Is Ground Beef Made From Many Different Animals

Beef that has been finely chopped

Basis beef, minced beef or beefiness mince is beef that has been finely chopped with a knife or a meat grinder (American English) or mincing motorcar (British English language). 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 (only nowadays rare) minced/basis meat.^[1]

Contents [edit]

In many countries, nutrient laws define specific categories of ground beef and what they tin can contain. For example, in the Usa, beef fat may be added to hamburger but non to ground beefiness if the meat is footing and packaged at a USDA-inspected found.^{[notation i]} In the U.S., a maximum of 30% fat by weight is allowed in either hamburger or ground beefiness. The allowable amount in France is 5 to 20% (15% beingness used by most nutrient bondage). In Germany, regular ground beef may contain upwardly to 15% fatty while the special "Tatar" for steak tartare may contain less than 5% fat. Both hamburger and ground beefiness can have added seasoning, phosphate, extenders, or binders added, but no additional water is permitted. Ground beef is ofttimes marketed in a range of different fatty contents to 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 likewise be used.^[2]

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

• H2o: 37.seven% to 62.4% (hateful, 49%)
• Muscle: 2.1% to 14.viii% (median, 12.1%)
• Skeletal tissue: "Bone and cartilage, observed in some brands, were non expected; their presence may exist related to the utilise of mechanical separation in the processing of the meat from the animate being. Pocket-size amounts of bone and cartilage may have been detached during the separation process."
• Connective tissue
• Blood vessels
• Peripheral nervus 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-cerise-O staining was graded equally i+ (moderate) in half-dozen burgers and ii+ (marked) in ii burgers."
• Establish textile: "was likely added as a filler to give majority to the burger"

"Pink slime" [edit]

Footing beef in the United States may contain a meat-based product used as a food additive produced using technology known every bit advanced meat recovery systems or alternatively by using the slime arrangement. Meat processing methods used by companies such as Beef Products, Inc. (BPI) and Cargill Meat Solutions produce lean, finely textured beef production, otherwise known every bit "pink slime," from fatty beef trimmings. This meat-based production is then treated with antimicrobial agents to remove salmonella and other pathogens, and is included in a variety of ground beef products in the U.S.^[iv] From 2001, the United States Department of Agronomics (USDA) has approved the product for limited human consumption. In a 2009 article by The New York Times, the condom of the beef processing method used by BPI was questioned.^[5] After the USDA'due south approval, this product became a component in ground beefiness used by McDonald's, Burger King and many other fast-food bondage as well every bit grocery chains in the U.S.^[5]

In government and industry records in testing for the school luncheon programme, pathogens such as Due east. coli and salmonella were found dozens of times in meat from BPI, which raises questions about prophylactic of the meat production and the effectiveness of the antimicrobial method used in meat recovery system of the company. Between 2005 and 2009, E. coli was institute three times and salmonella 48 times.^[5] BPI had a charge per unit of 36 positives for salmonella per i,000 tests, compared to a charge per unit of nine positives per 1,000 tests for other suppliers for the program.^[v] However, the programme continued to source from BPI because its price was substantially lower than ordinary meat trimmings, saving about $1m a year for the plan.^[v] Cargill, among the largest hamburger makers in the U.Due south., 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 owned by BPI for several months in 2006 after excessive levels of salmonella were found.^[5]

Cuts of beef [edit]

Although whatsoever cut of beefiness can be used to produce ground beef, chuck steak is a popular choice considering of its rich flavor and balance of meat-to-fatty ratio. Round 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 apply [edit]

Ground beef is popular as a relatively cheap and quick-cooking grade of beef. Some of its best-known uses are in hamburgers, sausages and cottage pies. It is an important ingredient in meatloaf, sloppy joes, porcupine meatballs, tacos, and Midwestern cuisine.^[vii] It can be used to make meat sauces, for example, lasagna and spaghetti bolognese in Italian cuisine. In the Centre 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 common filling for rag pudding. The Dutch slavink consists of ground meat (half beefiness, one-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 every bit a main grade and as a dressing in Belgium, where it is known every bit filet américain ("American fillet").

Nutrient safety [edit]

Food safe of ground meat is problematic; bacterial contamination 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 ill.^[eight] Ground beef must be cooked to 72 °C (160 °F) to ensure all bacterial contamination—whether it exist endogenous to the product or contaminated later on purchasing by the consumer—is killed. The color of cooked meat does not always indicate the beef has reached the required temperature; beef can brown before reaching 68 °C (155 °F).^[9]

To ensure the safety of food distributed through the National School Lunch Plan, food banks, and other federal food and diet programs, the U.s. Department of Agriculture has established food safe and quality requirements for the ground beefiness it purchases. A 2010 National Research Council report reviewed the scientific basis of the Department's ground beef rubber standards, compared the standards to those used by large retail and commercial food service purchasers of ground beef, and examined means to found periodic evaluations of the Federal Buy Ground Beefiness Programme.^[10] The study plant that although the rubber requirements could exist 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 information technology is served.^[x]

The 2013 equus caballus meat scandal (Horsemeatgate) found traces of horsemeat in many UK and European foods and fix meals which were labelled every bit beingness minced/ground beef products mostly.

Come across as well [edit]

• Ground meat
• Patty
• List of hamburgers
• Meatball

Notes [edit]

1. ^ These rules merely 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 state lines. In these cases, the laws of the local land employ; state laws may accept unlike requirements.

References [edit]

1. ^ Jaron (Jan 12, 2021). "Minced Meat Vs Basis Meat – What'southward The Divergence?". Foods Guy . Retrieved July 16, 2021.
2. ^ "Ground Beef and Nutrient Safe". Fsis.usda.gov. United States Department of Agriculture. August 6, 2013. Retrieved November 11, 2015.
3. ^ Prayson, Brigid; McMahon, James T.; Prayson, Richard A. (2008). "Fast food 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 x, 2013. Retrieved April eight, 2014.
4. ^ "Temperature Rules! - Cooking for Food Service" (PDF). Fsis.usda.gov. United states of america Department of Agronomics. October 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 g} Moss, Michael (December 31, 2009). "Safety of Beef Processing Method Is Questioned". The New York Times . Retrieved November 11, 2015.
6. ^ "Footing Beef Category Breakdown". BeefRetail.org. National Cattlemen'south Beef Association. July 18, 2009. Archived from the original on July 18, 2009. Retrieved Apr 25, 2016. {{cite web}}: CS1 maint: unfit URL (link)
7. ^ "Foods and Nutrition: Ground Beef" (PDF). Virginia Cooperative Extension Service.
8. ^ DoD Joint Class in Communication, Class 02-C, Team one. "Case Report: Jack in the Box E. coli crunch". The University of Oklahoma. Retrieved April 8, 2014. {{cite web}}: CS1 maint: multiple names: authors listing (link)
9. ^ "FSIS Directive - Safe and Suitable Ingredients Used in the Product of Meat, Poulty, and Egg Products" (PDF). Fns.usda.gov. Usa Department of Agronomics. March 9, 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 Safe Requirements of the Federal Purchase Ground Beefiness Program". Dels.nas.edu. National University of Sciences, Division on Earth and Life Studies. 2010. Archived from the original on March 19, 2011. Retrieved November eleven, 2015.

External links [edit]

Look upwards footing beef in Wiktionary, the free dictionary.

• Ground Beef Safety

wrightfroople.blogspot.com

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

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