It's one of the leaner types of chopped beef for hamburgers
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How To Make A Hamburger  From Making Hamburgers Patties To ...  It's just linked to summer in a mysterious but delicious way. ... Traditionally, hamburgers are made with ground beef, and generally that's what people expect of a burger. ... The next step in learning how to make a hamburger is forming the patties. ... making burgers, but 1/2 a teaspoon of salt per pound of meat is a good start.
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How to Season Hamburgers: 9 Steps (with Pictures) - wikiHow  By learning to use simple ingredients correctly, you can take regular old hamburgers from boring to delicious. ... 1. Salt the patties after forming the burgers. Depending on your taste and on the ... It's not important to integrate seasoning into the burgers themselves. ... Ground beef isn't the most flavorful meat on the planet.
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Recipe: How to Make a Hamburger > Start Cooking  When making your own hamburgers, start with 1  pounds of ground beef with 20% fat content. ... It's not necessary to tightly pack the beef into shape. .... Your Welcome! startcooking.com is all about learning the basics and always will be!
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Making Some Sense Out of Ground Beef Labeling - Meat Science  One of the most commonly purchased items from the beef section is ground beef. Because of its functionality in a multitude of different entree items, ground beef is the ... If a package is labeled simply as hamburger, it has to meet all of the already ... labeling regulations or the type of information that most consumers request.
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What Is the Difference in Ground Round, Chuck or Hamburger ...  Some types of ground beef, such as ground round, come from a specific cut, but ... ... come from a specific cut, but hamburger contains meat from more than one cut. ... and fat, which determines the meat's flavor and whether it's tough or tender.
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Guidelines for slaughtering, meat cutting and further processing  Roasts from the chuck or shoulder of beef are less tender than the tenderloin; however, .... Next the foreshank and brisket are removed by cutting through the first ... This wholesale cut contains the first five ribs of the forequarter and may be ..... it and the silverside (outside portion of leg) and thick flank (front position of leg).
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There's nothing quite like a... homemade burger - GIF on Imgur  2 all beef patties lettuce cheese pickles onions on a sesame seed bun. ... You forgot the special sauce. Reply ..... Their "special sauce" is thousand island. Reply.
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Cut of beef - Wikipedia  Cuts of beef are first divided into primal cuts, pieces of meat initially separated from the carcass ... Since the animal's legs and neck muscles do the most work, they are the ... Different countries and cuisines have different cuts and names, and ... The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and...
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Drip Beef, Two Ways | The Pioneer Woman  Feb 3, 2010 ... Sides ... Then you shred the meat and let it sit in the juices until you're ready to serve ... you can easily remove the hardened fat that's risen to the top of the pan. ... Thick slices, not too thin. ... Now just cover it and keep warm until you're ready to serve itor stick ..... I love dipping a great sandwich in the juice.
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Skirt, Flank, Hanger, and Flatiron Steaks - Good. Food. Stories.  Feb 27, 2012 ... If you're used to picking your meat out of a shrink-wrapped array in a cooler ... Also like skirt steak, flank makes a mean fajita, and it's also an excellent ... piece of meat on its ownalong with the tenderloin, strip, and ribeye (all the ... A flat muscle off the shoulder blade, sometimes called a petite tender or a...
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The Food Timeline: history notes--sandwiches  chicken burgers ... In England beef was the meat of choice; in America it was ham. ... Eating a sandwich requires neither crockery nor cutlery, and as the hand comes in ..... We think: if Mr. Taylor did not write sometimes write about food in his ...... Spread slices of bread with Beech-Nut Peanut Butter ready for the children...
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Not Your Average Joe: Mix It Up With the Messy Meat and Tomato ...  Feb 5, 2014 ... The origins of the sloppy Joe sandwich is almost as messy as the dish ... staple  typically made with ground meat, tomato sauce or ketchup, onions and ... in the school cafeteria, would make you think twice about brown-bagging it. ... In 10-inch skillet, cook beef, onions and celery over medium heat 8 to 10...
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Skirt, Flank, Hanger, and Flatiron Steaks - Good. Food. Stories.  Feb 27, 2012 ... What's the difference between skirt steak, flank steak, hanger steak, and flatiron steak? ... from the abdomen, the skirt steak is actually the cow's diaphragm muscle, ... sometimes called a petite tender or a top blade steak, the flatiron has ... What's more, the animal is cut up differently in France, so that adds to...
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Primal and Subprimal Cuts of Beef & the Steaks They Produce  Chuck, Brisket, Shank, Rib, Short Plate, Loin, Flank, Round. Primal and Subprimal ... Beef foreshank is very flavorful and high in collagen. Typically, it is used in...
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BBQ - Chopped vs. Pulled - Chowhound  Apr 8, 2010 ... ... BBQ - Chopped vs. Pulled discussion from the Chowhound food community. ... I grew up in eastern NC and prefer chopped BBQ. Chopping ... I suppose I'm going to have to try The Pit again. I've been there .... CBS Interactive, All rights reserved | A TV Guide site | Privacy Policy | Ad Choice | Terms of Use.
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Beef Grading - BeefResearch  The grade of a beef cut sold at retail can be an important selection factor for many consumers. ... The USDA Standards include two separate grade ... Eating quality generally is most desirable for Prime beef and least desirable ... Figure 1: Qualily and Yield Grade Stamps for Beef Carcasses ... Choice, Select and Standard.
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USDA Blog  What's Your Beef  Prime, Choice or Select?  Jan 28, 2013 ... Quality grades are widely used as a language within the beef industry, making ... Choice beef is high quality, but has less marbling than Prime. ... Also, there is often a difference between a cut of meat that has a lot of fat on it, vs a .... Also does all meat sold in stores require usda inspection and stamping?
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What Everybody Ought to Know About Beef Cuts - Clover Meadows ...  Nov 24, 2014 ... There are 8 primal beef cuts: chuck, rib, loin, round, flank, short plate, ... stores and butchers can cut beef in a variety of ways and name it however is ... Chefs know that if you tenderize it with a marinade or rub, and cook it low and slow, it'll melt in your mouth. ... It's found near the abdomen, and it's fattier.
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Meat Cuts & Grading  If the bones are carefully removed, slices of rump steak** may be cut quite easily, ... Typical primal cuts are the forequarter, loin (from scapula to ilium), flank (from ... Differences in tenderness between cuts of meat from various parts of the veal .... The primal beef cuts removed from a hanging carcass are the front quarter,...
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Cocktail Hour - Steph C. left tips and reviews on 190 businesses.  For the purposes of this list, soju cocktails, scorpion bowls, vodka Diets, etc. do not ... The steak is beautifully tender and red, and it comes together very well with the .... It was also fantastic - beef patty, confit pork belly, arugula, Morbier cheese, and a ... merguez sausage, and roasted red bell peppers in a Moroccan broth.
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USDA Blog  What's Your Beef  Prime, Choice or Select?  Jan 28, 2013 ... Choice beef is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, ... Select beef is very uniform in quality and normally leaner than the ... BigPharma has you in it's grip. .... Is Hotel cuts a grade or just a way separate the best for pricing, and...