Learn how to properly cook ground beef so that it remains juicy but is nicely browned. I’ll share my techniques with you so that every time it turns out perfectly.
In my opinion, being able to cook ground beef effectively is a crucial skill. I use ground beef in my go-to pasta sauce, baked ziti, nacho dip, and this simple Mexican skillet dinner, among many other dishes. Those are just a few recipes, though. You can use ground beef in practically everything.
How to Choose Ground Beef
Always check the sell-by date on the label before purchasing ground beef, and select the freshest package available. Wrap the fresh ground beef tightly in foil or place it in a sealable freezer bag before freezing it for longer storage. Use the ground beef within three to four months and remove as much air from the freezer bag as you can to prevent freezer burn. For even longer storage, consider a vacuum sealer system. Ground beef can be kept frozen and vacuum-sealed for two to three years. Be sure to include the name, a use-by date, and the weight on labels for packages.
Another crucial aspect to take into account is the lean beef to fat ratio. The most popular ratio for ground beef is 85/15, and it’s a good all-purpose option. For the juiciest burgers and the tastiest meatloaf, choose a higher fat content—70/30 to 80/20—or add some ground pork to the mixture for additional fat and moisture. For tacos, sauces, or when browning ground beef crumbles to freeze for recipes, extra-lean ground beef—90/10 or 93/7—is a good option. Additionally, it’s the best option for dishes that are difficult to drain, like casseroles and stuffed peppers.
How to Cook and Brown Ground Beef
- To prepare ground beef for a recipe or to freeze it for later use, follow these instructions.
- Place a large skillet or saute pan over medium-high heat. Heat a tablespoon or two of vegetable oil or extra virgin olive oil in the skillet if you’re cooking very lean ground beef. About two to three minutes before the beef is done, add onions or other chopped seasoning vegetables, or cook them separately.
- Add approximately 1 to 1 1/2 pounds of ground beef to the pan once it’s hot. As the ground beef cooks, break it up into smaller pieces with a spatula or wooden spoon. To ensure that the beef cooks and browns evenly, try to maintain the pieces at roughly the same size.
- Cook the beef for an additional 6 minutes, or until no longer pink.
- To drain the beef thoroughly, use a slotted spoon. Put the beef on a plate or pan that has been lined with paper towels.
- Use the beef in your recipe or freeze it, labeled with the name and date, in sealable freezer bags after the paper towels have removed the surplus fat. Store fully cooked, frozen ground beef for up to four months in the freezer. The beef can be kept for a lot longer if vacuum sealed.
- The drippings from cooked ground beef can seriously damage septic tanks and drains. Never pour the excess cooking fats down the drain. In addition to causing issues with the plumbing in your own home, fat can also clog sewer drains, which can have an adverse effect on an entire neighborhood. Extra fats and drippings should be poured into a container and left to stand until they solidify. Dispose of the solid fat in the trash.
- When cooked, ground beef will shrink, as it does with all meat and poultry. The moisture and fat content affect how much will shrink. Meat loses about 25% of its weight after cooking. Buy about 1 1/4 pounds of ground beef if you need 1 pound of cooked ground beef.
- Never partially cook ground beef. Incomplete cooking of the beef can allow harmful bacteria to survive. When the beef is later cooked, the surviving bacteria may continue to exist because of their ability to multiply to such an extent. Never eat or taste the undercooked ground beef.
- The refrigerator is the safest place to thaw ground beef because the cold prevents bacteria from growing there. Put the ground beef in a sealable food storage bag and submerge it in cold water for quick defrosting. When it has fully defrosted, cook it right away after changing the water every 30 minutes. If the beef has been microwaved or defrosted in cold water, do not refreeze it.
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FAQ
How hot should ground beef be cooked?
There are three crucial temperatures to keep in mind when preparing meat or eggs at home: fresh meat steaks, chops, and roasts should be cooked to 145°F, and all ground meats and eggs must be cooked to 160°F. Use a thermometer to check temperatures.
Can you cook ground beef on high heat?
How to Cook and Brown Ground Beef. Here’s how to cook ground beef so that you can use it in a recipe or freeze it for later. Place a large skillet or saute pan over medium-high heat. Heat a tablespoon or two of vegetable oil or extra virgin olive oil in the skillet if you’re cooking very lean ground beef.
Why should ground beef not be cooked on high heat?
The “Danger Zone,” or temperatures between 40 and 140 °F, is where bacteria multiply quickly. 4 and 60 °C). Store ground beef at 40 °F (4 °C) to keep bacterial levels low. Use within two days if it’s below 4 °C, otherwise freeze. Cook ground beef to a safe internal temperature of 160 °F (71 °C) to eliminate harmful bacteria. 1 °C).