Get Ready

Start with 1 lb (500g) of ground beef. Ground beef is nutritious and an excellent source of protein, zinc and vitamin B₁₂ and a good source of ready-to-use iron.

There are lots of ground beef options from which to choose. This handy guide will help you bring home the best ground beef for the meal that you‘re making.

EXTRA LEAN (10% maximum fat). Use in flavour-packed recipes that you don’t drain after cooking. Use in meat loaf, cabbage rolls or stuffed peppers.

LEAN (17% maximum fat). Canada‘s No.1 grind is a good all-purpose grind.

MEDIUM (23% maximum fat). Use in recipes where fat drains off while cooking, such as burgers and meatballs, or drain the pan-fried meat.

REGULAR (30% maximum fat). Brown and drain before adding other ingredients. Use in pasta sauce, casseroles or tacos.

Cook‘s Notes:
All ground beef comes designated as Extra Lean, Lean, Medium or Regular, based on the maximum fat content. This designation is the same for all ground meats: beef, turkey, veal, chicken, pork and lamb.

More Notes:
Have you tried “Steak Experience” Ground Beef? Look for the names Sirloin, Chuck and Round on packages of ground beef. These names indicate that the ground beef is made from a single cut, not a mix. Ground Sirloin tastes like Sirloin Steak for example – it’s ground beef gone gourmet – ground beef with cachet!

Simply Cooked Ground Beef

Pan-fry a pound of ground beef or make up a BIG Batch to cook up convenience.

1. Cook ground beef in large deep skillet over medium-high heat for 8 to 10 minutes, breaking into small chunks with back of spoon or potato masher while cooking. Cook thoroughly until completely browned.

2. Drain if necessary.

3. Add to pasta sauce, chili, casserole, taco and soup recipes, seasoning to taste.

OR Make fabulous formations: Master Meatballs with a simple Step-by-step lesson; make Marvellous Meat Loaf or try your hand at the best in Backyard Burgers.

Mastering Meatballs

Meatballs are always a hit - who doesn‘t love‘em! Perfect as appetizers or moved into mains, meatballs can come in all kinds of sizes, flavours and yes, even shapes – check out our Step-by-Step Lesson including a super simple square version!

Marvellous Meatloaf

When it comes to comfort meat loaf fits the bill! Follow the basic recipe in our Step-by-Step Lesson to make our best meat loaf: Classic Meat Loaf with Pepper Jelly Glaze.

Big Batch Ground Beef

Big Batch is the way to go for meals you can make in minutes – faster than even take-out! Check out our simple Step-by-Step Lesson and watch the video.

Beautiful Burgers

Backyard burgers done on the grill are so simple, yet so delicious! Here is our Step-by-Step Lesson to make your backyard burgers the best they can be!

Feature Recipe: Mexican Meat Loaf Tacos

Scratch Big Batch Beef

Orange Ginger Beef

Baked Enchiladas

All-New Shepherd‘s Pie

Look for more easy recipes at LifeMadeDelicious.ca

Ground Rules for Ground Beef

Packaged On or Best Before dates on pack are the best guides to freshness.

Cook or freeze fresh ground beef within one day of the Packaged On date, OR by the Best Before date. Once any pack is opened, cook or freeze within one day.

Colour Confusion

Ground beef colour is variable and not a good indicator of freshness. For example, ground beef will be dark purple until it meets oxygen. That‘s why ground beef in the centre of a pack won‘t match its cherry-red surface colour.

Watch the video-shorts for what you need to know on how to handle beef and other fresh foods while shopping and in the kitchen.

Big Chill

• Refrigerate ground beef within 1 to 2 hours of purchase.
• Refrigerate at 40°F (4°C) or lower, on bottom shelf to avoid dripping onto other foods.
• Thaw in the fridge, allowing 12 to 15 hours per pound (500 g). OR thaw in the microwave, cooking immediately after thawing.

Come Clean

• Wash your hands with soap and water before and after handling raw meat.
• Use separate dishes and utensils for raw meat, cooked meat and other foods.
• Use clean utensils and plates when switching between cooked or raw ground beef.

Separate Lives

• Keep raw meats and their juices separate from other foods when shopping, storing and cooking.

Clever Cook

• Cook all ground beef thoroughly, to 160°F (71°C). Test temperatures with a digital instant-read thermometer. Never eat ground beef rare.