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5 Tips for Choosing the Best Ground Beef for Your Recipes

Ground beef is a staple for most families. Whether it’s for chili, meatloaf, or tacos, there are some essential things to consider when selecting your ground beef.

Look for packages with a nice cherry red color. Anything darker may have been exposed to oxygen and could have been spoiled. Also, avoid buying ground beef that looks dry or pasty.

Look for the USDA Quality Grade

When it comes to choosing ground beef for recipes like meatloaf, tacos, or burgers, shoppers may find themselves comparing packages of ground beef that look very similar in the grocery store. While the packaging might say “ground chuck,” “ground round,” or “ground sirloin,” it’s important to know what these terms mean.

The quality grade system evaluates meat for traits that predict tenderness, juiciness, and flavor. The highest grade, Prime, is reserved for carcasses with a high level of marbling and is very tender. The two highest grades are Choice and Select, both very delicate. The lowest three grades are Utility, Commercial, and Canner, and these are typically used for really cheap ground beef and other processed meat products such as hot dogs and dog food.

While the higher-grade ground beef will cost more than cheaper options, it’s well worth the extra expense if you’re looking for the best possible meat for your family. The taste of the heart is far better than what you’d get from a low-grade cut labeled as hamburger or ground beef.

Look for the Lean-to-Fat Ratio

Many ground beef packages list the meat’s quality grade and lean-to-fat ratio. The fat content varies depending on the grind of the beef and its intended use.

The lean-to-fat ratio is usually listed on the package in a slashed number format, with the amount of lean meat before and the fat content after. For example, a box of 80/20 ground beef has a high level of lean meat and a low-fat group, making it ideal for burgers and other recipes that call for a formable patty that won’t fall apart or dry out.

Other types of ground beef are more suited to stews and soups as they contain more fat. One popular choice is ground round, which has a lower fat level but isn’t as juicy as other types of ground beef. It is often used in recipes of moist cooking methods, such as casseroles and stuffed peppers. It can also add moisture and richness to a dish without much fat.

Look for Freshness

Ground beef is one of the most perishable items in the meat case. So it’s important to choose new packages. A bright cherry-red color is a good sign, meaning the meat hasn’t gone bad. Also, be sure to smell the box, as foul odors can tell you a lot about the quality of the heart.

Ideally, it would help you to look for a source grind label, which tells you what part of the animal’s body the meat came from. This makes a difference when cooking, as the fattier cuts are more flavorful and tender.

In addition, choose packages with a “use by” date that is as close to your recipe’s window of opportunity as possible. And be sure to keep raw ground beef and other foods separated in the fridge, as cross-contamination can spread illness-causing bacteria from the meat to ready-to-eat foods. For longer shelf life, Underly likes the little plastic or foam packages (called trays) you sometimes find in the meat case, which can be stored in the refrigerator for about 2-3 days and frozen for up to three months. 

Look for the Meat’s Color

From the basic burger to meatloaf and chili, ground beef is the cornerstone of many dinner recipes. But have you ever considered what kind of ground meat you’re grabbing off that shrink-wrapped tray in the supermarket?

Those bright red packages of ground beef may look the same at a glance, but they each have a unique lean-to-fat ratio and come from different cuts of meat. Choose one that suits your cooking needs and goals, and opt for a high-quality cut of meat whenever possible.

To make the best choice, select a “source grind” that specifies which cut of meat is used in the mix. Canal House recommends selecting ground chuck (from the neck and shoulder) for casseroles and meatloaf and 80 percent lean ground sirloin for hamburgers.

Look for ground beef that is a rosy pink with defined white flecks of fat to ensure that the meat is fresh. Ground grayish or brown beef is a sign of spoilage and should be thrown away immediately for food safety reasons. The color change is due to the meat’s myoglobin changing to oxymyoglobin as it is exposed to oxygen.

Look for the Butcher’s Mark

Ground beef is a staple in many meals. It’s convenient, inexpensive, and delicious. However, not all ground beef is created equal. The quality of ground beef can make or break your recipe. This is why you should always buy the best ground beef you can afford. Whether you are making burgers, meatloaf, or casseroles, you want ground beef that is tender and flavorful. The best way to achieve this is to get your ground beef from a butcher or deli.

At the supermarket, look for packages that say what kind of cuts were used to produce the ground beef you are purchasing. For example, you will see boxes that indicate ground chuck, ground round, or ground sirloin. This will tell you what fat percentage was used and show its quality.

Always store your ground beef properly and avoid raw meats or ready-to-eat foods. Raw ground beef can spread illness-causing bacteria to those foods and utensils that come into contact with it. Also, never pour its liquified fat down the drain when cooking ground beef. This can cause clogs and lead to future plumbing problems.

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Health Benefits of Eating Meat Snacks

Although most people today prefer going vegan as their daily nutritional routine, we can't rule out that meat consumption has increased rapidly over the years.

Meat is an essential source of protein which must be included together with other types of food for one to have a balanced diet. It is often classified into white, red, or processed products.

Given the fact that excessive consumption could be harmful to your body, consider consuming it sparingly and avoid processed meat. With this said, let's look at the various health benefits of eating meat. For healthy products, you can checkout The New Primal meat snacks.

1. Excellent source of protein

This type of food is known to be a complete source of protein in terms of quality and quantity. For every 3-ounce portion consumed, you get 21 grams of protein, which is the recommended dietary portion for an average woman.

Moreover, our bodies acquire amino acids that cannot be made by the body or consumed from other types of food.

Eating animal protein is also linked to improved muscle and skin tissues. Apart from this, many studies show that it is associated with strong bone formation, lowering the risk of getting fractures.

2. Improves metabolism

We all love having a lean and fit body. For this reason, it's essential to include foods that boost metabolism in our diet.

Increased metabolism helps break down fats in the body, making it easier to distribute them evenly. Research has it that animal food sources are a good source of vitamin B-12.
Vitamin B-12 improves the production of digestive juices in the stomach, which in turn increases metabolism and promotes fullness by reducing hunger.

3. Boost brain health

Everyone wants to be considered smart and sharp at all times. The best way to achieve that is by increasing your daily intake of omega-3 fatty acids.

Organic food like fish, beef, chicken, goat, and pork are considered to have the highest concentration of omega-3s. In this case, organic foods are a better option when it comes to the provision of omega-3 than non-organic.

Besides, medical specialists worldwide recommend daily omega-3 intake to help in the overall mental growth. See this link to see more reasons for eating meat https://www.businessinsider.com/reasons-to-eat-meat-2013-9?IR=T

4. Boosts strong immune system

An excellent immune system allows the body to fight diseases and ensures you stay healthy mostly when there is a flu or any other viral outbreak.

Therefore, it's in your best interest to incorporate food rich in zinc in your diet. According to various studies, zinc is commonly found more in beef than in other non-organic foods like cereals.

Likewise, it is better absorbed from organic meat. In case you accidentally cut yourself, the amino acids in beef works to speed up the healing process of the torn muscle tissues in due time.

5. Increases energy levels 

Animal protein, like red meat, is an excellent source of iron. Iron is a very crucial nutrient in the body, especially for pregnant women, adolescents, and premenopausal.

Also, it increases the production of hemoglobin found in red blood cells. The primary role of hemoglobin is to transport oxygen across the body via the blood cells. This means that iron plays an essential role in maintaining the body's energy levels which reduces.

According to health experts, the body absorbs heme iron (found in animal beef pork or mutton among others) faster than non-heme iron found in plants. Plus, if you have an iron deficiency, you are likely to have severe migraines, shortness of breath, and fatigue.

6. Lipid Profile and Cardiovascular Health

Excessive consumption of starch or carbohydrate is a cardiovascular risk factor. This is why medics recommend replacing that with fruits, animal proteins, and healthy fats.

A low carbohydrate meat plan has a minor effect on the blood cholesterol hence making it heart-healthy. Furthermore, it is worth noting that the body treats saturated fats from processed and non-processed flesh differently.

For instance, a freshly cooked beef steak and a piece of sausage will have similar saturated fats, but the latter will have a more negative effect on your health. Click here to find out more about some of the healthy meat products you can consume.


Conclusion:

Eating meat has more benefits than disadvantages. This is because it comes with a compelling number of nutrients that contribute to a healthy body. Plus, it is also delicious and refreshing when cooked well. However, to protect yourself from various health risks that may arise from eating it, avoid burnt and non-processed meat.

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Shelly's Easy And Moist Meatloaf

Do you ever crave a hearty home cooked meatloaf dinner? I never used to be a huge fan of meatloaf, because it always seemed to come out too dry or rubbery in texture. That has changed since I have played around with recipes over the years and finally perfected it. My recipe is easy since you will probably have most of the ingredients on hand.


Shelly’s Easy and Moist Meatloaf


  • 2- 2 ½ pounds ground beef (chuck)
  • 1 medium onion finely diced
  • 4 cloves of garlic minced finely
  • Fresh herbs (I use basil, parsley, thyme, and rosemary. You don’t need a lot, like a sprig of each, and use what you prefer) 
  • Finely diced jalapeno to taste (like half of a small one with seeds removed)
  • 2 slices of white bread (torn into tiny bits)
  • ½ cup milk
  • Dry seasonings of your choice (Cajun seasoning, salt, pepper, garlic powder, etc) Here are my favorites
  • A few dashes of steak sauce (optional)
  • A few dashes of hot sauce (optional)
  • ½ cup Ketchup


Heat oven to 350 degrees. I like to lightly saute the onion and garlic in a tiny bit of olive oil first, then add jalapeno and herbs. Empty on to small plate and set aside to cool down for 5 minutes. In large bowl, add ground beef, seasonings, sauteed veggies, bread crumbs, and milk. Mix everything together by hand and form into loaf shape, and place into loaf pan. Cover the top with ketchup. Bake uncovered for 50 minutes. Remove from oven and let sit about 15 minutes before slicing.


Tips: You can line loaf pan with parchment paper for easier removal and cleanup.
Be sure you do not overcook or you will not have a juicy meatloaf.

This delicious meatloaf goes nicely with traditional mashed potatoes, or mashed cinnamon brown sugar sweet potatoes, and fresh green beans or asparagus. Oh, and the leftovers make the most scrumptious sandwich the next day!

Check out these other delicious recipes:


Enjoy, and thank you for stopping by.
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Cheddar Stuffed Meatballs Recipe


Do you ever feel bored with what you cook for dinner each week? I know I certainly do. I'm always trying to figure out different ways to prepare meals that make you feel like you aren't eating the same old thing. I have discovered a way to mix things up using Progresso Bread Crumbs. It can take an ordinary meal from plain to fabulous and flavorful instantly.

I made some cheddar cheese stuffed meatballs and the addition of Progresso Italian Style bread crumbs made them even better! Just 1/3 cup took my meatballs to flavor town.
I made my meatballs with both ground beef and ground pork. Of course, you can use turkey, chicken or whatever you prefer. I seasoned my meats with finely chopped Italian parsley, jalapeno pepper, red onion and garlic, along with 1/3 cup of Progresso Italian Style bread crumbs, one beaten egg and a dash or two of my favorite dry seasonings. Once meat mixture is well mixed, I form them into balls and insert a small cube of cheese.
I put the shaped meatballs in the refrigerator for about 20-30 minutes to chill up and ensure that they stay in the round shape. I pan fry them in a tiny bit of canola oil until they are brown all over and continue the cook in a preheated 375 degree oven. 
The end result is a flavorful, juicy meatball with that wonderful cheesy center. I'm sure anyone would give this recipe 2 thumbs up! 


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Grilled Rib-eye Steaks and Colorful Peppers Recipe

Grilling season is here and probably never ended for some. We grill year 'round since grilling doesn't always mean outdoors. If my husband isn't around to man the charcoal grill, I take matters into my own hands with my trusty cast iron stove-top grill. We are very particular when it comes to the quality of our meats, specifically beef. We love the selection available at our local Sam's Club. They have everything from T-bone, Rib-eye, Strips, roasts and stew beef. I'm a sucker for a thick rib-eye and Sam's Club steaks never disappoint! Their beef is so good that they don't require a lot of seasoning at all. That says a lot coming from a Guyanese woman who believes in her seasoning. The flavor of the beef is comparable to what you get at the finest steak houses.

I tried a recipe provided from to me courtesy of beef check off. I did make a couple of changes and used Rib-eye steaks instead of T-bone steaks and used an indoor cast iron grill instead of an outdoor charcoal/gas grill.


Grilled Beef Steak and Colorful Peppers

Ingredients

2 beef T-bone steaks from Sam’s Club
2 small bell peppers, quartered

Parsley Pesto:
½ cup packed fresh Italian parsley leaves
4 large cloves garlic, minced
3 tablespoons olive oil

Instructions

1. Place pesto ingredients in food processor or blender container. Cover; process until parsley is finely chopped, stopping and scraping side of bowl as needed. 2. Spread pesto generously on both sides of beef steaks and bell peppers. Place steaks and peppers on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness and until peppers are tender, turning occasionally. 3. Remove bones; carve steaks into slices. Season with salt and pepper, as desired. Serve beef with peppers.

I made some cheese and spinach stuffed mushrooms and grilled some asparagus to go along with the rib-eyes and it was a meal fit for a King (and Queen). My husband was so impressed by how flavorful the beef was and showed appreciation for it by not using steak sauce. We all enjoyed the juicy, tender goodness and look forward to making this again real soon. If you haven't purchased beef from Sam's Club before, you are missing out. Go check them out soon. You won't be disappointed!

Look at all of this glorious beef! Insert all the heart-eyed emojis :)
As a Cargill Beef Ambassador, I accept complimentary products to try, but opinions are always 100% my own.

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