Ground Beef - Beef Retail

Ground Beef
Ground Beef
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Raw fresh beef that undergoes grinding to produce
“coarse ground” product
Must be 100% beef and cannot contain more than 30%
fat
 Lean to fat ratio is indicated on the label as follows:
80% lean/20% fat
Can come from any beef primal – Chuck, Round and
Sirloin are most common
Most Ground Beef is not graded; though operators can
make quality claim if raw materials meet quality standards
Ground Beef Popularity
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Ground Beef is the number one selling beef item in
foodservice and retail, totaling over 7.5 billion tons sold in
2012
Its versatility and value makes it a popular choice
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Performs well using many different
cooking methods
Suits a variety of recipes across day
parts and cuisine types
Available for sale in a variety of
pack sizes and price points
Easy to prepare at home; less
intimidating to retail shoppers
Ground Beef in Foodservice
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In foodservice, Ground Beef
comprises 64% of total volume
sales*
75% of beef dishes at
foodservice are Ground Beef
entrees and hamburgers
Increase in Ground Beef volume
due largely to recent “Better
Burger” boom and continued
growth of quick-service and fast
casual operations
Source: Technomic MenuMonitor, 2012
Selecting Ground Beef
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70% Lean
 73/27 or 75/25 lean-to-fat ratio
 Great for burgers
 Used for recipes calling for browning (crumbles)
and pouring off drippings such as chili, tacos and
spaghetti sauce
Selecting Ground Beef
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80-85% Lean
 Slightly firm texture that holds shape well, yet
remains moist and juicy when prepared correctly
 Ideal for meatloaf or meatballs
Selecting Ground Beef
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95% Lean (Ground Round)
 Meets government guidelines for lean: only 149
calories per 3-ounce serving
 Best for recipes in which drippings are not drained,
such as stuffed peppers or stuffed shells
Purchasing, Storage & Handling
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Purchasing
 Look for Ground Beef with a bright, cherry red color
 A darker, purplish-red color is typical of vacuumpacked Ground Beef or the interior of packaged
Ground Beef. Once exposed to air it will turn bright
red.
Storage
 Can store in refrigerator for 1 to 2 days
 Store in freezer for 3 to 4 months
Handling
 Always defrost frozen Ground Beef slowly under
refrigeration
 Handle ground beef gently when making burgers or
meatloaf
Purchasing, Storage & Handling
Labeling
Determining Doneness
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Insert an instant read thermometer into the center or
thickest part of a meatloaf or meatball, or horizontally from
the side into the center for patties
Ground Beef should be
cooked to an internal
temperature of 160°F
(medium doneness)
The color of cooked ground
beef is not a reliable
indicator of doneness
Summary
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Most popular beef cut because of
convenience and versatility
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Ground Beef recipes are popular
menu items that drives volume sales
in foodservice
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Select different lean/fat ratios for
different dishes
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Refrigerate or freeze quickly upon
purchase
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Handle ground beef gently but
thoroughly when preparing
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Cook to an internal temperature of
160oF
Ground Beef: QUIZ
1. Which is not true of ground-beef labeling?
A. To be labeled ground beef, a product must be 100%
beef
B. Labels must disclose where — Chuck, Round, etc.—
the beef came from
C. Information should be expressed as percentage lean
to fat ratio (80%/20%, for instance)
D. To be labeled Ground Beef, a product must not
contain more than 30% fat
Ground Beef: QUIZ
2. Ground Beef entrees and hamburgers make up ___% of
beef dishes at foodservice?
A. 90%
B. 35%
C. 75%
D. 50%
Ground Beef: QUIZ
3. Match the type of ground beef to the appropriate
application:
Ground Beef,
70% Lean
Meatloaf and meatballs
Ground Beef, 80-85%
Lean
Burgers and recipes
calling for “browned
crumbles”
Ground Beef,
95% Lean (Ground
Round)
Stuffed vegetables and
stuffed pastas
Ground Beef: QUIZ
4. How long should consumers store fresh ground beef in
the refrigerator?
A. Up to 1 week
B. 3 to 4 months
C. 1 to 2 days
D. Always use ground beef on the day of purchase
Ground Beef: QUIZ
5. Ground Beef will keep in the freezer for how long?
A. Up to 1 week
B. 3 to 4 months
C. 1 to 2 days
D. Ground beef does not freeze well.
6. True or false : Vigorously handle Ground Beef when
making burgers or meatloaf.
Ground Beef: QUIZ
7. How should consumers determine that they’ve cooked
Ground Beef to a safe internal temperature of 160°F for
medium doneness?
A. Look for a light pink color
B. Cut off a piece and taste it
C. Leave it on the heat for at least 20 minutes and you’ll
know it’s safe
D. Insert an instant-read thermometer into the center or
thickest part of the item
Ground Beef: QUIZ KEY
1. B. Labels must disclose where the beef came from (See
slide 2)
2. C. 75% (See slide 4)
3. Correct matches (See slides 5-7)
 Ground Beef, 70% Lean
 burgers and recipes calling for “browned
crumbles”
 Ground Beef, 80-85% Lean
 Meatloaf and meatballs
 Ground Beef, 95% Lean (Ground Round)
 Stuffed vegetables and stuffed pastas
Ground Beef: QUIZ KEY
4. C. 1-2 days (See slide 8)
5. B. 3 to 4 months (See slide 8)
6. False (See slide 8)
7. D. Insert an instant-read thermometer into the center or
thickest part of the item (See slide 11)
Resources
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Ground Beef recipes and images
http://www.BeefRetail.org/ImagesRecipes.aspx
www.BeefItsWhatsForDinner.com/Recipes.aspx
http://www.BeefFoodservice.com/recipesearch.aspx
Retail Sales Data – Ground Beef
www.BeefRetail.org/SalesData.aspx
Consumer Fact Sheets on Ground Beef
http://www.BeefItsWhatsForDinner.com/factsheets.aspx
Ground Beef Safety
http://www.SafeAndSavory160.com
www.FactsAboutBeef.com
http://www.BeefResearch.org/beefsafetyresearch.aspx
USDA Food Safety and Inspection Service
http://www.fsis.usda.gov/wps/portal/fsis/topics/foodsafety-education/