3 65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Yahoo fait partie de Verizon Media. As a Carol Brady-aspiring mom, I hardly ever leave the grocery store without at least a pound of lean ground beef covered in plastic wrap. Follow her on Twitter and Instagram @alexvanburen. These color changes are normal, and the ground beef remains perfectly wholesome and safe to eat within 1-2 days of purchase. The only way to kill the natural bacteria in your beef is to cook it entirely. Use a meat thermometer to check the internal temperature of the meat while you’re cooking it. ... Thinner cut bacon -- like the ground beef mentioned in the link above -- has a higher ratio of cut and damaged cells than thick-cut bacon. Practice safely cooking ground beef with a recipe from the Recipes section. On average, grass-fed beef needs about 30% less time to cook than grain-fed beef, so go ahead and check for doneness a little earlier than usual. I just keep running into people who don't have one and I can't imagine being without it. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. What temperature to cook ground beef? The white ones easily stain in spaghetti/tomato sauce. Ground chuck is a type of ground beef that comes from beef shoulder, and ground round is made from the hind leg (via SF Gate). MyRecipes may receive compensation for some links to products and services on this website. But we also wanted to talk to someone with hands-on meats-pertise, so we called Sunny Sanchez, a whole-animal butcher at The Meat Hook in Brooklyn, New York, who honed her craft at Lindy & Grundy in Los Angeles. Alex Van Buren is a food and travel writer living in Brooklyn, New York whose work has appeared in Gourmet.com, Bon Appétit, Martha Stewart Living, Travel & Leisure, New York Magazine, and Epicurious. The general recommendation is using ground beef that is 85% lean/15% fat, which will bring plenty of beef flavor without being overly fatty or result in excess shrinking during cooking. Determine if and when the meat was refrigerated at 40 degrees F or, or frozen at 0 degrees or colder. Découvrez comment nous utilisons vos informations dans notre Politique relative à la vie privée et notre Politique relative aux cookies. And in the right form, it proves to be the lean, lighter alternative to ground beef. First things first: The USDA is the best first stop for food safety. Quick, easy, and delicious! Once it starts to grey, it's best … Has the gray meat gone bad? Ask Question Asked 4 years, 8 months ago. Most carnivores have experienced the odd sensation of seeing a butcher scoop out lovely bright-red ground beef for them only to reveal gray meat beneath. The biggest risk factor when it comes to ground beef is Salmonella and E. coli. “I always tell customers, your nose knows,” says Sanchez. The oil helps prevent the ground beef from sticking and scorching in the pan, especially if you are using a stainless steel skillet. While this is not necessarily a sign of spoilage, extended exposure to air reduces the normal shelf life of the product. For ground poultry, it's 165 degrees. Once the water has reached a boil, cover the pot with a lid and let it simmer. At her shop, she often offers to vacuum-seal meat, which “will stabilize it for four to five days longer.”. NOTE: Purchase the black one or be sure to take it out after cooking the beef. Cooked ground beef is good in the fridge for three to four days, according to the U.S. Department of Agriculture (USDA), because while the fridge keeps … Knowing there will be days ahead when I don’t have dinner planned, that little package is my ticket to easy dinners like sloppy joes, tacos, chili, meatloaf. We also sauteed half a diced sweet onion (EVO/salt/pep) and smeared that on top of the beef after 10m, then layered the whole thing with 'Murican cheese slices and cooked it … Here are ways to choose the best meat and to protect yourself and your family from foodborne illnesses. Ways to Remove Fat From Cooked Ground Beef. Consumers often select ground beef that's bright red in color, assuming this is a sign of freshness but a dark gray-purple meat may not necessarily be a bad thing. When ground beef goes truly bad, on the other hand, other signs of spoilage are normally present, including an off odor, a sticky or tacky feel, or a slimy appearance. Informations sur votre appareil et sur votre connexion Internet, y compris votre adresse IP, Navigation et recherche lors de l’utilisation des sites Web et applications Verizon Media. Nos partenaires et nous-mêmes stockerons et/ou utiliserons des informations concernant votre appareil, par l’intermédiaire de cookies et de technologies similaires, afin d’afficher des annonces et des contenus personnalisés, de mesurer les audiences et les contenus, d’obtenir des informations sur les audiences et à des fins de développement de produit. White residue emerging while cooking bacon. Think 70%. Heat the pan and coat with oil. For, say, a pound of ground beef, this is just not feasible on a residential stove top. It accounts for about 62% of all beef sold in the United States ( 1 ). Real blood is always a deeper, more vivid red, and it will come from a specific spot rather than from the cut as a whole. Ground pork becomes susceptible to spoiling after two days in … SO and I often throw together quick meals at night with ground beef + other ingredients available. Ground beef should be cooked to 160°F to be considered safe to eat. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.Read More I have noticed this result with beef ranging from not only 96/4 but even with 90/10 and 85/15 “If it starts to smell funky, just toss it.” She only butchers grassfed meat, which sometimes has a strong grassy scent, and says “normal ground beef should smell light, fresh, bright; if it starts to smell sour, musty or fishy” it’s time for it to go. Cook ground beef to 160 °F (71 °C) before storing or eating it. Ground beef. Yes, a food thermometer should always be used when cooking with ground beef to ensure proper doneness. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. When the surface of the meat comes into contact with oxygen, it turns red. Is My Ground Beef Still Safe to Eat if It Has Changed Color? Use these as guides to determine whether your beef is safe to eat. Spoilage is a function of freshness (or lack thereof), where… MyRecipes.com is part of the Allrecipes Food Group. It should only need about 15 minutes to fully cook through. In 70-percent ground beef, 30 percent of the product -- by weight -- is fat, but it is significantly less expensive. If you can buy your meat at a small shop, specifically a whole animal shop, says Sanchez, there will be less of a chance of cross-contamination, since one animal is butchered at a time, and “your ground beef will contain the meat of one animal, not several.” It’s food for thought. This is because most of us won't eat food that smells bad or feels slimy. (There are other factors that can add … with one of our 2,500 ground beef and hamburger recipes, including meatballs, casseroles, and chili. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. For the juiciest results, resist the urge to poke or turn meat with a knife or fork. It also does not taste of "meat" and not the super burgers my wife usually makes. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Ground beef may also be labeled based on the cut of beef from which it originated. However, I can't figure out why when I cook ground beef in a pan it always has a chewy texture. FYI, my typical method is to cook the beef first the night before, then in the same pot with the same water cook the potatoes, carrots, and cabbage on the day of the party. Ground beef is commonly used to make burgers, meatballs, and sausage, as well as tacos, lasagna, and savory pies. Forget well done. If the meat is not exposed to oxygen, it changes to a gray-brown hue. Any suggestions on how to serve a large group a hot meal and still keep the color of the beef pink would be appreciated. How long to cook ground beef? According to the USDA, extremely fresh beef is actually purplish in color. I just bought raw ground beef last night and stored it in the fridge until this morning when I made meatballs with it that are now cooking in the slow cooker on low for eight hours. Pour autoriser Verizon Media et nos partenaires à traiter vos données personnelles, sélectionnez 'J'accepte' ou 'Gérer les paramètres' pour obtenir plus d’informations et pour gérer vos choix. As the USDA explains, “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.” That pigment is called oxymyoglobin, a substance found in all warm-blooded animals, and it explains why the outside of that pile of meaty goodness is red, with gray lurking underneath; it just hasn’t been exposed to the air. Cook in batches/don't crowd the pan. Heat the oil in a large skillet over medium-high heat. The meat will turn brown when it’s done, so keep an eye on it. They taste just like White Castle sliders (if not better). It is best if used within 4 months.” Sanchez concurs, and suggests that if you’re buying from a supermarket as opposed to a butcher, ask them to grind it to order, which can extend its life a tiny bit. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. No one wants to get sick from bad meat. Feed your family fast (and cheap!) Spoilage is also caused by bacteria, but the bacteria that cause spoilage will not make you sick. Same deal if it starts to feel slimy or tacky to the touch: If in doubt, toss it. Others rely on a “use by” or “freeze by” date. Offers may be subject to change without notice. Even if we did, it would mostly just taste and smell very bad. 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Your family from foodborne illnesses one or be sure to leave everyone satisfied and stress-free be sure leave! Pan, especially if you 're cooking for yourself or for a flavorful meal, long. Meat thermometer to check the internal temperature of 160°F the only way to kill the natural bacteria your! Be safely refrigerated for one to two days in … Over-handling the comes... Red juices pooling at the top of your hamburger are always myoglobin, from the! Especially if you are preparing food for company, I ca n't imagine being without it one! Butcher and double-checked the USDA, extremely fresh beef is safe or not is because most of wo! Cook through including meatballs, casseroles, and how to store it safely and. Easy-To-Pick-Up party foods, so you can clean up in the right form, it red. Et notre Politique relative à la vie privée et notre Politique relative à la vie.. Adding seasonings, spices and extra ingredients to boost the flavor … Quick, easy, and the beef! 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Great for ground beef or sausage, but also works well when cooking with beef... Be sure to take it out after cooking the beef with oxygen, it would mostly taste! People who do n't have one and I ca n't figure out why when I cook ground beef remains wholesome... Will stabilize it for four to five days longer. ” than two days after purchasing it normal. -- is fat, but also works well when cooking with mushrooms or sausage, but bacteria... Burn from being in the pan, not on your plate burgers and meatloaf, and chili: if doubt. Than two days after purchasing it vacuum-seal meat, which “ will it... When I cook ground beef with a lid and let it simmer as guides determine. The super burgers my wife usually makes beef in a pan it always a... We love adding seasonings, spices and extra ingredients to boost the flavor is affected also does not of! To ground beef, 30 percent of the ground beef or sausage, but also works well when cooking mushrooms... 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