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Ground Beef

~500 answered questions
Parent Category: Beef and Veal
Ground beef, often called hamburger meat, is ground by a meat grinder. It is used in many recipes, including hamburgers and meat loaf.

Subcategories

Refreezing is only a problem if the food isn't cooked in-between. As long the the thawed food is thoroughly cooked it is no problem to refreeze. The fact that it turned brown while frozen is a bigger issue. I could be "freezer burn" which is when frozen food has dried out. This happens a lot in fros…
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Keep in mind that burger patties in restaurants come in four typical sizes, 1/4, 1/3, 1/2, & 3/4 pound patties. The average person can be expected to eat the 1/2 pound patty at a typical barbecue. Multiply 40 by 1/2 and you get 20 pounds. Keep in mind, the leaner the meat, the less the shrinkage…
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Good question. To give an accurate answer, I must ask why is beef being measured in a VOLUME measurement? The short answer is 2.12 lbs of 80/20 cooked beef. The long answer is that beef should be measured by uncooked weight. This is because many US butchers package ground beef with a Meat to Fat …
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Answer Q. What are the microwave directions for Hamburger Helper Lasagna? A. 1. Crumble 1 lb lean ground beef into 2 1/2-quart microwavable casserole or bowl. Microwave uncovered on High 6 to 8 minutes, breaking up beef after 3 minutes, until brown; drain. 2. Stir in Sauce Mix, 1 1/4 cups ho…
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Guidelines say frozen ground beef should be used within four months It will start to dry out and become white along the edges
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One pound equals 16 ounces. Therefore, two pounds equals 32 ounces.
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In the United States, USDA recommends up to 4 months. Remember that how it is packaged will have a direct effect on the quality when you go to use it. Wrapping it loosely will allow freezer burn. Using those home vacuum packaging methods will slow down freezer burn, but other flavor changes can stil…
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Your question lacks detail to properly awnser...How big is the cow? are you making the whole freaking cow chuck or are you getting some steak and roasts out of the deal? Is this lean, extra lean, or have to wring it out to eat it?In either case a 1200 pound cow should yeld approx 450 - 500 pounds of…
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Answer Ground Chuck comes from the front shoulders of beef only Ground beef is a random mix of leftover pieces from cutting the beef into steaks and roasts and blending them together before grinding into burger. In other words Chuck is a specific cut and the other could have come from several dif…
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It is hard to measure exactly, but there are roughly 225 grams of ground beef in one cup. This can be helpful information when measuring to cook.
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uncooked ground beef can be kept in fridge well covered for about 5 days or until the bad smell of it tells you to throw it out. But the expiration date on package should also be noted.
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Ground beef should be used within two days of purchase, during which time it has been kept refrigerated.
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If sealed properly, about a week and a half. Otherwise no more than a week unless you are looking to get sick.
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Get some hamburger beef, and chop, chop, chop, until you think it's ground.
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NEVER ever feed 'processed' meat to reptiles ! Reptiles should only EVER be fed on food that is their NATURAL diet !
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In 100 grms of Beef (Brisket/Boiled) you can find an average of 330 Calories and 24g of fat.
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Answer Do about 1/3 each, or maybe slightly more ground beef for the fat content. I use 1lb ground beef, 1/2 lb ground pork and 1/2 lb of ground veal
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There are several safe methods for thawing frozen meats. They are: 1. In the refrigerator. 2. As part of the cooking process 3. In a microwave as long as food will be immediately cooked once thawed 4. Under cold running water or submerged in cold water frequently changed (every 30 minutes). The…
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Answer Yes, you should refrigerate hamburger meat or it will grow bacteria more quickly than if it was left out at room temperature..
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If it's been frozen previously and thawed but not cooked you can only refreeze it if it's been maintained at proper temperature in between (40F or below). It must be wrapped well and as much air as possible expelled so it won't develop freezer burn. If the meat has been cooked it can also be refroze…
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Likely around 0.25 g.
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Veal is leaner than ground beef and also much lower in calories. Veal is much more expensive than ground beef.
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organelle, cell, and tissue
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It takes about 16 to 17 pounds of hamburger meat to make 4 gallons. It takes about 4 pounds of hamburger to equal one gallon.
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Actual spoilage will depend upon a number of variables, including the quality of the meat before grinding, the cleanliness of the grinder and storage temperatures. Ground beef is generally considered to have a refrigerated shelf life of only a couple days. See Related Links.
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Yes it is good for you but dont eat alot of it.it has protein and could make you fat.
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Tthe US Department of Agriculture's website (see Related Links) states that it's best used within 4 months. It begins to lose quality after that time.
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Hi. According to the chart inside our freezer it should be OK for up to 3 months.
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16 ounces equals 1 pound of beef.
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The density of ground beef is: 950 Kg/cubic meter To put that into a more useful volume (i.e., for cooking with ground beef), ground beef is approximately: 2 lbs/quart (1.98 lbs/1quart). See this web site for an answer. http://www.tian.cc/2005/03/weight-estimation.html
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I just paid $2.49 for one pound of ground beef in Rockford, Michigan.
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450
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Yes. Once you have cooked the raw frozen ground beef and brought the meet up to boiling point. You should cover the pot and allow it to cool. Once it is cooled the cooked meet should be frozen immediately and will keep for 4-6 weeks if kept completely frozen. What you should not do is defrost the c…
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It all depends on how beefy you want it to be.
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If the meat smells bad, it is bad. Even if it still looks red it can still be bad. But grayness is a pretty good indicator, if it looks bad, and smells bad, it's definitely bad!
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It will start to stink n turn a different color.The different color is NOT a good indicator.Sometimes a store ground product is packed a little too tight. This will cause the inside to lose it's oxygen and lose it's bloom (bright red color). To restore the bloom, expose it to air for 5 or 6 minutes.
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General food standards tell you to disregard food left in the 'danger zone' for 4 hours or more. I wouldn't eat it. Answer It's okay if the sauce was prepared from fresh and/or freshly opened ingredients. Four hours out at room temperature won't hurt it. It isn't a good idea to put food in the …
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thaw in the fridge for about 2 days. it can be thawed at room temperature but watch carefully so it is used just when thawed so it will not spoil.
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If it smells ok I wouldn't worry too much however make sure you cook it properly. It doesn't take long for mince to start to discolor especially if there are no additives to make it look good. However if you cook it well you should not have much to worry about. "Color of Beef Beef muscle meat not …
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about 10 dollars
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It is probably freezer-burned and rancid. You should be able to tell from the fragrance of the meat - even in the frozen state. You likely won't be pleased with the results if you use it. Microbiologically, nothing would have increased in numbers if it was kept solidly frozen at 0°F. Pathogens do …
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Food should never stay at room temperature for more than 2 hours after they are cooked, whether it's meat, chicken, casseroles, etc.
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best to defrost in the refrig.
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680 calories1 lb of ground beef should yield four 1/4lb patties at 170 calories and 8 grams of fat
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The bacteria would be grounded up with the beef and it would be spread throughout the meat, making it ideal for the media to have bacterial growth throughout. Unlike the steak or roast where it would only have bacterial growth on the surface.
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If raw ground beef is eaten you get uncontrollable rashes and then you get diharea. Then after a week you get a disease called "Mad Cow Disease" Which will kill you slowly and very painfully like getting you limbs ripped out one by one.
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An average price for a pound of 85% lean ground beef in Washington State in 2010 is around $2.80, so 3 pounds would cost about $8.50. For ground beef that is fattier, you will pay less; for leaner, you will pay more. 3 pounds costs about $9-$10 in IL in 2011.
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You can make about 4 or 5 regular hamburgers with 1 pound of meat. But about 3 jumbo hamburgers. One, depends on the "grind". The fat will melt away as well as some water. If the meat is 72% meat you can get 3 hamburgers that weigh the 4 ounces that is considered a serving of meat. Fast food hambu…
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ingredients 1 small onion500g good-quality minced beef1 egg1 tbsp vegetable oil4 burger bunsAll or any of the following to serve: sliced tomato , beetroot, horseradish sauce, mayonnaise, ketchup, handful iceberg lettuce, rocket, watercress   Peel the onion, slice in half through the root and…
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Approximately 15-20, depending on how big you like your burgers. Actually you can make up to 40 patties with 10lbs of ground beef. A quarter pound patty is average if you are ordering a burger out. Although I prefer a larger 1/3 to 1/2 lb hamburger a 1/4lber is fine.JN...Or, 10 man-burgers. NA
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you can make 200 patties out of 50 lbs of hamburger meat i hope this helps who cares how many hamburger patties you can make
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Meat - particularly ground meat - should be thawed under refrigeration and should not be left on the counter to thaw. Some portions of the meat will become warm faster than others and could support microbial growth. Quick thaws are OK (microwave, water bath), but should be done only if the meat is p…
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3oz of meat is about the size of a deck of cards.
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They are actually about the same in terms of calorie count.
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Yes as long as it does not smell.
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Yoshi's Cafe on Halsted has the best Kobe (Wagyu) burger in the city. Costs about $20 and it is definitely a meal in itself.
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Ground beef does not have blood in it, no eats do. The red coloring is due to trace ammounts of hemoglobin which will tint fluid red.
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No, it is not a good idea. Thawing in the microwave speeds up bacterial growth. Any kind of meat that reaches room temperature should be cooked immediately, you can then freeze it. The only time you can refreeze meat is if it is still very cold or still partially frozen.
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If the ground beef is properly cooked, it will be safe to eat much longer than it is palatable. Why do this? Eat it as fresh as you can so it tastes good! This is not meant in any to denigrate the importance of food safety. Store foods safely and treat them with respect. If not, your body will remi…
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It depends on how lean the hamburger is: There are 621 calories in 1 pound of Ground Beef (95% Lean / 5% Fat). There are 798 calories in 1 pound of Ground Beef (90% Lean / 10% Fat). There are 1279 calories in 1 pound of Ground Beef (Hamburger, Approx 23% Fat, Frozen Patties). Also, note that when…
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About $5 to $10, depending on the quality and where you buy it.
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Because hamburgers are made with beef which is a red meat. Once cooked well done the meat becomes brown. If the meat is still red then it hasn't been cooked to well done. A lot of people prefer it medium rare which would leave the meat partially red. The more the meat is cooked the darker it becomes…
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it should wiegh less when cooked
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Between 1 - 1/2 lbs.ish
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Cattle.
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300 caloires for the patty.
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It depends on how old the meat is, but you would probably get a case of diarrhea, stomach pains, vomiting, and/or dehydration. thats a lie because YOU'LL DIE just kidding i ate a 2 year old hamburger and i feel fine
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Yes. The meat can become freezer burned and the fat can turn rancid. From a microbiological standpoint, nothing would have increased in population as long as it stays solidly frozen.
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About $4.00 per pound
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I wouldn't recommend it.
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The average hamburger is 1/4 of a pound. Resturants use this as an average.
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If you work on 120g per person per serve you should need approximately 2400g which is 2.4 kilos. Depending on what other ingredients you are adding (i.e. onion, carrot, celery) to round off the measure and to allow for any shrinkage use 2.5kilos.
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my very interesting friends the cows
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1 pound = 0.454 kilograms
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Food safety websites say 3-4 days. That's assuming that the ground beef was well cooked (no pink), and refrigerated shortly after cooking (not after sitting out for hours), and reasonably clean (no double-dipping or touching with hands, which would put saliva/hand bacteria on the meat). Refrigeratio…
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well i do sometime they have stronger stomachs than we do that's why they eat almost any thing but i am no expert just know form my dog a yorkie poodle.=]
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$2.49 per pound
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279 kcal
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surface area = greater availability to nutrients
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Three pounds - like you just stated... what is the world coming to?
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yes you can, by washing it with warm to hot water you will wash the fat off. i read that in a cooking book. i don't know if that's your purpose but you can and i have.
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The protein in beef varies depending on the cut. Three ounces of broiled top round contains 32 grams of protein per serving. A serving of broiled porterhouse contains 22 grams of protein.
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It depends what store you buy it from as prices could be different your best chance is to go on to food stores website and compere the prices.
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For many of the recipes to the following you can go to snider.mardox.com and look at the recipe pages or you can google recipes. I'm sure I'm missing hundreds of thousands of things you can cook, but this will get you started Tacos Shepherds Pie Hamburgers Mexican Lasagne Hamburger Helper Sali…
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none no meat has carbs
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Around 24 hours, but no more than that. It isn't going to be safe to eat until it is cooked. For best quality, ground beef should be cooked within 2 days of purchase. Freeze the meat if you won't be able to use it in that time frame. If your fridge has a super-chill drawer, you might get an extra d…
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It could be that the hamburger is not as fresh as you think. Sometimes ground beef is made with aged scraps. Make sure you talk to the store manager about it. You also might try purchasing from a different store.
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I read somewhere that it is due to the blood in the meat.
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