The same skilled meat cutters who turn beef into steaks and roasts also make responsible use of beef trimmings. Ground round is made of only round cuts of meat, including, bottom round, eye of round, heel of round, knuckle and round tip. Making the process of both ground beef and minced beef. A maximum of 30% fat is allowed in either hamburger or ground beef. The labeling of meat food products must comply with the Federal Meat Inspection Act (FMIA) and the meat inspection regulations and labeling policies. No water, phosphates, binders, or other meat sources may be added and still be labeled as ground beef. Both hamburger and ground beef can have seasonings, but no water, phosphates, extenders, or binders added. 1. Provide a short description of the article. Ground beef is often marketed in a range of different fat contents to match the preferences of customers. 2. These trimmings are used in producing Cargill ground beef, and we use technology to capture lean beef that would otherwise be wasted to create Finely Textured Beef, or FTB. On the other hand, ground beef is processed in a food processor in which it is squeezed through small holes. It must be skeletal muscle. Ground beef is generally made from the less tender and less popular cuts of beef. Any other animal would be considered misbranded and would be illegal. Generally, ground beef is made from the less tender and less popular cuts of beef. (As of 2017, heart is allowed in ground beef… Uses. Although there are other percents that ground beef can be mixed to make a leaner ground beef. Ground Flank. Trimmings from more tender cuts may also be used. Ground beef that is not defined as extra lean will lose more weight in cooking than ground round because the fat cooks off. The maximum fat content in any ground beef is 30% (70% lean) by law. An entire beef carcass will yield about 15-20% of its weight in trimmings. Flank cuts are located on the underbelly of the cow below the loin. Ground beef is made from only muscle. Ground beef is a staple in countless kitchens, but just because we use something all the time, that doesn't mean we're not making any mistakes with it. Ground beef can be packaged in traditional packaging, modified- atmosphere packaging, vacuum sealed packaging, or chub packaging. No eyes, skin, guts or anything but muscle. It gives it a rod-like structure and makes it very soft and fluffy because of the pressure applied. Grinding tenderizes the meat and the fat reduces its dryness and improves flavor. Ground beef generally consists of the leftover trimmings from steaks, roasts and other beef cuts. Scraps from flank cuts are often used to make ground beef. Processed meat is a meat that has been treated in some way to preserve or flavor it through salting, curing, fermenting, and smoking, says Doyle. Trimmings may include whole muscle meat, which are boneless without cartilage or heavy connective tissue. Trimmings from tender cuts may also be used. The minced beef is finely chopped with the help of a knife. Ground beef from the plate cut is usually tough and fatty. Let's talk about common mistakes we make with ground beef, and how to fix them so that we get tastier burgers, meatloaf, and meatballs. Flank cuts can also be labeled bavette, beef steak, London broil, jiffy steak or flank steak filet. Ground beef must be from cattle. Ground beef is made from the scraps of this cut. Ground beef is made out of “trimmings,” which are pieces of beef that are trimmed off a primal cut to make the slice of beef look more desirable in the meat counter. The first type of packaging is traditional packing where the beef is placed on a foam tray and covered with a sort of cling wrap. The Basics. Think: … At the store, labels will further specify what you're getting. 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