What is beef?
In the United States, all beefs sold must be sold by the Ministry of Agriculture (USDA). You may have noticed that many types of beef is sold by grade: Selection, selection or first -class. Of these, the selection of the least quality with less fat marbling is selected. In general, it can be harder and best for grilling, thin slicing and usually best served after marinating. Prime is the highest quality of beef that shows most fat and promises the greatest taste and sensitivity.
To have meat graded is optional and worth extra money. The harmonized meat is stamped on the outer "fat" cut with a rolled stamp. Of course, you will not see this stamp when buying a hamburger, but you may notice it when buying roasts. When beef is not a superior degree, at least USDA Choice, butchers or beef growers can decide not to have a stamp. This is called beef without a role.
Most beef without a cylinderwould probably be chosen, so it is often the cheapest you can find. Occasionally you will find a selection of beef without a cylinder, which has a little darker color and has more marbling. It is possible that this beef without a cylinder would actually be evaluated as a choice. Practically you will never find beef without a stamp, which would be classified as first -class, because the main beef brings such high prices. It is the advantage that beef growers will pay extra for the stamp, as they can charge more for their meat.
It should be noted that beef without a cylinder, which can come in the form of ribs, steaks, roast and burgers, was checked for safety. It just failed to sort. As a cook, if you want to save money, you can be sure that in addition to unforeseen problems, the meat is safe to use. Even graded meat is later produced in a contaminated environment. To keep on local paper for any food that can affect any of the foods,that you buy.
This may be particularly important for beef beef, because you usually want to prepare selected signs more rare. If you like well -made beef, the choice without a cylinder may not be a good choice, because cooking beef is longer translated into much harder beef. Alternatively, it can marinate meat for at least 12 hours before cooking, especially with acid marinade, to help analyze part of the toughness and create the tenderer's end product.
If you buy a hamburger without a cylinder or a hamburger any class, you want to prepare this beef fully cooked. You can serve any non -combat beef rare, but hamburger or minced beef means a better chance of contamination of E. coli. It should always be cooked until no pink color and juice remain. Creating thin hamburger patties with Bez-Roll beef will help reduce any toughness. In addition, the grinding process tends to act as Natural Delizer.