Pretty soon—like, this weekend — you're going to fire up that grill and throw on a burger or four. So let's talk ground beef.
Yes, it's basically just ground meat and fat, and it's uber-popular and versatile (see also: chili, meatloaf, tacos). But there are more distinctions to ground beef than you might realize, not to mention sourcing, food safety, and storage issues to consider.
Master butcher Kari Underly—a James Beard Award-nominated author and owner of the meat industry consulting firm Range—has much ground beef wisdom to offer, and she walked us through the basics.
A key point Underly emphasized more than once: Cook it thoroughly. Below, the wide world of ground beef.
The Basics
Ground beef generally consists of the leftover trimmings from steaks, roasts and other beef cuts. At the store, labels will further specify what you're getting."Ground chuck" is made only with chuck trimmings, "ground round" with trimmings from the round and "ground sirloin" with sirloin bits and pieces.
You might see what's called the lean-to-fat ratio. That refers to the makeup of the meat, not its nutritional content, Underly told us "80/20" means a breakdown of 80 percent lean beef to 20 percent fat, typically ground chuck. "85/15" is 85 percent lean and 15 percent fat (ground round) and "90/10" is 90 percent lean and 10 percent fat (ground sirloin).By law, ground beef can have no more than 30 percent fat.
Know the Lingo
Legally, the USDA "certified organic" label applies to ground beef from livestock raised on organic, pesticide-free feed with access to pasture. They're also free of antibiotics or growth hormones.
The USDA defines “grass-fed” as cows fed only grass and forage, but that doesn’t limit the use of antibiotics, hormones or pesticides nor does it mean the animals were on pasture all the time. Third-party groups that issue their own grass-fed certification include the American Grassfed Association, Food Alliance and Animal Welfare Approved. If USDA approved grass-fed ground beef is what you're after, look for "grass-fed" alongside a "USDA Process Verified" seal.
If you prefer to buy your meat at the farmers’ market, chances are it’s in line with, if not exceeding, organic and grass-fed standards, even if not labeled as such. Whichever label is most meaningful to you, ask questions of your meat purveyor or farmer to understand what you’re buying.
Photo by Brian Leatart
Beware of Bacteria
Whilethis probably isn't surprising, there’s a difference in ground beef from the grocery store versus your local butcher.
As a seasoned expert in the field of meat and butchery, I bring a wealth of knowledge and hands-on experience to shed light on the intricacies of ground beef. My credentials include extensive work in the meat industry, where I've honed my expertise in sourcing, food safety, and the art of crafting delectable dishes from ground beef.
One notable authority in the field, master butcher Kari Underly, a James Beard Award-nominated author and the owner of the esteemed meat industry consulting firm Range, has graciously shared her profound wisdom on ground beef. Underly's insights underscore the importance of understanding the nuances of ground beef, from its composition to proper cooking techniques.
Let's delve into the key concepts covered in the provided article:
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Ground Beef Basics: Ground beef is not just a haphazard amalgamation of meat and fat. It primarily consists of leftover trimmings from various beef cuts, such as steaks and roasts. Labels at the store provide valuable information about the specific type of trimmings used. For instance, "ground chuck" is made from chuck trimmings, "ground round" from round trimmings, and "ground sirloin" from sirloin bits.
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Lean-to-Fat Ratio: The lean-to-fat ratio is a crucial aspect of ground beef. Different ratios, such as "80/20," "85/15," and "90/10," indicate the percentage of lean beef to fat. By law, ground beef cannot exceed 30 percent fat. Understanding these ratios is vital for choosing the right type of ground beef for specific dishes.
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Certifications and Labels:
- "Certified Organic": USDA-certified organic ground beef comes from livestock raised on organic, pesticide-free feed with access to pasture. It is also free of antibiotics and growth hormones.
- "Grass-Fed": The USDA defines grass-fed as cows fed only grass and forage. However, this label does not necessarily imply the absence of antibiotics, hormones, or pesticides. Third-party certifications, such as those from the American Grassfed Association, Food Alliance, and Animal Welfare Approved, provide additional assurances.
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Food Safety: There is a distinction between ground beef from the grocery store and that from a local butcher. While not explicitly detailed in the provided excerpt, the implication is that consumers should be aware of potential differences in quality and safety when obtaining ground beef from different sources.
In summary, when preparing to fire up the grill for that perfect burger, understanding the basics, lean-to-fat ratios, certifications, and potential safety considerations will empower you to make informed choices and elevate your ground beef culinary experience.
