Different parts of the beef are used in ground meats with different fat concentrations. For example, ground beef containing ten percent fat contains roasts and shoulder.
As the name suggests, roast ground beef is made from only roasts. These include outdoor, indoor, corner and roast roast. Ground beef is always low-fat.
Ground beef, which is more common than ground beef, is ground beef, which contains 10 percent fat, and ground beef, which has a fat content of 17 percent. We asked Atria where these ground beef meats are made.
– For ground beef containing 10 percent fat, low-fat beef carcasses are used, such as steaks and large muscles of the front end, such as the shoulder. In addition to these, carcass parts containing more fat, such as flank, are used for fattier ground meats, says Atria’s product group manager Eva Juva.
Low-fat for soup, fatty for steaks
Low-fat ground beef is a favorite among consumers, and it is especially suitable for soups, sauces, pies and for example Tex-Mex dishes, such as between tortillas or tacos.
Instead, you should choose fattier ground meat for meatballs, minced meat patties and mureki.
– Fat brings flavor and helps keep the meatballs juicier. Minced meat, which contains 17 percent fat, also brings flavor to boxed foods instead of fat, and is, according to many consumers, the best choice for various roasts made in the oven, such as a box of macaroni, says Juva.
You should also choose fatty ground beef for hamburger steaks. A steak made from fatty ground beef remains juicy even on the grill.