Ground Beef is attained by churning a mix of different Beef cuts in the meat grinder. It is usually made from the leftover, lean, less tender and unwanted portions of Beef, which are the by-products remaining after meat is divided into different types of cuts.
Ground Beef is used in a variety of dishes and in a number of ways. When cooked as it is, this form of Beef is not only more economical but also consumes less time in cooking. When used in the form of patties or meatballs, it has to be cooked for relatively longer so that the meat is cooked right through. To make sure that Ground Beef is completely cooked and safe for consumption, it should be cooked up to a temperature of 160°F (70°C)
Minced meat can come from a variety of sections of the animal, but is largely made up of less tender and cheaper cuts in the Plate, Chuck and Round primals. Ground Beef is graded and priced in terms of its fat content.
Minced Beef has been used for cooking since time immemorial. For instance, the history of the French dish Beef Tartare goes back to the Russian Medieval era, while Mincemeat, a popular dish from the 15th, 16th and 17 centuries, was traditionally made from Ground Beef as well.
Towards the end of 1800s, Dr. James Henry Salisbury suggested the use of Ground Beef patties as a remedy for Civil War soldiers diagnosed with a disease called camp diarrhea.
Popular Dishes: Cottage Pie, Hamburgers, Sausages, Meatballs, Steak Tartare, Meat Loaf, Mincemeat Pie
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