Ground
Beef and Hamburger Q and
A’s
Questions about
"ground meat"
or "hamburger"
have always been in the
top five food topics of
calls to the USDA. Here
are the most frequently
asked questions and some
interesting facts and Did
You Know’s.
What's the difference
between "hamburger"
and "ground beef"?
Beef fat may be added to
"hamburger," but
not "ground beef,"
if the meat is ground and
packaged at a USDA-inspected
plant. A maximum of 30%
fat by weight is allowed
in either hamburger or ground
beef. Both hamburger and
ground beef can have seasonings,
but no water, phosphates,
extenders, or binders added.
They must be labeled in
accordance with Federal
Standards and Labeling Policy
and marked with a USDA-inspected
label.
The term 'ground beef'
refers to meat that can
contain up to 30% fat. Ground
Chuck is from the shoulder
of the carcass and ranges
from 15% to 27% fat. It
makes the best hamburgers,
with enough fat to give
both excellent flavor and
texture. Ground Round and
Ground Sirloin may be low
in fat, but they make for
dry hamburgers unless cooked
no more than medium rare.
What is the safe
food handling label now
on meat and poultry packages?
A safe food handling label
should be on all raw or
partially precooked (not
ready-to-eat) meat and poultry
packages. The label tells
the consumer how to safely
store, prepare, and handle
raw meat and poultry products
in the home.
Why is vacuum-packed
ground beef sometimes grayish
in color in its package?
The packaging removes air
from meat to preserve it
and maintain its shelf life,
and without air, the meat
darkens. When the package
is opened, the meat will
oxidize and "bloom,"
returning to its natural,
rosy color.
What Does "Natural"
Mean?
All fresh meat qualifies
as "natural."
Products labeled "natural"
cannot contain any artificial
flavor or flavoring, coloring
ingredient, chemical preservative,
or any other artificial
or synthetic ingredient;
and the product and its
ingredients are not more
than minimally processed
(ground, for example). All
products claiming to be
natural should be accompanied
by a brief statement which
explains what is meant by
the term "natural."
Some companies promote
their beef as "natural"
because they claim their
cattle weren't exposed to
antibiotics or hormones
and were totally raised
on a range instead of being
"finished" in
a feedlot. |
