Tip:
Highlight text to annotate it
X
We're going to talk about ground beef or hamburger. The USDA says
a product labeled hamburger can have no more than 30 percent
fat and that's the number you want to pay attention to
when you're buying ground beef. I purchased two
separate varieties of ground beef and I pre-cooked one
and then put it into the refrigerator without draining it so that you could
see the amount of fat
this is a cheaper variety of ground beef 27 percent fat
to 73 percent lean
so you are either going to the end up throwing 27 percent of the product away
or you're gonna be eating 27 percent fat
This on the other hand is ground chuck and it is
85 percent lean to 15 percent fat
you need a little bit of fat in ground beef to add a little more flavor
but fifteen percent is really all you need you can even get down to 10 percent
and still be fine using the ground beef. The other thing I want to address is the
color of ground beef
many people are upset when they look
in the middle and that see that the color has darkened what you're seeing there
is meat that has not been exposed oxygen
there's a reaction between the myoglobin which is a chemical in beef
and oxygen that creates this cherry red color that we associate with
healthy and fresh beef. But actually
if the beef in the middle of the package is a darker purple
it's perfectly safe. We have a medium-high heat on our pan
and I have a special tool that breaks up the
pieces of ground beef. You can use a wooden spoon or plastic spoon in order to
cook and stir this until it is
no longer pink, the more brown the meat is
the more flavor you will have. To be safe,
ground beef needs to be a 160 degrees. E-coli is a dangerous bacteria
that is killed at 160 degrees. The question might be,
why can i order steak that's rare? Nook and crannies of the ground beef itself
can harbor bacteria, whereas
steak comes from one cut beef and it only has three
surfaces for bacteria to grow on. Very nature of the grinding
exposes the beef to the surface area of the grinding machines
so cook your ground beef well done. You never ever
want to pour grease down your drain you have all sorts of funding problems if
you do that
so what we have is a colander set over a bowl, be careful because it's very hot
push the ground beef to help squeeze the grease out
then you can also take paper towel, use your wooden spoon,
and press the paper towel into
the ground beef. We don't need the fat
we just want to protein and flavor of the beef
and you have lean ground beef ready to go into your tacos
sloppy joes, chili, casserole
or whatever you think to make for your family to enjoy