Goomba38 <Goomba38 >> wrote:
> wrote:
>> What is with the browning hamburger threads? Isn't that cooking 101?
>> Very boring!
>> Ellie
>>
> Why do you call it "hamburger" when it is really "ground beef"?
> Just a pet peeve of mine. From Cooking 101.
Ground Beef and Hamburger are really two different products.
"Ground beef" are single cuts of beef and trim/fat. For example, a
fatty piece of beef with attached it's attachced fat such as chuck
or brisket.
"Hamburger", OTOH, is ground beef where the added fat can come from
any part any part of the animal, not attached to the beef it was
made from. For example, a lean piece of top round combined with fat
from any other part of the animal (such as heart or kidney fat).
Ground beef does not have to declare what percentage of fat is in
the product. It may be identified by the origin of the cut
(sirloin, round, chuck, brisket, etc.. This may have changed in
recent years as I haven't seen packages of ground beef labeled
without fat content in recent years) .
Hamburger, OTOH, must declare the actual fat content as a percentage
of lean/fat. They (USDA) are trying to outlaw the use of "80% Fat
Free" type labeling.
-sw (Hamburger head)