What Is Ground Beef Made From

Beef that has been finely chopped

Footing beef, minced beef or beef mince is beef that has been finely chopped with a knife or a meat grinder (American English) or mincing machine (British English). It is used in many recipes including hamburgers, bolognese sauce, meatloaf, meatballs and kofta.

Information technology is non the same equally mincemeat, which is a mixture of chopped dried fruit, distilled spirits, spices and historically (simply nowadays rare) minced/ground meat.^[1]

Contents [edit]

In many countries, nutrient laws ascertain specific categories of ground beef and what they tin incorporate. For case, in the United states, beef fat may be added to hamburger but not to ground beef if the meat is ground and packaged at a USDA-inspected found.^{[note ane]} In the U.S., a maximum of 30% fatty by weight is allowed in either hamburger or ground beef. The allowable corporeality in France is five to 20% (15% being used by nearly food chains). In Federal republic of germany, regular basis beef may comprise up to xv% fat while the special "Tatar" for steak tartare may contain less than five% fat. Both hamburger and basis beef tin have added seasoning, phosphate, extenders, or binders added; merely no boosted water is permitted. Ground beef is often marketed in a range of different fat contents to friction match the preferences of customers.

Ground beefiness is generally made from the less tender and less popular cuts of beef. Trimmings from tender cuts may also be used.^[ii]

In a study in the U.S. in 2008, eight brands of fast food hamburgers were evaluated for recognizable tissue types using morphological techniques that are unremarkably used in the evaluation of tissue's histological condition.^[3] The study of the eight laboratory specimens found the content of the hamburgers included:

• Water: 37.vii% to 62.4% (mean, 49%)
• Muscle: 2.1% to 14.8% (median, 12.1%)
• Skeletal tissue: "Bone and cartilage, observed in some brands, were non expected; their presence may exist related to the use of mechanical separation in the processing of the meat from the animal. Small amounts of bone and cartilage may accept been detached during the separation procedure."
• Connective tissue
• Blood vessels
• Peripheral nerve tissue. Brain tissue was not detected in any of the samples.
• Adipose tissue—"The amount of lipid observed was considerable and was seen in both adipose tissue and as lipid droplets. Lipid content on oil-ruddy-O staining was graded as 1+ (moderate) in 6 burgers and two+ (marked) in 2 burgers."
• Constitute material: "was probable added as a filler to requite bulk to the burger"

"Pink slime" [edit]

Ground beef in the United States may contain a meat-based product used as a food additive produced using technology known as advanced meat recovery systems or alternatively by using the slime organization. Meat processing methods used by companies such as Beef Products, Inc. (BPI) and Cargill Meat Solutions produce lean, finely textured beef product, otherwise known as "pinkish slime," from fatty beef trimmings. This meat-based product is and so treated with antimicrobial agents to remove salmonella and other pathogens, and is included in a variety of footing beef products in the U.S.^[4] From 2001, the United States Section of Agriculture (USDA) has approved the product for limited human consumption. In a 2009 article past The New York Times, the prophylactic of the beef processing method used by BPI was questioned.^[v] Afterwards the USDA'south approval, this product became a component in footing beef used past McDonald'south, Burger Male monarch and many other fast-food bondage every bit well as grocery chains in the U.Due south.^[5]

In authorities and industry records in testing for the schoolhouse lunch programme, pathogens such as Eastward. coli and salmonella were found dozens of times in meat from BPI, which raises questions almost safety of the meat product and the effectiveness of the antimicrobial method used in meat recovery system of the company. Between 2005 and 2009, E. coli was found three times and salmonella 48 times.^[5] BPI had a rate of 36 positives for salmonella per 1,000 tests, compared to a charge per unit of nine positives per one,000 tests for other suppliers for the plan.^[5] However, the program continued to source from BPI because its price was essentially lower than ordinary meat trimmings, saving about $1m a year for the plan.^[5] Cargill, amid the largest hamburger makers in the U.Southward., is a large buyer of the meat-based product from BPI for its patties, according to the Times.^[v] It suspended buying meat from 2 plants endemic by BPI for several months in 2006 after excessive levels of salmonella were establish.^[v]

Cuts of beefiness [edit]

Although whatsoever cut of beef tin be used to produce ground beefiness, chuck steak is a pop selection considering of its rich flavor and balance of meat-to-fatty ratio. Circular steak is also frequently used. Ground beef is usually categorized based on the cut and fat percentage:^[6]

• Chuck: 78–84% lean
• Round: 85–89% lean
• Sirloin: 90–95% lean

Culinary use [edit]

Ground beef is popular as a relatively inexpensive and quick-cooking form of beef. Some of its all-time-known uses are in hamburgers, sausages and cottage pies. It is an important ingredient in meatloaf, sloppy joes, porcupine meatballs, tacos, and Midwestern cuisine.^[7] It can be used to make meat sauces, for example, lasagna and spaghetti bolognese in Italian cuisine. In the Heart East, it is used to brand spicy kofta and meatballs. The Scottish dish mince and tatties uses information technology with mashed or boiled potatoes. In Lancashire, particularly Oldham, minced meat is a common filling for rag pudding. The Dutch slavink consists of ground meat (half beef, half pork) rolled in bacon.

Raw, lean, basis beef is used to make steak tartare, a French dish. More finely diced and differently seasoned, it is popular as a main class and as a dressing in Belgium, where it is known as filet américain ("American fillet").

Food safety [edit]

Food condom of ground meat is problematic; bacterial contagion occurs frequently. Undercooked hamburgers contaminated with E. coli O157:H7 were responsible for four deaths in the U.S. in 1993 and hundreds of people fell sick.^[8] Ground beef must be cooked to 72 °C (160 °F) to ensure all bacterial contamination—whether information technology be endogenous to the product or contaminated subsequently purchasing by the consumer—is killed. The colour of cooked meat does non always indicate the beef has reached the required temperature; beef tin can brown before reaching 68 °C (155 °F).^[nine]

To ensure the safety of food distributed through the National School Luncheon Program, food banks, and other federal food and nutrition programs, the U.s. Section of Agriculture has established food safety and quality requirements for the footing beef it purchases. A 2010 National Inquiry Council report reviewed the scientific basis of the Section's basis beefiness safety standards, compared the standards to those used by large retail and commercial food service purchasers of ground beef, and examined ways to constitute periodic evaluations of the Federal Purchase Ground Beef Plan.^[10] The report found that although the condom requirements could be strengthened using scientific concepts, the prevention of future outbreaks of foodborne diseases will depend on eliminating contagion during product and ensuring meat is properly cooked before information technology is served.^[10]

The 2013 horse meat scandal (Horsemeatgate) found traces of horsemeat in many UK and European foods and gear up meals which were labelled as being minced/ground beef products mostly.

See likewise [edit]

• Ground meat
• Patty
• List of hamburgers
• Meatball

Notes [edit]

1. ^ These rules simply apply to meat being sold across state lines. In the U.S., much ground beef is produced at local grocery stores and is not sold across land lines. In these cases, the laws of the local state apply; state laws may have different requirements.

References [edit]

1. ^ Jaron (January 12, 2021). "Minced Meat Vs Ground Meat – What's The Divergence?". Foods Guy . Retrieved July 16, 2021.
2. ^ "Ground Beef and Nutrient Prophylactic". Fsis.usda.gov. United States Department of Agriculture. August half-dozen, 2013. Retrieved November 11, 2015.
3. ^ Prayson, Brigid; McMahon, James T.; Prayson, Richard A. (2008). "Fast nutrient hamburgers: what are we really eating?" (PDF). Annals of Diagnostic Pathology. Elsevier. 12 (6): 406–409. doi:10.1016/j.anndiagpath.2008.06.002. PMID 18995204. Archived from the original (PDF) on December 10, 2013. Retrieved April 8, 2014.
4. ^ "Temperature Rules! - Cooking for Nutrient Service" (PDF). Fsis.usda.gov. United States Department of Agriculture. Oct 12, 2011. Archived from the original on October 18, 2011. Retrieved April 25, 2016. {{cite web}}: CS1 maint: unfit URL (link)
5. ^ ^{a b c d e f one thousand} Moss, Michael (December 31, 2009). "Safety of Beef Processing Method Is Questioned". The New York Times . Retrieved November 11, 2015.
6. ^ "Ground Beefiness Category Breakdown". BeefRetail.org. National Cattlemen'due south Beef Clan. July 18, 2009. Archived from the original on July 18, 2009. Retrieved April 25, 2016. {{cite web}}: CS1 maint: unfit URL (link)
7. ^ "Foods and Diet: Ground Beefiness" (PDF). Virginia Cooperative Extension Service.
8. ^ DoD Joint Form in Communication, Class 02-C, Team ane. "Case Study: Jack in the Box E. coli crisis". The University of Oklahoma. Retrieved Apr viii, 2014. {{cite web}}: CS1 maint: multiple names: authors list (link)
9. ^ "FSIS Directive - Safe and Suitable Ingredients Used in the Production of Meat, Poulty, and Egg Products" (PDF). Fns.usda.gov. Us Department of Agronomics. March ix, 2010. Archived from the original on March 9, 2010. Retrieved April 25, 2016. {{cite web}}: CS1 maint: unfit URL (link)
10. ^ ^{a b} "An Evaluation of the Food Prophylactic Requirements of the Federal Purchase Ground Beef Programme". Dels.nas.edu. National Academy of Sciences, Division on Earth and Life Studies. 2010. Archived from the original on March nineteen, 2011. Retrieved November 11, 2015.

External links [edit]

Look up ground beefiness in Wiktionary, the gratis dictionary.

• Footing Beef Rubber

rosedevescithhen.blogspot.com

Source: https://en.wikipedia.org/wiki/Ground_beef

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