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.
Most ground beef is ground and packaged in local stores rather than in
food processing plants under USDA inspection. Even so, the Federal
labeling laws on fat content apply. Most states and cities set
standards for store-packaged ground beef which, by law, cannot be less
than Federal standards. If products in retail stores were found to
contain more than 30% fat by weight, they would be considered
"adulterated" under Federal law.
Is ground beef inspected and graded?
All meat transported and sold in interstate commerce must be federally
inspected. The larger cuts are usually shipped to local stores where
they are ground. The Food Safety and Inspection Service carries out
USDA's responsibilities under the Federal Meat Inspection Act. These
laws protect consumers by ensuring that meat products are wholesome,
unadulterated, and properly marked, labeled, and packaged.
For meat being transported and sold within a state, state inspection
would apply. State inspection programs must enforce requirements at
least equal to those of Federal inspection laws.
Grades are assigned as a standard of quality only. It is voluntary for
a company to hire a Federal inspector to certify the quality of its
product. Beef grades are USDA Prime, Choice, Select, Standard,
Commercial, Utility, Cutter, and Canner. They are set by the USDA
Agricultural Marketing Service. Most ground beef is not graded.
From what cuts of beef are ground
beef and hamburger made?
Generally, ground beef is made from the less tender and less popular
cuts of beef. Trimmings from more tender cuts may also be used.
Grinding tenderizes the meat and the fat reduces its dryness and
improves flavor.
What is the significance of the
"Sell-By" date on the package?
"Sell-By" dates are a guide for retailers. Although many products bear
"Sell-By" dates, product dating is not a Federal requirement. While
these dates are helpful to the retailer, they are reliable only if the
food has been kept at proper temperature during storage and handling.
USDA suggests that consumers cook or freeze ground beef within 2 days
after purchase for maximum quality.
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.
What kind of bacteria can be in
ground beef? Are they dangerous?
Bacteria are everywhere in our environment. Any food of animal origin
can harbor bacteria. Pathogenic bacteria, such as Salmonella,
Escherichia coli O157:H7, Campylobacter jejuni, Listeria monocytogenes,
and Staphylococcus aureus, cause illness. These harmful bacteria can
not be seen or smelled.
When meat is ground, more of the meat is exposed to the harmful
bacteria. Bacteria multiply rapidly in the "Danger Zone" —
temperatures between 40 and 140 °F. To keep bacterial levels
low, store ground beef at 40 °F or less and use within 2 days,
or freeze. To destroy harmful bacteria, cook ground beef to 160
°F.
Other bacteria cause spoilage. Spoilage bacteria are generally not
harmful, but they will cause food to deteriorate or lose quality by
developing a bad odor or feeling sticky on the outside.
Why is the E. coli O157:H7 bacterium
of special concern in ground beef?
E. coli O157:H7 can colonize in the intestines of animals, which could
contaminate muscle meat at slaughter.
O157:H7 is a strain of E. coli that produces large quantities of a
potent toxin that forms in the intestine and causes severe damage to
the lining of the intestine. The disease produced by the bacteria is
called Hemorrhagic Colitis.
E. coli O157:H7 survive refrigerator and freezer temperatures. Once
they get in food, they can multiply very slowly at temperatures as low
as 44 °F. The actual infectious dose is unknown, but most
scientists believe it takes only a small number of this strain of E.
coli to cause serious illness and even death, especially in children.
It is killed by thorough cooking.
Illnesses caused by E. coli O157:H7 have been linked with the
consumption of undercooked ground beef. Raw milk, apple cider, dry
cured sausage, and undercooked roast beef have also been implicated.
Can bacteria spread from one surface
to another?
Yes. It is called cross-contamination. Bacteria in raw meat juices can
contaminate foods that have been cooked safely or raw foods that won't
be cooked, such as salad ingredients. Bacteria can also be present on
equipment, hands, and even in the air.
To avoid cross-contamination, wash your hands with soap and hot water
before and after handling ground beef to make sure you don't spread
bacteria. Don't reuse any packaging materials. Use soap and hot water
to wash utensils and surfaces which have come into contact with the raw
meat. Don't put cooked hamburgers on the same platter that held the raw
patties.
What's the best way to handle raw
ground beef when I buy it?
At the store, choose a package that is not torn and feels cold. If
possible, enclose it in a plastic bag so leaking juices won't drip on
other foods. Make ground beef one of the last items to go into your
shopping cart. Separate raw meat from ready-cooked items in your cart.
Have the clerk bag raw meat, poultry, and fish separately from other
items.
Plan to drive directly home from the grocery store. You may want to
take a cooler with ice for perishables.
How should raw ground beef be stored at home?
Refrigerate or freeze ground beef as soon as possible after purchase.
This preserves freshness and slows growth of bacteria. It can be
refrigerated or frozen in its original packaging if the meat will be
used soon.
If refrigerated, keep at 40 °F or below and use within 1 or 2
days.
For longer freezer storage, wrap in heavy duty plastic wrap, aluminum
foil, freezer paper, or plastic bags made for freezing. Ground beef is
safe indefinitely if kept frozen, but will lose quality over time. It
is best if used within 4 months. Mark your packages with the date they
were placed in the freezer so you can keep track of storage times.
What is the best way to thaw ground
beef?
The best way to safely thaw ground beef is in the refrigerator. Keeping
meat cold while it is defrosting is essential to prevent growth of
bacteria. Cook or refreeze it within 1 or 2 days.
To defrost ground beef more rapidly, you can defrost in the microwave
oven or in cold water. If using the microwave, cook the ground beef
immediately because some areas may begin to cook during the defrosting.
To defrost in cold water, put the meat in a watertight plastic bag and
submerge. Change the water every 30 minutes. Cook immediately. Do not
refreeze ground meat thawed in cold water or in the microwave oven.
Never leave ground beef or any perishable food out at room temperature
for more than 2 hours.
Is it dangerous to eat raw or
undercooked ground beef?
Yes. Raw and undercooked meat may contain harmful bacteria. USDA
recommends not eating or tasting raw or undercooked ground beef. To be
sure all bacteria are destroyed, cook meat loaf, meatballs, casseroles,
and hamburgers to 160 °F. Use a food thermometer to check that
they have reached a safe internal temperature.
Are there people who are more at
risk from eating ground beef that is undercooked or mishandled?
The very young, the very old, and those with immune systems that have
been weakened by cancer, kidney disease, and other illnesses are most
at risk and vulnerable to illnesses associated with contaminated food.
The symptoms of foodborne illness — such as diarrhea or
vomiting, which can cause dehydration — can be very serious.
Safe food handling practices at home or anywhere food is served is
especially important for those in the "at-risk" group.
Are microwaved hamburgers safe?
Yes, if cooked properly to destroy harmful bacteria. Since microwaves
may not cook food as evenly as conventional methods, covering
hamburgers while cooking will help them heat more evenly. Turn each
pattie over and rotate midway through cooking. Allow patties to stand 1
or 2 minutes to complete cooking. Then use a food thermometer to check
that the internal temperature is 160 °F.
Is it safe to partially cook ground
beef to use later?
No. Partial cooking of food ahead of time allows harmful bacteria to
survive and multiply to the point that subsequent cooking cannot
destroy them.
Can I refrigerate or freeze leftover
cooked hamburgers? How should they be reheated?
If ground beef is refrigerated promptly after cooking (within 2 hours;
1 hour if the temperature is above 90 °F), it can be safely
refrigerated for about 3 or 4 days. If frozen, it should keep its
quality for about 4 months.
When reheating fully cooked patties or casseroles containing ground
beef, be sure the internal temperature reaches 165 °F or it is
hot and steaming.
Why is pre-packaged ground beef red
on the outside and sometimes dull, grayish-brown inside?
Oxygen from the air reacts with meat pigments to form a bright red
color which is usually seen on the surface of meat purchased in the
supermarket. The pigment responsible for the red color in meat is
oxymyoglobin, a substance found in all warm-blooded animals. Fresh cut
meat is purplish in color. The interior of the meat may be grayish
brown due to lack of oxygen; however, if all the meat in the package
has turned gray or brown, it may be beginning to spoil.
Why does ground beef release a lot
of "juice" while cooking?
In making ground beef, some retail stores grind the meat while it is
still frozen. Ice crystals in the frozen meat break down the cell
walls, permitting the release of meat juices during cooking. The same
thing happens after ground meat is frozen at home.
What causes ground beef patties to
shrink while cooking?
All meat will shrink in size and weight during cooking. The amount of
shrinkage will depend on its fat and moisture content, the temperature
at which the meat is cooked, and how long it is cooked. Basically, the
higher the cooking temperature, the greater the shrinkage. Cooking
ground beef at moderate temperatures will reduce shrinkage and help
retain juices and flavor. Overcooking draws out more fat and juices
from ground beef, resulting in a dry, less tasty product.
BEEF GRADING
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