Ground Chuck, Ground Round. Ground Sirloin Sometimes, in North America, ground beef will be labelled to indicate that it has been made purely from one specific part of the animal. Here is the fat content on those varieties: Ground Chuck: 15 – 20% fat ...
On each package of ground beef, you will see the "lean point," which is the ratio of lean meat to the fat meat of that particular type of ground beef. The range begins at 73/27 (the fattiest) and goes to 96/4 (the leanest). This lean point is calculated by dividing the grams ...
Ground beef and ground chuck purchased from five supermarkets were analyzed for fat, moisture, and protein content. Cooking losses, cost per pound, and cost per pound of protein were determined. Though significantly different in only two stores when cooked and three stores when raw, overall means...
If you use regular ground beef or ground chuck, you may need to wipe the excess fat from the pan after browning the beef and before adding in the mushrooms. Use your best judgement! Mushrooms: The recipe calls for finely chopped mushrooms, and I highly recommend using white button or ...
If you're a nacho fan, you'll love this recipe that marries nachos and a casserole for one fabulous dish. Whenshopping for ground beeffor this dish, look for a mixture that is 85 percent lean meat and 15 percent fat—a great ratio for juicy, tender beef. The drippings simmer with bla...
Ground beef made from the round or ground beef made from the chuck must be listed on the package label to denote the cut or part used for making that specific product. From: The Science of Animal Growth and Meat Technology (Second Edition), 2019 ...
Grocery stores carry a variety of ground beef options (sometimes also labeled "hamburger beef"). Most stores label ground beef either with the percentage of fat it contains, the percentage of lean meat it has, or the lean/fat ratio. For example, beef that contains 20% fat would be listed...
Thedifferencebetweenhamburgerandgroundbeefisthathamburgermayhavebeeffataddedtoitwhilenofatmaybeaddedtogroundbeeftocreateadifferentfattoleanratio.Inotherwords,ifanyfatisassociatedwithacertaincutorpieceoftrim,itcanbegroundandcalled“groundbeef.”Ifhowever,justapieceoffatisaddedtotheblendthatyouaregrinding,thenthat...
consumersensoryevaluation,andcook/freezerlossdidnotdiffer(PN0.05)amongcarcassfatlocations.Percentagestearicacidwaslower(P=0.044)inthegroundbeefusingbrisketfatthanusingthechuckandflankfat.Pattiesmadewithbrisketfatwerehigherincis-vaccenicacid(P=0.016)andthesaturatedtomonounsaturatedfattyacidratio(P=0.018)thanall...
Red meat is stigmatized as an unhealthy protein choice; however, its impacts on vascular function have not been evaluated. We aimed to measure the vascular impact of adding either low-fat (~5% fat) ground beef (LFB) or high-fat (~25% fat) ground beef (HFB) to a habitual diet in free...