Ground Chuck


Ground chuck comes from the chuck or upper shoulder area of the cow. Ground chuck is often higher in fat than ground sirloin and because of the higher fat level (and corresponding flavor and moistness) is often chosen for hamburgers.


Other names: Ground Chuck Hamburger
Translations: Zemes Chuck, グラウンドチャック, Žemės Chuck, الأرض تشاك, Pozemné Chuck, Solului Chuck, 그라운드 척, Pozemní Chuck, Chuck ziemi, Цак земље, Begane Chuck, भूमि चक, קומת צ 'אק, Чак землею, Chuck tierra, 地面查, Чак землей, Chuck terra, Приземен Чък

Physical Description

Generally sold as a "brick" composed of strings of the chuck meat. The overall effect is that it looks like spaghetti strands pressed together into a block. Upon cooking, it breaks up into small chunks of brownish beef.

Colors: Bright purple when recently ground, Bright pink/red once oxidized (exposed to oxygen.)

Tasting Notes

Flavors: Hearty, flavorful, fatty
Mouthfeel: Mushy, Grainy
Food complements: Cheese, Tomato sauce
Wine complements: Merlot
Beverage complements: Cola
Substitutes: Ground turkey, Ground chicken, Ground pork

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Look for ground chuck that is still red, rather than browning in the package. Check the sell-by date to make sure it will be fresh by the time you are ready to use it.
Buying: When buying ground meat, I strongly suggest you pick a cut of beef and have the butcher grind it for you. IMy father is a butcher and I have worked in grocery store meat departments. You do not want to buy ground beef of any type from the grocery store, what do you think they do with all the trimming from the cuts, meat that didn't sell the previous day etc?

Preparation and Use

Ground chuck is browned in a frying pan on the stove top. Cook without greasing the pan or adding any oil, as the meat will generate its own from its high fat content. Stir often, and cook until meat has turned completely brown.

Cleaning: No cleaning is necessary if bought prepackaged at a grocery store.

Conserving and Storing

Keep in refrigerator (about 35 deg F) until ready to cook. Cook to 145 deg F for medium well or 160 deg F for well done.



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