Ideal in recipes you don’t get to drain after cooking, like meat loaf or cabbage rolls.
GROUND BEEF | Recommended
1. Cook thoroughly in nonstick skillet over medium-high heat for 8 to 10 minutes, breaking into chunks with wooden spoon while cooking, until 160°F (71°C) throughout when tested with a digital instant read thermometer.
3. Add to pasta sauce or soups or use in chili, casserole, taco and soup recipes, seasoning to taste.
BURGERS | Alternate
Patties Combine 1 lb (500 g) Extra Lean Ground Beef with 1/4 cup EACH bread crumbs and minced onion in large bowl.
Stir in 1 lightly beaten egg, 1 tbsp Worcesershire sauce and salt and pepper (as desired).
Form into 4 patties, 3/4-inch thick.
Grill, broil or pan-fry using medium-high heat for 10 to 14 minutes, turning over at least twice during cooking until a digital thermometer inserted sideways into centre of each patty reads at least 160°F (71°C).
All ground beef comes designated as Extra Lean, Lean, Medium or Regular, based on the maximum fat content. This designation is the same for all ground meats: beef, turkey, veal, chicken, pork and lamb.
Ground beef is 100% beef with no additives, fillers or colours.
The colour of cooked ground beef is not a reliable indicator of doneness. For example, ground beef that is fully cooked (to 160°F/71°C), may look pink if the meat is combined with natural occurring nitrites from bacon or some vegetables. OR, ground beef may look grey in appearance before it is fully cooked (i.e. when it is less than 160°F/71°C), due to factors like aging, etc. Use a digital instant read thermometer as the most reliable way to determine that ground beef cooked properly.