That makes it the second most-consumed meat, just behind chicken.
Because of this, we think it’s time to brush up on cooking ground beef.
This ensures that all the ground beef pieces brown evenly.
Credit:Jason Donnelly
in the skillet over medium-high heat.
When the oil is hot, add the ground meat.
This will help to keep the meat from sticking to the pan.
Credit:Jason Donnelly
Set the trivet/rack in place, then position thawed ground beef on top.
Alternatively, you could use a metal steamer basket and crumble the raw ground beef directly into it.
Since the holes are smaller than the trivet, you won’t lose your meat through them.
Credit:Jason Donnelly
The pre-crumbled steamer basket method was the one preferred in our Test Kitchen.
(To cook one pound of ground beef from frozen, set the timer to 30-40 minutes instead.)
Use a meat thermometer to test for doneness (160F is safe).
Credit:Jason Donnelly
(Remember, a bit of pink is okay if the meat registers 160F.)
On most stove tops, browning a pound of ground beef takes approximately 7 to 10 minutes.
Take care to avoid splatters (the fat will still be hot).
So what’s the best choice?
There’s no correct answerit’s a trade-off between flavor and health.
Those counting calories will want to opt for leaner meat, but they’ll be sacrificing some flavor.
Others seekinghigher-fat, keto-friendlyoptions will want ground beef closer to the 70/30 range.
Ground beef may also be labeled based on the cut of meat from which it originated.
After purchasing ground beef, you could store it in the refrigerator for up to two days.
(Check out our complete guide tofood safetyand storage.)
