Ground Beef

It all depends on how beefy you want it to be.

That is 908 gm.

It’ll last 2-3 days in the fridge and can also be frozen for longer storage: http://www.stilltasty.com/fooditems/index/16507

Unlike Stop & Shop and some other chains, Big Y DOES indeed currently sell beef products with so-called "pink slime". It is not in their fresh beef, but it is in some of their frozen beef products.

I verified this with the store manager in Avon, CT on 3-29-12.

59 cents

8 ounces = Half a Pound OR 226 Grams

A burger is broken down mechanically by biting into it. The food in the mouth sets off salivary glands that secrete salivary amylase, which breaks down amylase in the burger. When the food is broken down enough, the tongue shapes the food in a bolus, or a ball. The bolus is pushed back to the pharynx at the back of the throat. The food stimulates the opening of the flap so the good goes down the esophagus, rather than the windpipe. Because of peristalsis, rhythmic waves created by muscles in the throat, the food slides easily down the digestive tract. Salivary amylase continues to break down the starch all the way down the esophagus

well it is healthy and you need it because that way you can have a heathier and a better life by doing that

Most experts do not recommend refreezing meat that has thawed but there are some conditions under which it can be done with no harmful consequences. I've done it on occasion. I think the reason they flatly discourage it is because so many people would do it even when their handling of the meat is outside the parameters of safety so it's easier to just say "Don't do it". First, the meat MUST be kept cold, even if thawed, the entire time. If it's only partially thawed, that's better. If it's thawed, it should not have been left on the counter to thaw because it would not stay cold. The meat should be wrapped - either in foil, plastic wrap, or a plastic bag. In other words, meat that has been kept wrapped is less likely to be subject to more bacterial contamination than is safely overcome. Of course it should be discarded if there is any "off" odor. Do not ever refreeze any type of meat or poultry that has been thawed and has been at room temperature for a length of time. That's asking for problems. But if it's still cold, it will be okay to refreeze once. The times I've done this is when I have taken something out of the freezer and put it in the refrigerator to thaw, then my husband might suggest going out to dinner or picking up something to bring home. I seldom turn down that kind of offer so that's when I've refrozen what I had thawed. I've never had a problem.

Meatballs should be cooked longer so they flavor the sauce. However, I eat my steak rare and if you are not eating a beef/pork combo meatball, you should live. The pink color might be coming from the seasoning or from the sauce ingredients and not from a lack of thorough cooking. For instance, celery added to a meatloaf recipe can keep it pink. Or rosemary acts as an antioxidant to maintain hamburger color.

Your best bet to assure thorough cooking is to check the temperature of the meat balls with a thermometer. The recommendation is to cook ground beef to 155°F.

Unfortunately, from a food safety standpoint, eating a steak is very different from eating ground beef. Since the pathogens of concern reside as contaminants on the meat surface, a rare steak is usually not dangerous since the surface of the meat is cooked, Beware of pinned steaks! But with ground beef, the surface of the meat has been mixed in throughout the meat. That's why the recommendation is to not eat rare burgers.

No, because in order to cook that item you require quite a bit of heat. That heat is going to defrost it no matter what you do. It would be nearly impossible to have it in a frozen state while cooking with any technology currently available.

• It smells unusual
• It is not all the same colour
• There could still be some hard bits of meat where the burger has not defrosted
• There could be mould beginning to grow
• It may taste odd.

Foods of this kind can be frozen for a long time. If it is stored in an air tight container. It can last up to 6 months to a year in the freezer.

Yes, you can refreeze ground beef after it has been cooked. Once the freshly cooked beef has cooled to room temperature put it in a container and freeze it immediately.

It will keep for up to 3 months frozen. However once it is frozen, while it is OK to thaw it and reheat it to eat, you should NOT allow it to thaw then refreeze it.

In general the process of cooking food (to boiling point for 10 - 15) minutes will kill any bacteria in the food. Thus if you allow it to cool covered then freeze it immediately it will be largely free of bacteria (there will be some that come form the air after it has cooled) and thus it will keep good to eat for some time.

it is a 1,000 dollars stupid no its like 5.00 figure it out dumbo

Yes. The date on fresh meat is there for a" best if used by" date. You can eat it without fear after the date. No longer than 5 to 7 days if kept in the refrigerator. Up to 3 months if frozen.

You should always brown the ground beef before making chili, whether in a crock pot or otherwise. This assures that the meat is cooked quickly, and also allows any grease that accumulates during cooking to be drained.

"http://wiki.answers.com/Q/How_much_does_ground_beef_weight"

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 beef. ground or otherwise..