Ground beef is a super versatile and affordable protein, so it’s no wonder we all buy it so often. And when ground beef goes on sale, it’s a great chance to stock up and save a little money!
But not all ground beef is created equal. The fat content and the cut of beef it comes from make a big difference in how it tastes and how you can cook with it. So, when you see ground beef on sale, it pays to know what you’re looking at.
This guide will walk you through everything you need to know to navigate those ground beef sales like a pro, so you can make smart choices and get the best bang for your buck.
Decoding Ground Beef Labels and Types
Navigating the ground beef aisle can feel like deciphering a secret code. Here’s a breakdown of what those labels actually mean.
Understanding Lean-to-Fat Ratios
You’ll often see ground beef labeled with ratios like 70/30, 80/20, or 90/10. These numbers indicate the percentage of lean meat versus fat. So, 80/20 ground beef is 80% lean meat and 20% fat.
Higher fat content generally translates to more flavor and juiciness, which is great for things like burgers. However, it also means more fat to drain off during cooking. Lower fat content is leaner and often considered healthier, but it can also be drier if you’re not careful.
The ratio you choose depends on what you’re making. That 70/30 blend is perfect for burgers where you want that rich, beefy flavor. But if you’re making tacos or chili and want to minimize fat, a 90/10 blend is the way to go.
Identifying Different Ground Beef Types
Beyond the lean-to-fat ratio, you’ll also see different names like “Ground Beef,” “Ground Chuck,” “Ground Round,” and “Ground Sirloin.” What’s the difference?
- Ground Beef: This is the catch-all term and can be a mix of different beef cuts. It offers the least control over fat content and flavor.
- Ground Chuck: This comes from the chuck primal cut (the shoulder) and is typically around 80/20.
- Ground Round: This comes from the round primal cut (the rear) and is leaner, often around 85/15 or 90/10.
- Ground Sirloin: This comes from the sirloin primal cut and is the leanest, often 90/10 or even leaner.
Ground chuck is known for its flavorful and juicy texture due to its higher fat content. Ground round, being leaner, can be a bit tougher if not cooked properly. And ground sirloin, while the leanest, can become dry if overcooked.
Evaluating ground beef quality during sales
So, you’ve found ground beef on sale—score! But before you load up your cart, take a few moments to evaluate its quality. Here’s what to look for:
Assessing color and appearance
When it comes to ground beef, color is key. You want to see a bright red surface, with some purplish-red underneath. That bright red color is a sign that the myoglobin in the meat has been freshly oxygenated.
Steer clear of ground beef that’s brown or gray all the way through, as that’s a sign it might be spoiling. Also, make sure the texture is firm, not slimy. A slimy texture indicates bacterial growth.
Checking the packaging and “sell-by” date
Always check the “sell-by” or “use-by” date. For the best quality, buy ground beef before the “sell-by” date. It can be safe to eat after that date if you’ve stored it properly, but the quality may not be as good.
While you’re inspecting the package, look for any tears or damage. Damaged packaging can let in contaminants and cause the meat to spoil faster.
Considering price per pound and unit size
To really compare deals, calculate the price per pound for different packages and brands. Larger packages are often cheaper per pound, but only if you can use them before they spoil. If you’re buying in bulk, think about portioning the ground beef and freezing it for later.
Safe Handling and Storage of Ground Beef Purchased on Sale
Scoring a great deal on ground beef is exciting, but it’s important to handle and store it safely to avoid foodborne illness.
Getting it home safely
Keep that ground beef as cold as possible on the way home. An insulated cooler bag is your best bet, especially if it’s warm outside. Make the grocery store your last stop before heading home so the ground beef isn’t sitting in a warm car any longer than necessary.
Proper Refrigeration
Get that ground beef into the fridge as soon as you get home. The coldest part of your refrigerator is usually the bottom shelf, so that’s where it should go.
Use or freeze ground beef within a day or two of buying it. Ground beef is highly perishable, so don’t let it languish in the fridge.
Freezing for Longer Storage
If you’re not going to use the ground beef within a couple of days, freezing is the way to go. Wrap it tightly in freezer paper or freezer bags, getting as much air out as possible to prevent freezer burn. Label each package with the date you bought it so you can keep track of how long it’s been frozen.
Ground beef can be stored in the freezer for 2 to 3 months without a big drop in quality. After that, it might get a little drier and less flavorful, but it’ll still be safe to eat.
Cooking Ground Beef Safely
Ground beef can harbor harmful bacteria, so safe cooking practices are crucial. Here are some tips:
- Use a meat thermometer. Cook ground beef to an internal temperature of 160°F (71°C). This is the temperature at which E. coli and other dangerous bacteria are killed.
- Prevent cross-contamination. Use separate cutting boards and utensils for raw and cooked ground beef. Wash your hands thoroughly with soap and water after handling raw ground beef.
- Cook thoroughly. Make sure there’s no pink meat left in the middle of the patty or dish. While color isn’t always the most reliable indicator of doneness, it can be a clue.
- Cool quickly. If you’re not serving the cooked ground beef immediately, cool it quickly and refrigerate it within two hours to prevent bacterial growth.
Conclusion
Knowing the different types of ground beef, what quality looks like, and how to handle it safely is key to getting the best value for your money. Being an informed consumer means you can save money while still ensuring the ground beef you buy is safe and high quality.
When you’re shopping for ground beef on sale, remember to pay attention to the lean-to-fat ratio, check the color and texture, and always note the sell-by date. Don’t forget to follow safe handling guidelines to prevent foodborne illnesses.
By putting this knowledge into practice, you can make smart choices when buying ground beef on sale. You’ll be able to create delicious and safe meals for yourself and your family without breaking the bank. Happy cooking!