4 Ground Beef Myths You Should Know About


There are several myths surrounding ground beef that have been perpetuated over time. Here are a few:

“Ground beef is always made from low-quality meat.”

This is not necessarily true. Ground beef can be made from various cuts of beef, including higher-quality cuts like sirloin or ribeye. However, it’s important to note that some ground beef may contain a blend of different cuts, including lean and fatty meats, which can affect the overall quality.

“Ground beef needs to be browned before adding it to a slow cooker.”

This is not true. While browning ground beef can add flavor and texture to dishes, it is not necessary when cooking in a slow cooker. The meat will still cook thoroughly and be safe to eat without being browned first.

“You can tell if ground beef is cooked by its color.”

This is not always true. While ground beef that is fully cooked will no longer be pink, it’s important to use a meat thermometer to ensure that the internal temperature has reached a safe level of at least 160°F (71°C).

“Washing ground beef can remove bacteria.”

This is not recommended. Washing ground beef can actually spread harmful bacteria to other surfaces in your kitchen, increasing the risk of foodborne illness. It’s important to handle ground beef safely and cook it to a safe temperature to prevent illness.


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