Ground Beef Selection

Ground Beef Selection

          For most applications, ground chuck is the best choice (see grinding your own). Chuck comes from an area of the animal that is more exercised, giving it more robust flavour. It has enough fat to make it juicy, but not so much it shrinks down to nothing when cooked keep in mind that the flavour compounds in fat also stimulate saliva flow, hence succulent and pleasurable dining experience.

          Chopped sirloin and ground round do make adequate burgers, but only if cooked to less than medium doneness. Longer cooking renders meat dry and flavourless. Although Canada now recommends all beef be cooked to at least medium doneness many top chefs and gourmets still choose flavour over cardboard and cook to rare or at most to medium rare. Choose your ground beef according to your tastes.