ground beef
Ground beef, also known as minced beef, is a versatile cooking ingredient made from finely chopped or ground beef. The fat content significantly impacts the flavor, texture, and cooking properties. Leaner ground beef is healthier but can be drier. Common cuts include chuck, round, and sirloin, with varying fat percentages. Ground beef is used globally in a wide variety of cuisines.
History
Ground beef's origins stem from the need to utilize less-tender cuts and tenderize meat. It gained popularity in the late 19th and early 20th centuries with the advent of meat grinders and industrial food production, becoming a staple due to its affordability, versatility, and ease of preparation. It is central to many cultural cuisines like American, Mexican, and Italian.
Common Uses
- Burgers: Seasoned and grilled, pan-fried, or baked patties served on buns with various toppings.
- Meatballs: Combined with breadcrumbs, eggs, and seasonings, then baked, fried, or simmered in sauce (e.g., Italian marinara).
- Chili: Simmered with beans, tomatoes, spices, and vegetables for a hearty stew.
- Tacos/Burritos: Seasoned and cooked, then served in tortillas with toppings and sauces.
- Shepherd's Pie/Cottage Pie: Used as the base of a savory mince topped with mashed potatoes, baked until golden brown.
- Meatloaf: Mixed with breadcrumbs, eggs, onions, and seasonings, formed into a loaf, and baked.
- Bolognese Sauce: A slow-cooked meat-based sauce for pasta, incorporating tomatoes, vegetables, and herbs.
Storage Tips
Store ground beef in its original packaging in the coldest part of the refrigerator (below 40°F or 4°C). Use within 1-2 days of purchase, or freeze for longer storage. For freezing, wrap tightly in freezer-safe packaging, pressing out as much air as possible. Ground beef can be safely stored in the freezer for 3-4 months. Thaw in the refrigerator overnight or under cold running water for quick thawing; use immediately after thawing.
Nutrition Facts (per 100g)
Common Substitutes
- Ground turkey: A leaner alternative, often seasoned similarly to beef and can be used in most recipes.
- Ground chicken: Similar to turkey in leanness and uses, often seasoned similarly to beef, though the flavor is milder.
- Ground pork: Provides a richer flavor profile, often used in sausages and meatloaf. Can also be used in tacos and chili.
- Ground lamb: Offers a distinct, gamey flavor; best used in dishes where the flavor complements, such as Greek dishes.
- Plant-based ground (e.g., soy, pea protein): A vegetarian/vegan alternative, simulating the texture and appearance; cooking techniques may need adjustment.