Ground beef is a great way to get protein in your diet without too much fat. It can be used to make everything from tacos to burgers and meatloaf.
However, ground beef is prone to contamination and should be kept separate from other ready-to-eat foods. This is because it can contain illness-causing bacteria, such as E. coli O157:H7, which can survive refrigerator and freezer temperatures.
1. Cut the Meat at a 45-Degree Angle
When you’re cutting meat, it’s a good idea to cut it at a 45-degree angle with your knife. This will help increase the surface area of each slice and make it more tender.
The principle applies to all beef cuts, but especially to the sirloin, flank, and tri-tip roasts that are often used for stir fry recipes. You can also use this technique with pork, bison, and mutton cuts.
First, place your meat on your cutting board and make sure that its grain is perpendicular to your cutting board. Next, take a close look at the muscle threads and see if they run horizontally or diagonally.
Using a clean sharp knife, cut the meat at a 45-degree angle. Only cut 75% of the way through and make the slices about 1/4-inch thick.
2. Flip the Meat Over
The best way to get a good brown on your ground beef is to resist the urge to stir it around too much. It’s also a good idea to use a non-stick skillet for maximum results.
Next, use a sharp knife to make a few cuts on the meat – you may want to do this in different areas to keep it from getting too dry. You’ll want to cut it at a 45-degree angle and you’ll probably need to flip it over a few times to get a nice even coat. The next time you’re preparing a batch of ground beef, try this technique and you’ll be in the know before you can say “sausage”!
This was the top of the line for us, but the other kitchen tools you’ll need include a chef’s knife, a cutting board and a decent quality non-stick pan. You’ll probably need a few minutes to get the hang of it, but you’ll be well on your way to making some of your favorite grub.
3. Cut at a 90-Degree Angle
Using a sharp knife, cut the meat at a 90-degree angle. The slices should be about 1/4 inch thick. You can continue cutting the meat this way until you have the desired texture.
To properly cut a piece of beef, you’ll want to set it on a cutting board and work your way down slowly. Ideally, the knife should be at a 45-degree angle near the end of the meat, and your hand will be at a 90-degree angle to the board.
Once you’ve established that angle, rock the knife back and forth until the slice is severed from the rest of the cut. This will take a lot of practice, but the result should be smooth and evenly-cut beef.
Before you start slicing the meat, make sure to identify the grain of the muscle (the direction of major muscle fibers). The grain can be easy to see on gamey cuts like a filet mignon, but may be less clear on softer meats.
4. Flip the Meat Over
One of the quickest and easiest ways to make a stellar ground beef is to simply grab your trusty kitchen aid or cleaver and get to work. You want to flip the meat over to allow it to sear on both sides. This method is especially important if you’re working with a high-density cut of meat like a chuck or round roast. It will also help keep the moisture in the meat, which is the best way to achieve the coveted crisp exterior.
Using a knife to create a better-browned meat may sound a bit more intimidating than simply plopping it in the pan, but the results are well worth the effort. A well-sharpened blade is a must, as is a slick cutting board for the smoothest cuts. You will be amazed at how quickly you can transform a large piece of ground beef into an evenly distributed mess that cooks like a dream.