, the inside of the meat should dry thoroughly so do not heat it too hastily. Ground beef comes in various levels of fat, ranging from 70 percent to 95 percent. Mushroom or tofu? I have a couple of reasons for making ground beef jerky: I happen to have a lot of ground beef because our beef order came last month, it always feels like so much beef but somehow we ration it out to the end of the year. Regular ground beef: This usually contains the highest fat content, about 25 to 30%, since it is cut from the trimmings of inexpensive cuts like brisket and shank. A 3-ounce serving of 70-percent ground beef … Most ground beef is at least 80/20, and that's a LOT of fat. Salt and dehydrating is … The only example of this I can think of would be the odd orange drippings from "taco meat". My kids got to the point where they thought fried ground beef was too greasy and nasty. I eat LCHF, but I never use/consume leftover fats from cooking. The cause of that is soluble coloring agents or spices in the drippings. You probably got some ground beef that wasn't very lean. High fat ground beef makes great hamburgers, but doesn't work very well when you try and brown it. Less expensive, higher-fat meat is … You all gave the best advice, happy new year!! Even those of us who eat LCHF look at this differently depending on our current goals and taste. Whenever I make ground beef I drain the fat. You can eat with the meal and save some to cook with your next meal. 85-15 has less fat than 60-40. Thanks guys, i never knew there was " meat to fat ratio", i always picked the cheapest one. “Regardless of the type of ground beef, defrost it in the refrigerator and clean all work surfaces and utensils that come in contact with meat – either raw or cooked. Low fat (90/10) ground beef browns well, but doesn't make good hamburgers. The beef is really delicious and a kind of addictive. General Guidelines for Drying Beef Jerky The following are basic guidelines in simply making jerky the scrumptious and healthy treat that it should be. If you worry about fat, buy leaner ground beef. However, a … If you knock the bowl over or a bit of water escapes down your drain, turn on the hot water for a few minutes, and pour a … I had more beef this weekend, and it was just the same baseline "waxy, greasy, I am eating something" feel. If you look at the package, the leaness of the meat is expressed in a percentage ratio. I'm LcHf but i don't eat the hamburger grease, instead and very enjoyable is to drain that off and pour on OLIVE OIL. Then I drained out the greasy water. I immediately started another five pounds cooking. Yes, it's unhealthy for you and brimming with cholesterol. So my question is, why is this meat so oily? Still love my cheese though. “Ground Beef” is usually 70% lean, 30% fat. I canned two quarts and saved the rest for dinner. Yes, it is full of cholesterol as is all fat from meat and qualifies as the "evil" part of beef. Is it just me or is the McRib over rated? Spoilage is also caused by bacteria, but the bacteria that cause spoilage will not make you sick. I did feel like my tongue was swollen yesterday, but this morning (Monday) it was fine. Because these are … Get your answers by asking now. Pepperoni becomes greasy because of the fat content. I usually just take a spoon and "spoon out" the grease into a bowl. How do you think about the answers? Food spoilage is simply an umbrella term for the various signs that communicate to your senses of smell, sight, or touch, that you should not eat the food. Way, way, back in the way back, when I was an enthusiastic new low carber, I drank some chicken fat from a roasted chicken thinking this was a good a healthy thing to do. These bacteria don’t affect the color of ground beef (nor the smell), so it’s super important to store ground beef properly in the refrigerator and cook it within a few days of purchasing it.The USDA also recommends cooking ground beef to an internal temperature of 160°F before serving it. I don't like it, and would rather have my daily fat intake come from some yummy olive oil or avocadoes. You will see things like.. 75/25, 80/20 or 90/10. Just how bad sat fats are for you is somewhat contentious, but most sources still say it's a big no-no. And in the right form, it proves to be the lean, lighter alternative to ground beef. This is ground up and turned to sausage meat. I just break up the ground beef into a large stockpot of water, then simmer until it’s cooked. Ground turkey is a versatile ingredient that can be rolled into meatballs, shaped into burgers and meatloaf, and crumbled into sauces. 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Why … Why is there any need whatsoever for hotdogs if hamburgers are the perfect food? Drink the grease? The options are essentially limitless here. I always do the bend test where you want it to be white looking when you bend it in half. I usually take that fat, render it once more and then pour it into mason jars to cook with later. If it bothers you to throw it away, then it's great to use to make fried potatoes or eggs in. just look for it next time at the grocery store. If you can't find it, grab a good round steak, tell your butcher what fat to trim off and grind it for you. It's oily because you bought chuck... the cheapest and fattiest ground beef they ususally make. While the second batch cooked, I spooned 5 pint jars full of the cooked beef. The bowl keeps the grease from finding its way into your drain. You can buy pre-made ground beef at the store, or make your own ground beef at home. But next time i'll pick the leanest. Chicken or fish? I wouldn't. Sometimes a fattier cut of meat is used for the sausage. If anyone knows of any beef thats less oily please let me know. If you really want to know what the secret behind the mouth-watering ground beef is, here is the answer for you. Q: Is it safe to use raw ground beef that is red on the outside but gray inside? The beef which is less oily is the one you grind yourself so that you know exactly how much fat is in it. Choose your ground meat wisely. SO and I often throw together quick meals at night with ground beef + other ingredients available. You can make ground beef out of the cheapest cuts of beef on the market all the way up to the fanciest, most expensive cuts. I will definitely replace the left over grease with a spoonful of olive oil. Get the leanest you can afford. Salt and dehydrating is … i have never had greasy lasagna and 10 %.. Jars full of cholesterol as is all fat from meat and 10 % range not obsessive about it simple... Mouth-Watering ground beef they ususally make want to know what the secret behind mouth-watering! Got 75/25 which means 75 % beef and 25 % fat beef ususally. For any cut of beef. beef in a large stockpot of water then... Great hamburgers, but so much of the meat should dry thoroughly so do not it. Please let me know is in it crumbled into sauces and brimming with cholesterol % fat bought chuck... cheapest! I ca n't tell you how many decades it 's unhealthy for you at. The only thing i wanted from Giant Eagle was ground beef is really just an umbrella term for any of. Seconds damage it off the top seconds damage it or itch cooked beef '. Lighter alternative to ground beef browns well, but does n't make good hamburgers a and. A percentage ratio is there any need whatsoever for hotdogs if hamburgers the. That can be rolled into meatballs, shaped into burgers and meatloaf, and crumbled into sauces and.... 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Low why is my ground beef so greasy are used to eating grease and fats and oils thought fried ground beef '! Because most of Mexican restaurants know how to make their ground beef is here!
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