Scotch Mountain Meats produces and sells 3 different types of Meats: Beef, Lamb and Pork. To get a better understanding of the various types, cuts and general cooking guidelines we are doing a monthly segment on any one of our meats, randomly selected. 

We are continuing the series with Ground Beef. We hope you enjoy this very useful information!

We hope you enjoy this very useful information!

Beef
Beef is broken down into 4 main categories:

Roasts
~ Oven Roasts
~ Pot Roasts
~ Mini Quick Roasts
~ Rotisserie Roasts

Steaks
~ Grilling Steaks & Medallions
~ Marinating Steaks & Medallions
~ Simmering Steaks & Strips
~ Fast-fry Steaks (Minute Steaks)

Ground Beef
~ Extra Lean and Lean Ground Beef
~ Medium and Regular Beef

Stir Fry, Kabobs & Stews
~ Stir-fry Strips
~ Kabobs/Satay
~ Stew Beef

Ground Beef

Ground Beef is Canada’s most popular meat. It’s a family favorite, quick and easy to prepare, and it’s also good for you!  It is loaded with 14 essential nutrients, including protein, iron, zinc and all 5 B-complex-vitamins.  Ground beef is so versatile that when it comes to cooking, the possibilities are endless.  Dressed up for guests or dressed down for simplicity, ground beef is the perfect starter for so many different recipes.

What to buy? – With so many ground beef varieties to choose from, which one to pick?  The chart below will help to decide.

Extra Lean and Lean Ground Beef:
Both Extra Lean and Lean Ground Beef don’t need to be drained after cooking.  They are both Health Check qualified and part of the healthy food choices program brought to you by the Heart and Stroke Foundation.  They are used as a healthy alternative to many of your family favorites.

Medium and Regular Ground Beef:
For grilling, broiling or pan-frying.  When pan-frying, brown and drain to deduce fat before adding to other ingredients.  Use Medium in burgers and Meatballs, and Regular or Medium in pasta sauces and casseroles.

This is the beginning of the summer season and we all like a good backyard burger.

Here is how to make the best lean burgers:
Choose extra lean or lean grinds.  They are the best choices for health conscious cooking and have the least amount of grill flare-ups with a denser, tighter texture.  Add an egg, some minced mushrooms or a splash of milk to maximize moisture.

Burger grilling tips:
Cook burgers with the lid down.  For the juiciest burgers, don’t fuss! Turning frequently and pressing on them only drives out those precious juices.

Patties can look done before being completely cooked.  Burgers can be brown in the center even when they are not cooked through OR pink even when they are cooked.  Cook burgers to an internal temperature of 160°F (71°C), using a digital rapid-read thermometer to know if they are done.

For June's Recipe Click Here

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