Speckle Park Cook Book Glossary

Ground & trim

Ground beef

Ground beef is made from the trimmings of other cuts, most often chuck, round and sirloin, passed through a grinder. It is the most versatile and widely eaten form of beef, and one of the best-value ways to buy it.

Packs are labelled by lean-to-fat ratio, from 70/30 to 93/7. Higher fat means more flavour and juiciness, which suits burgers, while leaner grinds suit sauces where you can drain the fat. A good all-round choice is 80/20, and ground chuck gives the best flavour.

Always buy it fresh and keep it cold, because grinding spreads surface bacteria through the meat.

Techniques

Because bacteria are mixed throughout, ground beef must be cooked to 71°C (160°F) in the centre, a firm doneness guideline that is different from steak. A thermometer is the easy way to check.

For burgers, handle the meat gently: shape the patties loosely and avoid overworking, which makes them dense. Season the outside only, press a dimple in the centre, then grill or pan-fry over high heat for about four minutes per side so they develop a deep brown crust.

For sauces, brown the meat in a wide pan, breaking it into small pieces, then simmer it with tomatoes or spices for an hour for a ragù or chilli. Ground beef also goes into meatloaf and casseroles that you bake in the oven.

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