Ground beef is the versatile meat | TheFencePost.com

Ground beef is the versatile meat

Anna Aughenbaugh
Fort Collins, Colo.

Ground beef is fairly inexpensive, and lends itself to burgers, meatballs, and casseroles. The fact that the less expensive 80% lean ground chuck is the best to retain moisture inside burgers and meatballs helps our budgets. Using less fat meat results in a drier texture. Some cooks like to use a mixture of 50% ground beef, 25% pork and 25% veal in meat loaf. If you use 85% lean ground beef, place two slices of bacon on top of loaf before baking. When the loaf is done, (160˚ on meat thermometer) remove from oven and loosely cover with foil; let stand 15 minutes before slicing.

If using a charcoal grill, ignite the briquets 30 minutes before you want to cook. When the coals are covered with ash, spread them into a single layer. Putting wet hickory chips on the coals gives the meat a delicious smoky flavor. Place cooking grid in place and put meat directly over coals. One pound of ground beef provides four patties, 1/2×4 inches. Cook burgers 11 to 13 minutes, until centers are no longer pink, medium doneness, which is 160˚ on a meat thermometer. Burgers can also be cooked in a frying pan or under the broiler. The broiler works great for browning lots of meatballs.

These recipes can be served to family or company. Unlike steaks, they can be prepared ahead, then cooked later for the evening meal. A real plus is that they can be frozen to have ready for company or just busy days.

Ground beef is fairly inexpensive, and lends itself to burgers, meatballs, and casseroles. The fact that the less expensive 80% lean ground chuck is the best to retain moisture inside burgers and meatballs helps our budgets. Using less fat meat results in a drier texture. Some cooks like to use a mixture of 50% ground beef, 25% pork and 25% veal in meat loaf. If you use 85% lean ground beef, place two slices of bacon on top of loaf before baking. When the loaf is done, (160˚ on meat thermometer) remove from oven and loosely cover with foil; let stand 15 minutes before slicing.

If using a charcoal grill, ignite the briquets 30 minutes before you want to cook. When the coals are covered with ash, spread them into a single layer. Putting wet hickory chips on the coals gives the meat a delicious smoky flavor. Place cooking grid in place and put meat directly over coals. One pound of ground beef provides four patties, 1/2×4 inches. Cook burgers 11 to 13 minutes, until centers are no longer pink, medium doneness, which is 160˚ on a meat thermometer. Burgers can also be cooked in a frying pan or under the broiler. The broiler works great for browning lots of meatballs.

These recipes can be served to family or company. Unlike steaks, they can be prepared ahead, then cooked later for the evening meal. A real plus is that they can be frozen to have ready for company or just busy days.

Recommended Stories For You

Ground beef is fairly inexpensive, and lends itself to burgers, meatballs, and casseroles. The fact that the less expensive 80% lean ground chuck is the best to retain moisture inside burgers and meatballs helps our budgets. Using less fat meat results in a drier texture. Some cooks like to use a mixture of 50% ground beef, 25% pork and 25% veal in meat loaf. If you use 85% lean ground beef, place two slices of bacon on top of loaf before baking. When the loaf is done, (160˚ on meat thermometer) remove from oven and loosely cover with foil; let stand 15 minutes before slicing.

If using a charcoal grill, ignite the briquets 30 minutes before you want to cook. When the coals are covered with ash, spread them into a single layer. Putting wet hickory chips on the coals gives the meat a delicious smoky flavor. Place cooking grid in place and put meat directly over coals. One pound of ground beef provides four patties, 1/2×4 inches. Cook burgers 11 to 13 minutes, until centers are no longer pink, medium doneness, which is 160˚ on a meat thermometer. Burgers can also be cooked in a frying pan or under the broiler. The broiler works great for browning lots of meatballs.

These recipes can be served to family or company. Unlike steaks, they can be prepared ahead, then cooked later for the evening meal. A real plus is that they can be frozen to have ready for company or just busy days.

Ground beef is fairly inexpensive, and lends itself to burgers, meatballs, and casseroles. The fact that the less expensive 80% lean ground chuck is the best to retain moisture inside burgers and meatballs helps our budgets. Using less fat meat results in a drier texture. Some cooks like to use a mixture of 50% ground beef, 25% pork and 25% veal in meat loaf. If you use 85% lean ground beef, place two slices of bacon on top of loaf before baking. When the loaf is done, (160˚ on meat thermometer) remove from oven and loosely cover with foil; let stand 15 minutes before slicing.

If using a charcoal grill, ignite the briquets 30 minutes before you want to cook. When the coals are covered with ash, spread them into a single layer. Putting wet hickory chips on the coals gives the meat a delicious smoky flavor. Place cooking grid in place and put meat directly over coals. One pound of ground beef provides four patties, 1/2×4 inches. Cook burgers 11 to 13 minutes, until centers are no longer pink, medium doneness, which is 160˚ on a meat thermometer. Burgers can also be cooked in a frying pan or under the broiler. The broiler works great for browning lots of meatballs.

These recipes can be served to family or company. Unlike steaks, they can be prepared ahead, then cooked later for the evening meal. A real plus is that they can be frozen to have ready for company or just busy days.

Ground beef is fairly inexpensive, and lends itself to burgers, meatballs, and casseroles. The fact that the less expensive 80% lean ground chuck is the best to retain moisture inside burgers and meatballs helps our budgets. Using less fat meat results in a drier texture. Some cooks like to use a mixture of 50% ground beef, 25% pork and 25% veal in meat loaf. If you use 85% lean ground beef, place two slices of bacon on top of loaf before baking. When the loaf is done, (160˚ on meat thermometer) remove from oven and loosely cover with foil; let stand 15 minutes before slicing.

If using a charcoal grill, ignite the briquets 30 minutes before you want to cook. When the coals are covered with ash, spread them into a single layer. Putting wet hickory chips on the coals gives the meat a delicious smoky flavor. Place cooking grid in place and put meat directly over coals. One pound of ground beef provides four patties, 1/2×4 inches. Cook burgers 11 to 13 minutes, until centers are no longer pink, medium doneness, which is 160˚ on a meat thermometer. Burgers can also be cooked in a frying pan or under the broiler. The broiler works great for browning lots of meatballs.

These recipes can be served to family or company. Unlike steaks, they can be prepared ahead, then cooked later for the evening meal. A real plus is that they can be frozen to have ready for company or just busy days.

Ground beef is fairly inexpensive, and lends itself to burgers, meatballs, and casseroles. The fact that the less expensive 80% lean ground chuck is the best to retain moisture inside burgers and meatballs helps our budgets. Using less fat meat results in a drier texture. Some cooks like to use a mixture of 50% ground beef, 25% pork and 25% veal in meat loaf. If you use 85% lean ground beef, place two slices of bacon on top of loaf before baking. When the loaf is done, (160˚ on meat thermometer) remove from oven and loosely cover with foil; let stand 15 minutes before slicing.

If using a charcoal grill, ignite the briquets 30 minutes before you want to cook. When the coals are covered with ash, spread them into a single layer. Putting wet hickory chips on the coals gives the meat a delicious smoky flavor. Place cooking grid in place and put meat directly over coals. One pound of ground beef provides four patties, 1/2×4 inches. Cook burgers 11 to 13 minutes, until centers are no longer pink, medium doneness, which is 160˚ on a meat thermometer. Burgers can also be cooked in a frying pan or under the broiler. The broiler works great for browning lots of meatballs.

These recipes can be served to family or company. Unlike steaks, they can be prepared ahead, then cooked later for the evening meal. A real plus is that they can be frozen to have ready for company or just busy days.

Ground beef is fairly inexpensive, and lends itself to burgers, meatballs, and casseroles. The fact that the less expensive 80% lean ground chuck is the best to retain moisture inside burgers and meatballs helps our budgets. Using less fat meat results in a drier texture. Some cooks like to use a mixture of 50% ground beef, 25% pork and 25% veal in meat loaf. If you use 85% lean ground beef, place two slices of bacon on top of loaf before baking. When the loaf is done, (160˚ on meat thermometer) remove from oven and loosely cover with foil; let stand 15 minutes before slicing.

If using a charcoal grill, ignite the briquets 30 minutes before you want to cook. When the coals are covered with ash, spread them into a single layer. Putting wet hickory chips on the coals gives the meat a delicious smoky flavor. Place cooking grid in place and put meat directly over coals. One pound of ground beef provides four patties, 1/2×4 inches. Cook burgers 11 to 13 minutes, until centers are no longer pink, medium doneness, which is 160˚ on a meat thermometer. Burgers can also be cooked in a frying pan or under the broiler. The broiler works great for browning lots of meatballs.

These recipes can be served to family or company. Unlike steaks, they can be prepared ahead, then cooked later for the evening meal. A real plus is that they can be frozen to have ready for company or just busy days.