73/27 Ground Beef

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

JGDean

Sous Chef
Joined
May 7, 2006
Messages
543
Location
Northwest Florida
I just bought 4 pounds of freshly ground 73/27 beef way dirt cheap. I browned some of it to use in soup, etc and rinsed in a colander with hot water. How can I utilize the rest without ingesting all the fat?
 
I steam my ground beef in a stove top rice steamer, heating it until all of the fat melts down into the steaming water, leaving ultra lean ground beef behind. I either then refrigerate it until needed (It will last about three days since there's no fat to go bad) or I use it immediately to make made-rites (loose meat mixed with diced, sauteed onions on a hamburger bun. Ketchup and mustard optional.
 
Prep it the same way you did for the soup. Then, spread it out evenly on a cookie sheet and freeze. Scrape it all into a tightly sealed bag and use it later for pizza topping, taco meat, meat sauce, chili, etc. It is a convenient crumbly ground beef product you can use for anything you can think.
 
You wrote that you don't want to ingest all that fat. But, I would use some of that meat to make beef breakfast sausage. The fat really adds to the flavour in breakfast sausage.
 
Back
Top Bottom