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Tips for Making Easy Ground Beef Recipes. Choose lean ground beef for most recipes. Leaner meat means less fat and a cleaner taste. It also means you can skip draining grease for one less step.
Anything labeled ground beef will have the highest fat content, typically between 25% and 30%, because it's ground from inexpensive cuts, like brisket or shank. Ground chuck is slightly less fatty ...
A hand-held meat pie similar to a bierock, with a yeast dough bread pocket and a filling of ground beef, shredded cabbage, and seasonings. [53] Scrapple: Northeast Pennsylvania, Delaware Traditionally, a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices [54] Slinger: Midwest St. Louis
In many countries, food laws define specific categories of ground beef and what they can contain. For example, in the United States, beef fat may be added to hamburger but not to ground beef if the meat is ground and packaged at a USDA-inspected plant. [note 1] In the U.S., a maximum of 30% fat by weight is allowed in either hamburger or ground ...
The inclusion of more bran and intact wheatgerm in the flour means that it is often credited with significant health benefits. [ 3 ] In the US, flour only has to "pass between stones" once during its manufacture to be regarded as stoneground, and it has been claimed that a significant proportion of flour sold as stoneground in the US has not ...
Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef , but many other types of meats are prepared in a similar fashion, including pork , veal , lamb , goat meat , and poultry .
Making brisket in the slow cooker ensures it is tender, delicious, and full of flavor. Serve this BBQ Brisket on hamburger buns for a tasty and satisfying meal. View Recipe
Graham flour is a special type of whole wheat flour. The endosperm is finely ground, as in white flour, while the bran and germ are coarsely ground. Graham flour is uncommon outside of the United States (but see atta flour, a similar product, below). Graham flour is the basis of true graham crackers.