??? Ground chuck : 80 to 85 percent lean / 15 to 20 percent fat
??? Ground round : 85 to 90 percent lean / 10 to 15 percent fat
??? Ground sirloin : 90 to 92 percent lean / 8 to 10 percent fat
Lean ground beef: Must meet the requirements of ground beef but may not contain more than 22 percent fat.
Extra-lean ground beef: Must meet the requirements of ground beef but may not contain more than 15 percent fat.
Bulk ground beef is often sold in round chub rolls, vacuum-packed in a wrapper you cannot see through.
Clear-wrap packages give you more of a visual choice. The meat should be red, with the fat marbling uniformly mixed. Fresh ground beef can be stored in the coldest part of your refrigerator and should be used or frozen within two days.
For most applications, ground chuck is the best choice. Chuck comes from an area of the cow that is more exercised, giving it more robust flavor. It has enough fat to make it juicy, but not so much that it shrinks down to nothing when cooked. Keep in mind that the flavor compounds in fat also stimulate saliva flow, hence succulence and a pleasurable dining experience.
Ground sirloin and ground round make adequate burgers, but only if cooked to less than medium doneness. Longer cooking renders the meat dry and flavorless.
When cooking ground beef:
you'll have less shrinkage with leaner blends than with regular ground beef. The fat renders down reducing the volume of the meat. Leaner blends have less fat, thus less shrinkage.
Generally, the higher the cooking temperature, the greater the shrinkage, so cook ground beef at a moderate temperature rather than high heat. Overcooking will result in a dry, tasteless result as the juices evaporate.
Burger tips:
To avoid ground beef sticking to your hands, dip your hands in cold water before handling the meat. Don't overhandle the meat when making patties. Keep a light touch and do not over-compact. Form patties to desired thickness and then make a deep depression in the center with your thumb. As the meat cooks and expands, the depression will disappear, keeping your burger from turning into a flying saucer shape. Never use the spatula to press down on the burger patty as it is cooking. You'll squeeze out all the juice and flavor to go up in smoke. Poking holes in the burger with a fork also causes loss of moisture and flavor. Use a spatula or tongs to turn them. Be sure the pan or grill fire is hot before you add the meat. This helps sear the surface and seal in the juice. Most burgers will not require a greased pan, however extra-lean burgers may stick without added lubrication. Some chefs suggest a sprinkling of salt on the pan to prevent lean meat from sticking.
??? Ground round : 85 to 90 percent lean / 10 to 15 percent fat
??? Ground sirloin : 90 to 92 percent lean / 8 to 10 percent fat
Lean ground beef: Must meet the requirements of ground beef but may not contain more than 22 percent fat.
Extra-lean ground beef: Must meet the requirements of ground beef but may not contain more than 15 percent fat.
Bulk ground beef is often sold in round chub rolls, vacuum-packed in a wrapper you cannot see through.
Clear-wrap packages give you more of a visual choice. The meat should be red, with the fat marbling uniformly mixed. Fresh ground beef can be stored in the coldest part of your refrigerator and should be used or frozen within two days.
For most applications, ground chuck is the best choice. Chuck comes from an area of the cow that is more exercised, giving it more robust flavor. It has enough fat to make it juicy, but not so much that it shrinks down to nothing when cooked. Keep in mind that the flavor compounds in fat also stimulate saliva flow, hence succulence and a pleasurable dining experience.
Ground sirloin and ground round make adequate burgers, but only if cooked to less than medium doneness. Longer cooking renders the meat dry and flavorless.
When cooking ground beef:
you'll have less shrinkage with leaner blends than with regular ground beef. The fat renders down reducing the volume of the meat. Leaner blends have less fat, thus less shrinkage.
Generally, the higher the cooking temperature, the greater the shrinkage, so cook ground beef at a moderate temperature rather than high heat. Overcooking will result in a dry, tasteless result as the juices evaporate.
Burger tips:
To avoid ground beef sticking to your hands, dip your hands in cold water before handling the meat. Don't overhandle the meat when making patties. Keep a light touch and do not over-compact. Form patties to desired thickness and then make a deep depression in the center with your thumb. As the meat cooks and expands, the depression will disappear, keeping your burger from turning into a flying saucer shape. Never use the spatula to press down on the burger patty as it is cooking. You'll squeeze out all the juice and flavor to go up in smoke. Poking holes in the burger with a fork also causes loss of moisture and flavor. Use a spatula or tongs to turn them. Be sure the pan or grill fire is hot before you add the meat. This helps sear the surface and seal in the juice. Most burgers will not require a greased pan, however extra-lean burgers may stick without added lubrication. Some chefs suggest a sprinkling of salt on the pan to prevent lean meat from sticking.
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