Ultimate Book of Beef
Recipes for ground beef is best prepared with lean ground beef because is a cheap and easy obtainable ingredient thousands of quick ground beef recipes.
Minced beef is a world-wide staple ingredient. Its versatility adds infinite possibilities to an endless number of beef dishes and is simply beef that's been ground or finely chopped, and it's available in a range of prices depending on what beef cut it is from but it usually originates from the tougher parts of the animal, like the flank and chuck.
The process of grounding the meat acts as a tenderizer which is useful for the tougher meat from the standard beef cuts. This tenderizing process reduces the dryness of the fat and improves the flavour.
When all the 'best' cuts and joints have been removed then whatever is left can be what you get. A lot of the tougher parts of the animal are used like the skirt/belly etc.
But you can also go to your local butcher and say I want six of your finest steaks grounded/minced for me he would gladly do it and charge you whatever the steaks would cost.
You have to be careful when buying ground beef because some butchers will keep braising /stewing beef until it begins to discolour slightly and if it does not sell by then the will mince it.
The leanest -- and most expensive per pound -- is sirloin, which is sometimes labelled "extra lean." Sirloin is more expensive than the other ground beef as it is a much tenderer and lean beef cut.
Next in line is the round steak, then chuck, and then regular "ground beef" or just plain "hamburger," which is the highest in fat and the least expensive.
A question that gets asked a lot is: “What is the difference between ground beef and hamburger beef?” There is basically one major difference and that is that fat may be added to hamburger beef and no fat may be added to minced beef. Regulations stipulate that both varieties cannot contain more that 30% fat. Seasoning may be added to both but no phosphates, binders, extenders or water is allowed to be added.
The lower the fat content, the less flavourful the meat will be when cooked. You might even have to add fat to the pan to cook extra lean ground beef since so little is rendered during cooking.
You might want to consider using the least expensive, regular ground beef in dishes that require you to brown the meat, because you can drain off most of the fat but still keep the beefy flavour.
I have listed some of the best ground beef recipes on this site. Please try a few (or all of them) and do not be shy to leave a comment about the once you have tried.
If you're like most cooks, you can't have too many ground beef recipes.
Swiss Beef Rump Steak
Swiss Steak Recipe Ingredients:
1 1/2 lbs. rump steak, cut 1 inch thick
2 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1 c. celery, diced
1 clove garlic, minced, about 2 hours before serving
2 tbsp. fat
1 1/2 c. canned tomatoes
1 med. onion, thickly sliced
1/4 c. dark raisins
Swiss Rump Steak Recipe Instructions:
Trim excess fat from rump steak.
(I never trim the fat, not very healthy, but that’s how I like it)
Combine the flour, salt, and pepper.
Lay beef rump steak on board.
Sprinkle with half the flour mixture, then with rim of
heavy saucer, or mallet, pound in mixture well.
Turn the steak and repeat until all flour is used.
Cut the beef rump steak into 6 equal servings.
In heavy skillet, brown steak on both sides in hot fat.
Add tomatoes, onion, celery, garlic and raisins.
Simmer covered about 2 hours, or until steak is fork tender.
Add more liquid if needed.
Note: This is a delicious recipe for a Swiss Beef Rump Steak!
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