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The composition of what goes into the grinder to make ground beef is a function of what meat cuts are available as well as how much product is needed at any point in time. Some food-eaters may be concerned that their ground beef comes from more than one animal.


This is what goes into ground beef. The grinding process blends lean muscle from cows, steers and bulls with fat trimmed from finished carcasses, and as a result raises the value of both. That helps me as a beef producer all the way up the value chain to the buyer.


Ground beef in the United States may contain a meat-based product used as a food additive produced using technology known as advanced meat recovery systems. Meat processing methods used by companies such as Beef Products, Inc. (BPI) and Cargill Meat Solutions produce lean, finely textured beef product, otherwise known as "pink slime", from fatty beef trimmings.


Tip: If your ground beef is red on the outside and grayish brown on the inside, don’t panic — it’s all about air. The pigment in meat changes colors when exposed to oxygen. If anything, the non-red color on the unexposed part of your ground beef is indication that this mixture does not contain nitrogen.


A bit of good info on Wikipedia: Ground beef. And Matt is on track. The real answer is that you can grind any part of a beef animal you want; it depends on your goals. Do you want the best quality ground, or do you want to use the grinder to 'f...


A meatloaf mixture of ground beef, cheese, and quick-cooking oats is formed into individually sized loaves. They are glazed with a sauce of ketchup, brown sugar, and mustard. By Tonya Swope


Ground chuck can also be labeled as lean ground beef. Ground round: This ground beef has about 12% fat and is ground from the lower end of the cow near the tail area. If you’re planning to cook the ground beef into sauce or with vegetables and are being mindful of fat content, ground round is a good choice because it has less fat.


Ground beef is one of our favorite cuts of meat in the US, but I’ll bet that you have lots of questions about it. The USDA dictates what can and cannot be labeled as ground beef and that information is published in the Code of Federal Regulations.They call those rules ‘standards of identity’ and they apply to labels of ‘chopped beef’ and ‘hamburger’ as well as ground beef.


Ground meats should be cooked to a minimum internal temperature of 165 F. Ground chicken or turkey should be cooked to 165 F no matter what. The nice thing about using a primal cut like beef chuck is that its fat content will keep the burgers nice and moist, even if you do choose to cook them to 165 F.


But if you usually just make your burger patties out of ground beef and maybe some seasoning, you’re missing out on a lot of fun. The beauty of working with ground meat is that you can add lots of good stuff directly into the patty, making those flavors even more integral to the burger. These mix-in ingredients can really make hamburger ...