Ground beef accounts for approximately 60 percent of all beef consumption in the U.S.
What’s the difference between Hamburger, Ground Beef, Ground Round, or Ground Chuck?
Hamburger meat is essentially the same as ground beef, which can contain meat and trimmings from any of the primal cuts of beef, however there is a difference between hamburger meat and ground beef.
Ground beef can’t have extra beef fat added to the mix, while hamburger can, as long as it doesn’t contain more than 30 percent total fat.
Also ground beef or hamburger may not have added water, phosphates, extenders or binders, so basically the difference between ground beef and hamburger comes down to how the fat is added to the ground up beef.
So why do some people call “hamburger” ground chuck or ground round?
If your meat is ground round or ground chuck, then all of it must come from the specific primal cut, whereas the ground beef can be made from a combination of the primal cuts with no added beef fat, and the hamburger can be comprised of beef from multiple primal cuts and can have fat added to its mixture as long as it does not exceed 30 percent total fat to achieve a desired beef to fat ratio. Chuck is cut from the shoulder, which contains enough fat to add flavor and juiciness and is a good choice for hamburgers.
Round cuts of beef come from the hind leg. Ground Round is the leanest type of ground up beef, but this cut can become dry when cooked beyond medium rate, also note that a burger cooked to medium rare will not reach the temperature required to kill bacteria.
If a beef product is labeled as a lean product is must have less than 10 grams of fat within each 100 grams of beef, and for it to be called extra lean is must have less than 5 grams of fat per 100 grams of beef.
Can antibiotics be used in cattle raising and are they in your hamburger?
Antibiotics may be given to prevent or treat disease in cattle. No different than if you or I go to the doctor with a sinus infection and the doctor prescribes an antibiotic to clear our bodies of the infection. If an animal is given an antibiotic there is a withdrawal period that is required from the time the antibiotic is given to allow the residues of the antibiotic to exit the animals system before that animal can be slaughtered.
Always check the labels of what you are buying and be aware of the wording and what it means on the label in order to know what exactly you are purchasing.