Generally, the term “meat” refers to the flesh of mammals such as beef, pork, and lamb. But it also refers to poultry, fish, wild game, and even insects. For this section, our attention will be focused on mammals that are domestically raised for food purposes.
Many chefs include most of the non-muscle organs of these animals as meat also. Examples of such are kidneys, liver, tongue, heart, and brain. USDA has quality grades for beef, veal, lamb, yearling mutton, and mutton. It also has yield grades for beef, pork, and lamb. Although there are USDA quality grades for pork, these do not carry through to the retail level as do the grades for other kinds of meat.
Since many cuts of meat such as steaks, chops, and roasts are labeled with a USDA grade, you do not have to be a meat expert to identify the quality you want. Just look in the meat counter or case until you find the cut you want. Then, look for the USDA quality shield on the package to make sure you are getting the quality you want.
Burgers come in many different tastes depending on the country you are in. Here are some exciting taste delights for you to discover and enjoy.
A little trivia to entertain us while we indulge in our burgers:There is some contention as to who invented the hamburger. In 1885, Charlie “Hamburger” Nagreen made claim to serving the first hamburger sandwich at the Outagamie County fair in Seymour, WI. The hamburger was described as a “flattened meatball” and “butter fried ground beef”.
Place a “boiled” burger on a piece of pumpernickel bread and top with an egg.
In a bowl mix the following: ground beef, wet bread, onions, mustard—and never forget an egg.
The Swiss enjoy their burgers the good old American way, except they add a bit of class by eating them with a knife and fork.
Spice it up with kimchi, which is a mix of pickled cabbage and some very hot peppers, and you have a Korean burger.
Called a pannbiff, the Swedes mix their ground beef in a brown sauce with fried onions and a special ingredient, Lingonberry preserves. Mmmmm, Good!
Ever have your meat turn grey while cooking? To eliminate the problem just cook a smaller amount in the same size pan.
Seems overcrowding causes excess steam and that is the culprit. Want to save money when buying meats? Check the cost per pound and you may find that some boneless cuts cost less per serving.
ALERT: some turkey bacon may contain as much fat as regular bacon! Read the labels.
...And finally a little hamburger humor (very little):
Q: How do you make a meat loaf?
A: Send it on a vacation!
The following video, Vintage Welch`s grape juice TV commercial, courtesy of You Tube.