Cuts of Beef
Beef is cut into eight large sections, called cardinal cuts, which come from particular portions of the animal. Beginning at the shoulder and moving across the top half of the animal, the cardinal cuts are chow, rib, loin and round. Starting from the top part of the front stage and moving along the penetrate one-half toward the back leg, the cardinal cuts are the cannon, brisket, short plate and flank. Each aboriginal cut has a characteristic sum of muscle and fat, which determines the meat ‘s season and whether it ‘s hard or tender.
Hamburger, aka Ground Beef
Hamburger kernel is basically the like as ground beef, which can contain kernel and trimmings from any of the cardinal cuts. But there ‘s a dispute between the two. ground gripe ca n’t have supernumerary gripe fat added to the mix, while ground beef can, a long as it does n’t contain more than 30 percentage total fat. Less expensive cuts of gripe, such as the cannon, are often interracial with fatty to create flavorful however budget-friendly reason kernel.
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Ground Round and Chuck
If your kernel is ground round or grind chuck, then all of it must come from the specific aboriginal cut. Chuck is cut from the shoulder, which contains adequate fat to add relish and succulence and is a good option for hamburgers. Round cuts of beef come from the hind leg. This geld of meat may become dry when cooked beyond medium-rare. A hamburger cooked to medium-rare will not reach the temperature required to kill bacteria.
Differences in Fat
Out of the three different types of prime beef, the leanest choices are ground round and extra-lean ground beef, which is at least 90 percentage lean. The amount of fat in 80 percentage lean land gripe is excessively high to qualify as lean kernel, according to U.S. Department of Agriculture standards. These differences in fat besides impact calories. A 3-ounce serve of 90 percentage lean ground beef has 149 calories and about 9 grams of sum fat, while 80 percentage ground beef contains 215 calories and 17 grams of fat.
When kernel is ground, bacteria on the surface become mix throughout the ground beef. To prevent bacterial growth, store crunch gripe in the refrigerator at 40 degrees Fahrenheit or lower and use it within two days. If you don ’ deoxythymidine monophosphate design to use the kernel within that time, put it in the deep-freeze for safe storage. Cook any type of land beef to an home temperature of 160 degrees Fahrenheit to kill any harmful bacteria.