Ground beef is a dinner staple in countless American households, from burgers to spaghetti night. But behind its everyday appearance lies a whole world of surprising facts that most people have never heard. From how it’s processed to what’s actually in it, ground beef has more secrets than you'd expect. These 12 facts might just change how you shop, cook, and eat it.
Note: The content of this article is for informational purposes only and is not a substitute for professional advice. Always consult with a qualified professional for advice tailored to your individual circumstances.
Ground beef is a great source of iron
Ground beef is among the foods with the highest percentage of iron in the world. One serving of ground beef provides us with 15% of the iron's recommended daily value.
Ground beef is composed of at least 70% muscle
When reading the labels of meat packages and finding percentages such as 90/10 and 80/20, you can rest assured that the first refers to the amount of protein. The latter, on the other hand, refers to fats.
Don’t eat it raw
The USDA states that eating raw meat should always be avoided. This is because it may contain bacteria harmful to the human body.
Ground beef is used all over the world
Ground beef is used by plenty of cuisines all over the world. For instance, Italians use it for their Bolognese pasta, while Mexicans often use it for their tacos.
Ground beef should always be cooked to 160°F.
According to the Center of Disease of Control Prevention (CDC), ground beef should be cooked at a temperature ranging from 155°F to 160°F. The former temperature is recommended by the FDA Food Code, while the latter is advised by the CDC and the U.S. Department of Agriculture USDA.
It can be frozen safely
According to the U.S. Department of Agriculture (USDA), ground beef can be frozen safely, provided you follow certain rules. Make sure to put your beef in the freezer as soon as you arrive home, keep the temperature at 40 °F or below, and use it within one or two days. For longer storage, wrap in heavy-duty plastic wrap, aluminum foil, freezer paper, or plastic bags. It is best if used within four months.
No carbs
Ground beef has zero carbs, which makes it a popular choice for low-carb and keto diets. That means you're only getting two macronutrients: fats and proteins. Depending on the cut, the fat content can vary, giving you options for leaner or richer choices. It's a simple yet versatile ingredient that can easily fit into a variety of meal plans.
You shouldn't stir too often
When browning ground beef, we are tempted to stir continuously to prevent our meat from burning. However, this may prevent our beef from browning properly, so avoid overdoing it.
Overcrowding the pan leads to steaming meat
Most recipes call for browning ground meat by heating it in a pan. When doing this step, avoid crowding the meat in the pan, as this may cause it to steam rather than brown properly.
You can ground your meat at home
Why buy ground meat when you can easily ground it at home? This process is not too complicated. You will simply need a very sharp knife and a bit of practice.
You don’t need oil
Even though this ingredient will surely add taste to your meal, you can easily cook ground meat without oil. This is especially true for fattier packs of ground beef.
Beef-Loving Countries
Argentinians eat the most beef per year, more than any other country in the world. The average person living in Argentina will eat around 140 pounds of beef in a year. They sure are a beef-loving country!
This article was first published at Spatula Desserts.
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