Best all-ground
Photo: Beef and Polenta Bake
Photography by Michael Alberstat
Ground beef is tasty, versatile, economical, convenient and nutritious. It's also Canada's most popular pick at the meat counter. Whether for family-pleasing everyday meals or for entertaining, our recipes show just how delicious ground beef is in casseroles, soups, sauces, meat loaves and burgers.
Ground beef
• When trimmed of all visible fat, all cuts of raw beef, except short ribs, qualify as lean.
• On average, 100 grams of raw lean ground beef (the size of a deck of cards or computer mouse) has one-third less fat than a chocolate bar. As well, almost half the total fat is monounsaturated, a fat known to increase HDL, or "good," cholesterol.
• Cooking reduces the amount of fat in ground beef by one-third because fat drips out when barbecuing or broiling and can be drained off after pan-frying.
• Different grades of beef have different fat contents: extra-lean has up to 10 per cent fat; lean has up to 17 per cent fat; medium has up to 23 per cent fat; and regular has up to 30 per cent fat.
• When browning loose ground beef, no fat is required. Sauté in pan over medium-high heat (without onions, garlic or herbs) until no longer pink. Drain. Add onions and flavouring after cooking so no flavour is lost when draining off fat.
• To drain cooked beef, tip pan and use large spoon to spoon off all fat. For a more dramatic method of reducing fat, rinse cooked ground beef in sieve under hot water.
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