From pasta Bolognese to meatloaf and shepherd's pie, ground beef remains one of the most used ingredients across the world. Here are 12 interesting facts you may not know about this delicious food.
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! This means that this type of food contains only two macronutrients: fats and proteins.
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.
The USA has a few records
According to the USDA, the USA is the largest producer of ground beef in the world. But this is not all, they are also the second main importers.
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 grinds, such as regular and medium.
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This article was first published at Spatula Desserts.
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