Medium-fat ground beef Calories

Yes, medium-fat ground beef works well for burgers because its fat helps keep the patties moist as they cook. Shape the meat gently and avoid pressing down on the patties, which can squeeze out juices.

Yes, you can usually swap in medium-fat ground beef, but the finished dish may be richer and release more fat. For soups, sauces, or casseroles, drain excess rendered fat if the recipe would otherwise become greasy.

Drain it if there is more rendered fat than your dish needs. For a sauce or stew, keeping some fat can add flavor, but removing the excess helps prevent a greasy texture.

Medium-fat ground beef shrinks because heat makes its fat render and its meat fibers contract. Patties shrink more when they are overworked or cooked at very high heat, so handle them gently and avoid pressing them.

Break medium-fat ground beef into small pieces in a hot pan and let it brown before adding sauce. Cook in batches if needed; overcrowding traps moisture and steams the meat instead of browning it.

Yes, medium-fat ground beef freezes well. Divide it into meal-sized portions, seal each portion tightly to limit air exposure, and label the packages so you can identify them and use older portions first.

Thaw medium-fat ground beef in the refrigerator, where it stays cold while defrosting. Avoid leaving it on the counter; once thawed, cook it promptly and do not refreeze it raw.

No, do not wash medium-fat ground beef. Rinsing can spread bacteria through splashes onto the sink, counters, and nearby utensils; cooking the meat thoroughly is the safer way to handle it.

Use a food thermometer to check that medium-fat ground beef has reached a safe internal temperature, since its color alone is not a dependable indicator. Clean the thermometer and any surfaces that touched the raw meat.