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Josiah Thomas
Josiah Thomas

Where To Buy 96 4 Ground Beef [PORTABLE]


Lean beef tends to cook in about a third less time than higher fat beef, so be sure not to overcook the ground beef beyond the recommended 160 degrees. A favorite marinade, olive oil or even a little water may be added when cooking to keep the ground beef extra moist and full of flavor. Additionally, ingredients like caramelized onions, mushrooms, and roasted peppers naturally enhance the flavor while adding low fat moisture. We recommend flipping burgers only once or twice while cooking. Constant flipping causes a loss of juices and longer cook time.




where to buy 96 4 ground beef



Laura's 96% Lean Ground Beef is certified Heart-Healthy by the American Heart Association. Our ground beef NEVER receives added hormones or antibiotics, and is fed a vegetarian diet bringing you premium quality extra lean beef that is raised the way nature intended. With less than 5 grams of fat per serving, Laura's 96% Lean Ground Beef contains no additives and no artificial ingredients - providing a balance of taste and nutrition.


Our products are shipped frozen from a facility located in Kansas City, Kansas, the best location for ground shipping within the continental U.S. Thanks to Kansas City's optimal location, we are able to ship almost anywhere in the continental U.S. within 3 days via Ground Service. (See our complete shipping policy HERE)


The Beef Checkoff Program announced that Extra Lean Ground Beef (Ground Beef that is at least 96% lean, 4% fat) is now certified by the American Heart Association to display its recognized and respected Heart-Check mark. Retailers now have the opportunity to help identify eight different extra lean beef items as options for part of an overall healthy diet to their shoppers using one of the most trusted nutrition icons on food packaging today.


Multiple retailers with hundreds of stores across the U.S. currently display the Heart-Check mark on certified beef items in the meat case. Retailers and processors can work with the Beef Checkoff Program to receive a discount on the certification fee for the American Heart Association Food Certification Program.


Side by side, both 93% and 85% lean ground beef have slightly more protein than turkey of the same fat percentages for about the same number of calories. Beef also has less total fat, but turkey contains less saturated fat than beef.


The leanest available ground beef comprises 95% lean meat and 5% fat, while 99% fat-free turkey is available. Unsurprisingly, fat-free turkey has over 45 fewer calories and much less fat and saturated fat than 95% lean beef per serving.


Ground beef and ground turkey are both nutritious. On the surface, it may not seem like one is healthier than the other when comparing the protein and calorie contents of cuts of similar fat percentages.


If you have heart disease or are at high risk of developing it, ground turkey may be healthier for you than ground beef. Turkey has approximately one gram less of saturated fat, compared with beef of the same fat percentage (1, 2).


Additionally, choose lean cuts of either meat, such as 93% lean and 7% fat ground turkey or beef. Although, 99% fat-free turkey is the leanest option of all, with less than 1 gram of saturated fat per 3 ounces (85 grams) (6).


Neither ground beef nor turkey is distinctly healthier than the other. Still, fat-free turkey may be the best choice for weight loss and heart disease, while fattier cuts of beef may offer more in a culinary setting.


Depends upon what ground meat I'm using. If it's 90-10, for example, I wouldn't drain it. If it's a high fat to meat ratio I would. The flavor is in the juices that come from the meat, not the actual fat. I sometimes use a fat separator, where the fat separates from the juices and I pour off the fat and keep the juices.


I do not drain ground beef. I agree that it is foolish to pour away the flavor. I do skim fat off stock because grease on soup is unpleasant. I render down extra fat trimmed off pork or beef (brisket etc) to use when frying. I figure I paid for those products and do not want to waste.


I'll admit I usually drain it. There's usually a noticeable price difference between 85 and 90 % ground beef and for a lot of our purposes, we don't need the extra fat/grease. Tacos, spaghetti, and such where the extra grease is more apparent often call for some draining. I can see the point of your argument, though. Probably worth a little consideration for the future, but a lot of times that extra fat isn't really desired, even at the expense of some flavor.


FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160 F. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature,


Any time I show any of my burgers, I get this question. Lots of you seem to struggle with your lean ground beef patties tasting dry. To avoid that, I recommend not overcooking the patties. I use my meat thermometer to ensure that I am pulling my patties off the grill at the exact moment they need to be pulled. I like to aim for a medium to medium-well internal temperature in order to avoid a dry burger.


Ground beef is a staple protein used to create many of the comfort foods that customers love. You've probably noticed the product labels on packages of ground beef and wondered what they mean. You're not alone! The labels on ground beef are notoriously confusing. Whether you're buying ground beef in bulk or grinding fresh meat for your butcher shop, it's good to be familiar with the different types of ground beef and their labels. We'll explain which types of hamburger meat are best for your recipes and how the fat percentage on the label affects the outcome of your dish.


A ground beef percentage is the lean-to-fat ratio of the meat. Also called a "lean point", the percentage compares the ratio of lean meat to fat content. If you see the lean point listed as 70/30, this means the ground beef is 70% lean with 30% fat. One serving of 70/30 ground beef will contain 30% fat by weight.


The leanest type of ground beef is called ground sirloin, with a lean point of 90% lean and 10% fat (90/10). Some ground beef blends can be as lean as 96% lean with 4% fat (96/4). If you are looking for an alternative to ground beef, some types of game meat like ground bison are also very lean.


You can find ground beef blends with a range of lean points, but 70/30 is very common. The high fat content makes this ground beef the ideal product for juicy burgers that require a lot of napkins. Just be aware that the meat will shrink considerably as the fat melts.


The "ground chuck" label indicates the ground beef was sourced from the chuck portion of the cow. This area is considered a primal source and includes the neck and shoulder region. It has a high amount of fat, which makes ground chuck flavorful and juicy. But it also has a lot of connective tissue which can make the meat tough. Grinding chuck meat is a popular way to tenderize this cut.


Any product labeled ground chuck is sourced only from the primal chuck portion (neck and shoulders), and any product labeled ground beef is a blend. Ground chuck (80/20) is leaner than ground beef (70/30). Also keep in mind that the term ground beef can be used as a general term, and in that case, ground chuck is a type of ground beef.


The most common lean point associated with ground round is 85/15. A fat content of 15% makes this ground meat more healthy, but it also has less flavor than fattier products. The ratio of lean to fat is best used for meat mixtures that are seasoned or contain extra ingredients for binding.


Ground round is a type of ground beef that is sourced only from the round primal. The label ground beef or ground hamburger indicates the meat is a blend of trimmings. Ground round is a better choice for dishes that you don't want swimming in grease, and ground hamburger is ideal for juicy hamburgers cooked on the grill.


Ground sirloin is considered the leanest type of ground beef. It comes from the sirloin primal, which is located in the mid-back region of the steer. If you were cutting steaks, this area would produce a tri-tip steak, top sirloin, and a tenderloin (filet mignon). These cuts are more expensive, making ground sirloin the most costly option on the list. So why would you want to take a delicious, expensive steak and grind it up? The meat from the loin primal is very lean, so it produces ground beef with the healthiest lean point. You will often hear ground sirloin called extra-lean ground beef.


If you want to create a healthy menu and limit the saturated fat in your dishes, then ground sirloin is the best choice. For the best results, use this beef in dishes that have added liquid, like chili or meat sauce. The low fat content causes ground sirloin to dry out quickly.


Ground sirloin is the leanest type of ground beef, which makes it appealing as a healthy protein option. Ground beef, on the other hand, has a higher fat content which makes it a better choice for hamburger patties. To tell the difference on the labels, ground meat from the sirloin portion will always be labeled ground sirloin. Any product labeled just ground beef or ground hamburger is sourced from a blend of leftover trimmings.


If the package is just labeled ground beef, the meat contains a blend of leftover trimmings. All the pieces of lean meat and fat that are left after portioning the cow are put through a meat grinder to produce ground hamburger. If the package of ground beef is labeled ground sirloin, ground round, or ground chuck, the meat came from those portions alone.


Ground round is a type of ground beef that comes from the round portion of the cow (the hind quarters). A common lean point for ground round is 85% lean with 15% fat. Use this ground beef for seasoned meat mixtures because it has less flavor than fattier grinds. 041b061a72


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