GROUND BEEF -
an excellent source of proteines, safety tips and more:
Be careful in storing and handling any ground meat as it is easy for bacteria to grow.
Raw ground meat and any leftover meat should be refrigerated at a temperature below
36°F [4°C], no more than a day or 2 or frozen below 18°F [-8°C], no more than 2 to 3
months - cooked ground meat should be kept at a temperature exceeding 180°F [60°C],
unless eaten right away.
Between 36°F [4°C] and 180°F [60°C], bacterias can grow fast and even cause food
Freeze ground meat in a humidity-free wrapping like airtight containers which prevent
meat from drying and ice from forming; always write the freezing date on each
container to be able to cook the older ones first.
Time-saver: shape ground meat into burgers before freezing; freeze with a piece of wax
paper between each.
Ground meat must be freshly grounded, freshly thawed and refrigerated as soon as
possible; it should be cooked on the same day or the day after at the latest.
Do not leave at room temperature for more than 5 minutes - it should go right from the
refrigerator to the barbecue or the frypan.
The inside of ground beef is darker than the outside: it is normal [lack of oxygen], the
inside will become red again when exposed to air.
Refrigerate ground meat at all times, even between handlings.
Be aware of contamination: make sure that raw meat is not in contact with already
Wash your hands with hot soapy water before and after handling raw meat.
Also wash with hot soapy water all soiled utensils, bowls, kitchen counter and cutting
Always wash any cloth or sponge that has been in contact with raw meat before using it
again; often replace sponges.
Well done beef burgers: bake in a preheated 325°F [160°C] oven until well done [no
longer pink inside and juices are clear]; in a microwave, cook burgers, turning
occasionaly - leave to rest for a few minutes before serving.
Nutritional Values: Raw, per 3 1/2 ounces / 100 g
Grilled, well-done - raw, per 3 1/2 ounces / 100 g
Extra lean ground beef: 100% fresh meat - ideal for recipes where ingredients are mixed before cooking or for recipes when it is not asked to remove fat after browning.
Ex: cabbage rolls, stuffed peppers, meat loaves...
Lean ground beef: 100% fresh or cold thawed meat - as extra lean meat.
Medium ground beef: fresh or thawed meat - for recipes where excess fat is removed before adding other ingredients.
Ex: taco shell mixture, pizza garnishing, spaghetti sauce, hamburgers patties...
Regular ground beef: fresh or thawed meat - for economical recipes where meat has to be 'sticky' and excess fat drained.
Ex: meatballs, pates...
Medium or regular ground beef should either be grilled or browned in a frypan and
drained before adding other ingredients.
Extra lean or lean ground beef can be used in all other preparations.