What is the difference (if there is one) between ground SIRLOIN & regular ground beef?!
I find alot of American- based cooking sites will say specifically in a recipe: "ground sirloin" but other sites will word as "ground beef"/ Is there a difference at all!?Www@FoodAQ@Com
Answers:
In the US, standard names are assigned to ground beef with varying degrees of fat content!.
Keep in mind that these guidelines are according to United States standards!. Variations will occur in other countries!.
Ground hamburger: Ground from less tender and/or less popular cuts of beef!. Generally the butcher reserves trimmings from other meat cuts (excluding innards) to grind into hamburger and ground beef!. This means in theory there could be pieces of sirloin, chuck, ribs, or even filet mignon in that package of hamburger!. According to USDA standards, hamburger may have fat added, but cannot contain more than 30% fat by weight!.
Ground beef: Basically the same as ground hamburger but it cannot have added fat!. It cannot contain more than 30% fat by weight!.
Specialty ground beef: If the label says it's ground sirloin or ground chuck, then those are the only parts included in the grind!. These grinds are typically more expensive and leaner than the all-inclusive ground beef or hamburger!. However, buyer beware!. Ground sirloin or ground round can conceivably be no leaner than inexpensive ground beef, yet still be properly labeled as long as it doesn't claim to be lean!. Don't depend on the cut to define leanness!. The following percentages are used as a guideline for specific cuts:
Ground chuck : 80 to 85 percent lean / 15 to 20 percent fat
Ground round : 85 to 90 percent lean / 10 to 15 percent fat
Ground sirloin : 90 to 92 percent lean / 8 to 10 percent fat
Lean ground beef: Must meet the requirements of ground beef but may not contain more than 22 percent fat!.
Extra-lean ground beef: Must meet the requirements of ground beef but may not contain more than 15 percent fat!. Www@FoodAQ@Com
Keep in mind that these guidelines are according to United States standards!. Variations will occur in other countries!.
Ground hamburger: Ground from less tender and/or less popular cuts of beef!. Generally the butcher reserves trimmings from other meat cuts (excluding innards) to grind into hamburger and ground beef!. This means in theory there could be pieces of sirloin, chuck, ribs, or even filet mignon in that package of hamburger!. According to USDA standards, hamburger may have fat added, but cannot contain more than 30% fat by weight!.
Ground beef: Basically the same as ground hamburger but it cannot have added fat!. It cannot contain more than 30% fat by weight!.
Specialty ground beef: If the label says it's ground sirloin or ground chuck, then those are the only parts included in the grind!. These grinds are typically more expensive and leaner than the all-inclusive ground beef or hamburger!. However, buyer beware!. Ground sirloin or ground round can conceivably be no leaner than inexpensive ground beef, yet still be properly labeled as long as it doesn't claim to be lean!. Don't depend on the cut to define leanness!. The following percentages are used as a guideline for specific cuts:
Ground chuck : 80 to 85 percent lean / 15 to 20 percent fat
Ground round : 85 to 90 percent lean / 10 to 15 percent fat
Ground sirloin : 90 to 92 percent lean / 8 to 10 percent fat
Lean ground beef: Must meet the requirements of ground beef but may not contain more than 22 percent fat!.
Extra-lean ground beef: Must meet the requirements of ground beef but may not contain more than 15 percent fat!. Www@FoodAQ@Com
Ground beef is made of all the leftover scrap trimmings from a cow when it is butchered!. So you're getting some sirloin as well as tenderloin, brisket, round, even filet minion!.
Ground sirloin is only made up of pieces from the sirloin cut of the cow (usually bottom sirloin because it is lower quality)!.
Recipes call specifically for specifically ground cuts of meat because they have distinct flavors and textures that are constant as opposed to ground beef where you never really know what you're getting besides beef!. It really won't make much of a difference if you sub one for the other but it will be a little!.Www@FoodAQ@Com
Ground sirloin is only made up of pieces from the sirloin cut of the cow (usually bottom sirloin because it is lower quality)!.
Recipes call specifically for specifically ground cuts of meat because they have distinct flavors and textures that are constant as opposed to ground beef where you never really know what you're getting besides beef!. It really won't make much of a difference if you sub one for the other but it will be a little!.Www@FoodAQ@Com
Ground sirloin is virtually fat free, ground beef renders a lot of fat!. As a result, ground sirloin is much dryer and tougher when grilled or fried and ground beef is more tender and greasier!. Ground round is close to ground sirloin with a little more fat, ground chuck is closer to ground beef!.
In a nutshell, the scale for ground meats would be ground sirloin at the top of the spectrum, ground round is second, ground chuck third and ground beef last!.Www@FoodAQ@Com
In a nutshell, the scale for ground meats would be ground sirloin at the top of the spectrum, ground round is second, ground chuck third and ground beef last!.Www@FoodAQ@Com
They are both beef; the only difference is fat content!. Ground beef (in the US, anyway) is up to 30% fat, by weight! Ground sirloin is much leaner, something like 8% fat!. it costs more, too, but then you have less waste adn more edible food (meat)!. It's a trade-off!.
For everyday ground meat ("mince" as UK people call it), I like Ground Chuck, which is about 15-20% fat!. Just enough fat for flavor, but I don't feel like I'm skimming off half of it to pitch, either!.Www@FoodAQ@Com
For everyday ground meat ("mince" as UK people call it), I like Ground Chuck, which is about 15-20% fat!. Just enough fat for flavor, but I don't feel like I'm skimming off half of it to pitch, either!.Www@FoodAQ@Com
Sirloin is a better cut of meat!. Ground beef is usually just a lower grade of meat, Www@FoodAQ@Com
The fat content, sirloin has very little fat and regular ground beef is high in fat!.!.!.!.Siloin is more expensive!.!.!. A sirloin steak is a cut of meat and not ground up!. Good to grill!.!.!.Www@FoodAQ@Com
Sirloin is a better cut of meat and less fatty than ground beef!.Www@FoodAQ@Com
sirloin has less fat and costs more!.Www@FoodAQ@Com
No one has mentioned the differences between the two in regards to food safety!. Ground beef is made from every part of the cow!. It is is also at a higher risk for e-coli!. This is because they use intestines (which contain feces)!. E-coli is only found in feces and urine!. This is why the health department requires restaurants to cook their hamburger patties to to 155 F (well done) in order to be safe!.
Ground sirloin is just that!. It is a higher quality of meat and they don't add organ meat to it!. However, I would still question the safety of ground sirloin!. No one knows if the meat grinder at the meat processing plant was cleaned before the sirloin was ground!. All ground meats should be cooked to 155 F or higher!. If you grind your own sirloin at home, you can cook it rare!. There is not risk because it is just ground steak!.Www@FoodAQ@Com
Ground sirloin is just that!. It is a higher quality of meat and they don't add organ meat to it!. However, I would still question the safety of ground sirloin!. No one knows if the meat grinder at the meat processing plant was cleaned before the sirloin was ground!. All ground meats should be cooked to 155 F or higher!. If you grind your own sirloin at home, you can cook it rare!. There is not risk because it is just ground steak!.Www@FoodAQ@Com