GROUND BEEF TYPES

MAXIMUM FAT CONTENT

Extra Lean Ground

10%

Lean Ground

17%

Medium Ground

23%

Regular Ground

30%
Federal government labeling regulations require that ground beef be labeled as Extra Lean, Lean, Medium, or Regular.  The maximum fat contents (see chart above) are regulated by law, and government inspectors regularly check retail samples to ensure the meat is labeled  correctly.

FAT REDUCING TIP!

Did you know that you can lower the fat content of cooked "regular" ground beef crumbles to only 9 grams of fat, which is less than that of "cooked" lean ground beef crumbles, simply by rinsing away the fat?  Pan-fry crumbles until well done.  After draining fat, pour crumbles into colander or strainer while holding over the sink.  Using hot water, rinse the crumbles well.  Shake the colander to remove excess moisture.  Use the rinsed crumbles in recipes like pasta sauces, tacos, or chili.

Q:  Can I put cooked burgers on the same plate that held raw meat?

A:  Definitely not!  Always wash the plate that has held raw meat before using it to hold cooked meat or hamburgers.  Wash hands and utensils thoroughly with hot soapy water, before and after handling raw meat and poultry.
Q:  What is the best way to defrost frozen ground beef?

A:  It is best to thaw ground beef in the refrigerator to ensure optimum quality and safety.  Do not refreeze thawed or "previously frozen" beef.  If it must be refrozen, it should be cooked first, then frozen.  If using a microwave to defrost, cook the ground beef as soon as possible after defrosting.  Do not defrost ground beef on the counter at room temperature.
Q:  Can I eat rare burgers or ground beef?

A:  No.  Always cook ground meats / poultry completely - even if the meat has been frozen, as freezing does not kill bacteria.  With any type of ground meat or poultry, surface bacteria may have been mixed throughout the meat during grinding.  Cooking the ground meat thoroughly will kill any bacteria that may be present.  Insert an instant-read thermometer sideways into the center of ground beef patties or place an oven-safe meat thermometer in the center of meatloaf to be sure that the internal temperature reaches 160F(71C).
Q:  How many servings should I get from a pound of ground beef?

A:  One Pound (500 grams) of ground beef provides four, 3 ounce (90 gram) cooked servings.

Q:  How does the fat content of ground pork, chicken and turkey compare to ground beef?

A:  If labeled "lean", whether it's ground pork, chicken, turkey or beef, the fat content cannot exceed 17%.  It is mandatory to label ground pork, chicken and turkey as to its "type" (i.e., lean, medium, etc.).  To be sure of the fat content, look for the terms lean, medium, etc. on all ground meats and poultry.

TIPS FOR PERFECT BURGERS

  • The secret to moist flavorful burgers is gentle handling.  When shaping ground beef into patties, do not over-mix as this will result in a firm, compact texture after cooking

  • Patties hold together better if chilled for up to 1 hour before cooking.

  • For juicy burgers, turn only once.  Don't flatten patties during cooking as this presses the juices out, resulting in a dry burger.

Reprinted with permission from the Beef Information Centre