Ground beef

The ground beef means that steak was transformed in a chopped form . The word steak comes from English, and means section in French. Into France, the term steak is more often translated by Bifteck, which is a section of Bœuf to to roast.

One thus associates often the ground beef with a preparation chopped containing pieces of beef. It is often presented in the form of wafer, pellet, a mince… This chopped form is to be prevented, except if it is chopped in front of the customer.

The ground beef naturally contains a certain percentage of fat. There exist two percentages: 5% and 15% (in accordance with the regulation in France).

In the field of the Fast-food industry (or fast food , in English), one uses a ground beef with 15% of fat. For fast-food industry, fat is added if the meat does not contain any enough (too thin meat), which increases the ingestion of Fat contents, although cooking with the grill is without fat contents addition.

The meat of the old cows is often used to make ground beef.

The Council of cooking

The majority of steak chopped frozen in the form of wafer present a face punt and a face striated or with reason. It is advised to make cook the smooth face in first, then the face striated then, and to complete cooking on the smooth face.

Ground beef

The Council of cooking

See also