1 Pound Ground Beef Place of Origin

June 01, 2022 Post a Comment

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.

It is not the same as mincemeat, which is a mixture of chopped dried fruit, distilled spirits, spices and historically (simply nowadays rare) minced/footing meat.^[i]

Contents [edit]

In many countries, food laws define specific categories of basis beef and what they tin can contain. For example, in the United States, beef fatty may exist added to hamburger but not to footing beef if the meat is footing and packaged at a USDA-inspected plant.^{[annotation 1]} In the U.S., a maximum of 30% fat by weight is allowed in either hamburger or basis beef. The commanded corporeality in French republic is 5 to xx% (15% being used past most nutrient chains). In Deutschland, regular ground beef may contain up to 15% fat while the special "Tatar" for steak tartare may contain less than five% fatty. Both hamburger and basis beef can have added seasoning, phosphate, extenders, or binders added, just no additional h2o is permitted. Footing beef is often marketed in a range of different fat contents to friction match the preferences of customers.

Ground beef is by and large made from the less tender and less popular cuts of beef. Trimmings from tender cuts may also be used.^[2]

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

Water: 37.7% to 62.4% (mean, 49%)
Muscle: 2.1% to 14.8% (median, 12.i%)
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 discrete during the separation process."
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 every bit lipid aerosol. Lipid content on oil-reddish-O staining was graded every bit 1+ (moderate) in vi burgers and two+ (marked) in two burgers."
Plant material: "was probable added as a filler to give bulk to the burger"

"Pink slime" [edit]

Footing beef in the United States may contain a meat-based product used equally a food additive produced using applied science known as advanced meat recovery systems or alternatively by using the slime system. Meat processing methods used by companies such as Beef Products, Inc. (BPI) and Cargill Meat Solutions produce lean, finely textured beef product, otherwise known equally "pinkish slime," from fat 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 beefiness products in the U.South.^[4] From 2001, the Usa Department of Agriculture (USDA) has approved the product for express human consumption. In a 2009 article past The New York Times, the safety of the beef processing method used by BPI was questioned.^[5] After the USDA's blessing, this production became a component in basis beef used past McDonald'due south, Burger King and many other fast-food chains also as grocery chains in the U.S.^[five]

In regime and manufacture records in testing for the schoolhouse dejeuner program, pathogens such as E. coli and salmonella were found dozens of times in meat from BPI, which raises questions most safe of the meat product and the effectiveness of the antimicrobial method used in meat recovery arrangement of the company. Betwixt 2005 and 2009, E. coli was constitute 3 times and salmonella 48 times.^[5] BPI had a rate of 36 positives for salmonella per one,000 tests, compared to a rate of ix positives per 1,000 tests for other suppliers for the program.^[five] Nevertheless, the plan continued to source from BPI considering its price was substantially lower than ordinary meat trimmings, saving about $1m a year for the program.^[5] Cargill, among the largest hamburger makers in the U.S., is a big buyer of the meat-based product from BPI for its patties, co-ordinate to the Times.^[v] It suspended ownership meat from two plants endemic past BPI for several months in 2006 afterward excessive levels of salmonella were found.^[5]

Cuts of beefiness [edit]

Although whatever cut of beef can be used to produce ground beef, chuck steak is a pop choice because of its rich flavor and balance of meat-to-fatty ratio. Round steak is also often used. Ground beef is usually categorized based on the cutting and fat percentage:^[6]

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

Culinary use [edit]

Ground beef is popular equally a relatively cheap and quick-cooking grade of beef. Some of its all-time-known uses are in hamburgers, sausages and cottage pies. Information technology is an of import ingredient in meatloaf, sloppy joes, porcupine meatballs, tacos, and Midwestern cuisine.^[vii] Information technology tin can exist used to make meat sauces, for instance, lasagna and spaghetti bolognese in Italian cuisine. In the Middle East, it is used to make spicy kofta and meatballs. The Scottish dish mince and tatties uses it with mashed or boiled potatoes. In Lancashire, particularly Oldham, minced meat is a mutual filling for rag pudding. The Dutch slavink consists of footing meat (half beef, half pork) rolled in bacon.

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

Food safety [edit]

Food safety of ground meat is problematic; bacterial contamination occurs ofttimes. Undercooked hamburgers contaminated with E. coli O157:H7 were responsible for four deaths in the U.S. in 1993 and hundreds of people fell ill.^[8] Ground beef must be cooked to 72 °C (160 °F) to ensure all bacterial contamination—whether it be endogenous to the product or contaminated subsequently purchasing by the consumer—is killed. The color of cooked meat does not always signal the beefiness has reached the required temperature; beef can brown before reaching 68 °C (155 °F).^[9]

To ensure the safe of food distributed through the National Schoolhouse Lunch Program, food banks, and other federal food and nutrition programs, the The states Department of Agriculture has established food condom and quality requirements for the ground beefiness information technology purchases. A 2010 National Inquiry Council written report reviewed the scientific basis of the Department'due south ground beef safety standards, compared the standards to those used by large retail and commercial food service purchasers of ground beef, and examined ways to establish periodic evaluations of the Federal Buy Ground Beef Program.^[10] The report establish that although the safety requirements could be strengthened using scientific concepts, the prevention of future outbreaks of foodborne diseases will depend on eliminating contamination during production and ensuring meat is properly cooked before it is served.^[10]

The 2013 horse meat scandal (Horsemeatgate) institute traces of horsemeat in many UK and European foods and ready meals which were labelled equally existence minced/ground beefiness products mostly.

Notes [edit]

^ These rules only apply to meat being sold beyond country lines. In the U.Due south., 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 accept different requirements.

References [edit]

^ Jaron (January 12, 2021). "Minced Meat Vs Footing Meat – What'southward The Difference?". Foods Guy . Retrieved July 16, 2021.
^ "Ground Beef and Food Condom". Fsis.usda.gov. Us Department of Agriculture. August 6, 2013. Retrieved November 11, 2015.
^ Prayson, Brigid; McMahon, James T.; Prayson, Richard A. (2008). "Fast food hamburgers: what are we really eating?" (PDF). Register of Diagnostic Pathology. Elsevier. 12 (vi): 406–409. doi:ten.1016/j.anndiagpath.2008.06.002. PMID 18995204. Archived from the original (PDF) on Dec 10, 2013. Retrieved April 8, 2014.
^ "Temperature Rules! - Cooking for Food Service" (PDF). Fsis.usda.gov. U.s.a. Section of Agriculture. October 12, 2011. Archived from the original on October 18, 2011. Retrieved April 25, 2016. {{cite web}}: CS1 maint: unfit URL (link)
^ ^a ^b ^c ^d ^e ^f ^g Moss, Michael (December 31, 2009). "Rubber of Beef Processing Method Is Questioned". The New York Times . Retrieved Nov 11, 2015.
^ "Ground Beef Category Breakdown". BeefRetail.org. National Cattlemen's Beefiness Association. July xviii, 2009. Archived from the original on July 18, 2009. Retrieved April 25, 2016. {{cite web}}: CS1 maint: unfit URL (link)
^ "Foods and Nutrition: Ground Beef" (PDF). Virginia Cooperative Extension Service.
^ DoD Joint Grade in Advice, Form 02-C, Team 1. "Case Study: Jack in the Box E. coli crisis". The University of Oklahoma. Retrieved April eight, 2014. {{cite web}}: CS1 maint: multiple names: authors list (link)
^ "FSIS Directive - Safe and Suitable Ingredients Used in the Production of Meat, Poulty, and Egg Products" (PDF). Fns.usda.gov. United States Department of Agriculture. March 9, 2010. Archived from the original on March ix, 2010. Retrieved April 25, 2016. {{cite spider web}}: CS1 maint: unfit URL (link)
^ ^a ^b "An Evaluation of the Nutrient Safe Requirements of the Federal Purchase Footing Beef Plan". Dels.nas.edu. National Academy of Sciences, Segmentation on Earth and Life Studies. 2010. Archived from the original on March 19, 2011. Retrieved November xi, 2015.