Why is beef called a red meat?

Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat. Beef is called a red meat because it contains more myoglobin than chicken or fish. Other red meats are veal, lamb, and pork.

Is it dangerous to eat raw or undercooked ground beef?

Raw and undercooked meat may contain harmful bacteria. USDA recommends not eating or tasting raw or undercooked ground beef. To be sure all bacteria are destroyed, cook meat loaf, meatballs, casseroles, and hamburgers to 160 °F. Use a food thermometer to check that they have reached a safe internal temperature.

What kind of bacteria can be in ground beef?

Raw and undercooked meat may contain harmful bacteria. USDA recommends not eating or tasting raw or undercooked ground beef. To be sure all bacteria are destroyed, cook meat loaf, meatballs, casseroles, and hamburgers to 160 °F. Use a food thermometer to check that they have reached a safe internal temperature.

Is the E. coli O157:H7 toxin killed through cooking?

A toxin is not present in the meat itself. If food contaminated with E. coli O157:H7 is not cooked to a safe temperature, and a person eats this food, the bacteria produce large quantities of a potent toxin that forms in the intestine of the person. The disease, called Hemorrhagic colitis, causes severe damage to the lining of the intestine. The actual infectious dose is unknown, but most scientists believe it takes only a small number of this strain of E. coli O157:H7 to cause serious illness and even death, especially in children. The bacteria are destroyed by thorough cooking. Ground beef should be cooked to 160 °F. Illnesses caused by E. coli O157:H7 have been linked with the consumption of undercooked ground beef. Raw milk, apple cider, dry cured sausage, and undercooked roast beef have also been implicated.

Where is E. coli found?

E. coli can be found in the intestinal tracts of some mammals. Meat can become contaminated during slaughter or while it is being ground (ground beef). USDA does not recommend eating raw or rare beef. E. coli can also be found in raw milk, unchlorinated or contaminated water, unpasteurized apple juice or cider, and uncooked cut fruits and vegetables. It can be transmitted from person-to-person contact in families and child care centers.

How can I avoid getting sick from hamburgers?

To prevent E. coli O157:H7 infection, you should 1. Cook all hamburgers thoroughly. Because ground beef can turn brown before disease-causing bacteria are destroyed, use a digital instant-read meat thermometer to ensure thorough cooking. Hamburgers should be cooked until a thermometer inserted into several parts of the patty, including the thickest part, reads at least 160 °F. 2. If you are served an undercooked hamburger or other ground beef product in a restaurant, send it back for further cooking. You may want to ask for a new bun and a clean plate, too. 3. Avoid spreading harmful bacteria in your kitchen. Keep raw meat separate from ready-to-eat foods. Wash cutting boards, dishes, utensils, and countertops with hot, soapy water after preparing each food item and before you go on to the next item. A solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water may be used to sanitize surfaces, cutting boards, and utensils. Keep family pets away from kitchen counters. 4. Never place cooked hamburgers or ground beef on the unwashed plate that held raw patties. Wash meat thermometers in between tests of patties that require further cooking.

Must ground beef have a country of origin label?

Ground meat must have a label listing all countries contained therein or that may be reasonably contained therein in any order. Reasonable means any raw material from a specific origin that is not in the processor's inventory for more than 60 days.

What is the country of origin labeling for imported beef?

The mandatory country of origin labeling of imported meat and poultry requires that if imported meat or meat products are intended to be sold intact to a processor, wholesaler, food service institution, grocer, or the household consumer, the country of origin labeling is conveyed to those market segments and recipients. If the imported meat or meat products are further processed in the United States, country of origin labeling is no longer required on the newly produced products or subsequent products made from them. Country of Origin Labeling is regulated by USDA's Agricultural Marketing Service (AMS).

Why do beef roasts lose water with cooking?

In general, the higher the cooking temperature, the more moisture will be lost in cooking. It is not unusual for a beef roast to lose 1/3 of its original size and weight when cooked at a high temperature or cooked too long.

What is adulterated ground beef?

The definition for "adulterated" is found in 9 CFR 301.2. "Adulterated shall apply to any carcass, part thereof, meat or meat food product under one or more circumstances (for example: if it contains poisonous substances, pesticides, or chemicals; or if it has been prepared under insanitary conditions)." For the complete definition, look in the Code of Federal Regulations.  In 2002, the definition of adulterated was extended to include raw ground beef that is positive for E. coli 0157:H7.

Why does ground beef release a lot of juice while cooking?

In making ground beef, some retail stores grind the meat while it is still frozen. Ice crystals in the frozen meat break down the cell walls, permitting the release of meat juices during cooking. The same thing happens after ground meat is frozen at home.

What will be done to prepare schools for the introduction of irradiated ground beef products?

The educational materials developed, tested and evaluated by Minnesota were unveiled at the American School Food Service Association annual meeting in July 2003 and were delivered to USDA's Food and Nutrition Service. The materials have been specifically designed to educate communities, parents, students, teachers, school food service personnel, and school administrators. Educational materials emphasize the fact that irradiation does not replace existing food safety requirements for preparing ground beef for distribution in the National School Lunch Program (NSLP). Materials explain that irradiation is a food safety measure which supplements currently required proper hygiene, good sanitation practices, and safe-handling and preparation practices in the processing plant and school cafeterias.

What is organic beef?

Organic beef come from animals that are given no antibiotics or growth hormones. Before a product can be labeled organic, a Government-approved certifier inspects the farm to make sure all rules necessary to meet USDA organic standards are being followed. Organic food differs from conventionally produced food in the way it is grown, handled, and processed. The terms,organic and natural are not interchangeable. For more information on USDA's National Organic Program, go to The National Organic Program.

What's the best way to handle raw ground beef when you buy it?

At the store, choose a package that is not torn and feels cold. If possible, enclose it in a plastic bag so leaking juices won't drip on other foods. Make ground beef one of the last items to go into your shopping cart. Separate raw meat from ready-cooked items in your cart. Have the clerk bag raw meat, poultry, and fish separately from other items. Plan to drive directly home from the grocery store. You may want to take a cooler with ice for perishables.

Where can I buy Angus beef?

Contact your local retail food store to find out where to buy a specific meat or poultry product.

from USDA