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There's ground beef with 80/20 or 90/10 or any number of variations on the package. Let's make it simple — the higher the percentage of lean beef means the lower fat content. For example, 95% lean ground beef has less total and saturated fat than 85% lean ground beef. Side Note #2: There is also a price difference for leaner ground beef.
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To make the topping, combine ketchup, sugar, Worcestershire sauce, salt, garlic powder, onion powder, and black pepper in a small bowl and whisk to combine. Pour half of the sauce mixture over the meatloaf and bake for 35 minutes. Remove from the oven, carefully pour over the remaining sauce, and bake an additional 30-35 minutes.
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An entire beef carcass will yield about 15-20% of its weight in trimmings. At my shop we grind three different types of ground beef: 80% lean ground chuck, 85% lean ground round, and 90% lean ground sirloin. Each type is made of trimmings from that specific primal cut. 80% lean ground chuck (shoulder) will be the juiciest and most flavorful.
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First, start with fresh, high-quality cuts of beef. You can use a variety of cuts, such as chuck, sirloin, or round, to make 80/20 ground beef. It's important to choose beef with a good amount of marbling to ensure a juicy and flavorful end product. Next, trim any excess fat from the meat, leaving about 20% fat content.
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Begin by browning ground beef in a hot, oil-slicked skillet to caramelize the meat and concentrate its flavor. To ensure successful searing, let the beef cook without moving it around too much. Add a small amount of oil to a skillet over medium-high heat. When the oil is hot, add the ground beef, breaking it into large pieces with a wooden spoon.
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Add the ground beef to the hot skillet and use a wooden spoon or spatula to break it up into small pieces. Let the beef brown for several minutes without disturbing it, as this will help it develop a nice crust. Break the beef into smaller pieces and continue to cook until it is cooked through and no longer pink.
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Preheat the oven to 400°F. Cover a large sheet pan with foil. Using a wooden spoon or spatula, break up the meat into equal-size pieces about an inch or smaller. Cover pan with more foil, bake for 15 minutes. Uncover meat, stir to break up further, and bake uncovered 10 minutes more (or until meat is fully, evenly browned).
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Add the oil to the pan, swirling to coat the bottom. You can skip the oil if you are using a nonstick pan or well-seasoned cast iron. Add the meat to the pan and break it into large pieces. As the beef begins to brown, continue to break the meat into smaller and smaller pieces. Cook until browned.
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2. Heat the Oil: Heat 1 teaspoon of olive oil or your vegetable oil of choice in the skillet over medium-high heat until shimmering. 3. Cook the Browned Beef Without Disturbing: Add the ground.
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Fill a large pot with water, you're going to need a good bit of water here. Using your hand, take a clump of ground beef and submerge it. Then moosh it up really well, leaving no large clumps. Continue until all of the beef has been smooshed into the water. Yeah, this isn't pretty but puleeze.
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Ground beef with an 80/20 mix is the best for grilled burgers—this means a mix 80 percent lean beef and 20 percent fat. The 80/20 ground beef you would buy in the supermarket is usually ground chuck, which is great for burgers. (Something leaner like 90/10 is usually ground sirloin, which tends to dry out when cooked over the high heat of the.
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Instructions. In a large skillet, heat the olive oil over medium heat until hot. Add the ground beef and, using a spatula, press the beef into an even, flat layer in the pan, almost like you're making a big hamburger. Let it cook untouched for 4 minutes. This is what helps create a brown crust.
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When cooking a lean cut of meat, consider the amount of fat content. An 80% lean patty has 22.6 grams of fat. But when it is cooked, that amount drops to only 15 grams. In addition, cooking reduces moisture and fat content. Consequently, 4 ounces of lean ground beef becomes only three ounces of cooked meat.
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But anything beyond salt and pepper depends on what you're planning to use the meat for so I haven't included anything else in the recipe. 15 minStep 1: Heat the Pan. · Step 2: Add the Ground Beef into the Pan. · Step 3: Break the Ground Beef into Pieces. · Step 4: Let the Ground Beef sit for a while. · Step Ground Beef Recipe · Step 4.
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1. Choose the right cuts of meat: As mentioned earlier, chuck roast and short rib are great options for making 80/20 ground beef. These cuts have the perfect balance of meat and fat for a juicy and flavorful result. 2. Keep your meat cold: It's important to keep your meat cold while grinding to prevent bacteria growth.
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1 lb lean ground beef. Add enough water to cover the meat. water. If the meat stays in clumps, break it apart with a wooden spoon until it is in small crumbles. Slowly bring to a boil, stirring often so the meat stays separated. Lower the temperature, cover, and simmer until the meat is brown and cooked. Drain.
