Ground Beef
Ground beef is beef that has been finely chopped using a meat grinder or knife, resulting in a versatile meat used in dishes like burgers, meatballs and meat sauces. It is made from trimmings of various cuts, including less tender and tougher parts of the cow and the addition of fat improves its flavour and reduces dryness.
What it is:
- Processing: Ground beef is produced by grinding or mincing beef into small pieces. The terms "mince" or "minced beef" are often used outside of North America.
- Cuts: It can be made from a single cut (like ground chuck or ground sirloin) or, more commonly, from a blend of trimmings and leftover meat from various cuts around the cow.
- Fat content: The fat content varies and this determines its classification. For example, in Canada, ground beef is classified as Regular, Medium, Lean, or Extra Lean, based on a percentage of fat (e.g., Regular ground beef can have up to 30% fat).
Why it's used:
- Tenderizes meat: Grinding tenderizes tougher cuts of beef, making them more palatable.
- Adds flavour: Adding fatty cuts to leaner cuts improves the overall flavour and moisture of the final product.
- Versatility: It is used in a wide variety of popular recipes, including burgers, meatloaf, tacos, chili and casseroles.