The Consumer Reports’ investigation comes as food
poisonings are striking an estimated 48 million people in the U.S. each year with
beef being a top cause of outbreaks. Compounding the issue, Americans often
prefer their beef on the rare side. The grinding process used to produce ground
beef can distribute bacteria throughout the meat and if it’s not cooked
properly through to the center, the potential for getting sick increases.
Reports suggest that no matter what ground beef consumers buy, cooking it to 160
degrees Fahrenheit should kill harmful bacteria. “Meat should be stored
properly before and after cooking since bacteria can multiply rapidly at
temperatures above 40 degrees. If you’re reheating leftover burgers or a
casserole with ground beef, get it to 165 degrees.”
You probably don’t realize it, but
steaks and other cuts of beef that you buy in grocery stores or restaurants may
have been run through a machine that punctures them with blades or needles to
tenderize them. Unfortunately, the process also can drive bacteria like the
deadly pathogen E. coli O157:H7 from the surface deep into the center of the
meat, where they are harder to kill. That can increase the risk of illness for
people who eat that beef rare or medium rare.
Restaurant
owners are not going to reveal the goings on of their purveyors. However, there is something you can do when
purchasing your meat. Go to a
butcher. Years ago, that is what we
did. Ottomanelli Brothers have a few
places in Queens, one of which is located in Woodside at 61-05 Woodside Avenue.
Frank
insists that when you want ground meat that you see the piece you’re getting so
you can just the freshness. We looked at
Prime Chuck Steaks, top grade only and nicely trimmed with just enough muscle
and fat. “Ground beef that you buy in
supermarkets are packaged with oxygen, carbon monoxide and nitrogen. The small amount of nitrogen makes the meat
look fresh. The government wants the
stores to place a sign on the packaging saying that the color of the meat does
not indicate the freshness. The meat can be there for 20-30 days and still look
fresh. If the meat turns black a few
minutes after opening you can certainly tell how old it is.”
Perhaps
you want a combination of chuck, brisket and short rib. You’ll get to see each cut. Although you can
get this combo via Fresh Direct, using Pat La Frieda, you don’t get to see the
actual meat being used. Burgers are 6oz at $6.99 lb. and have the sealed
packaging. Ottomanelli does have premade 8 oz burgers, freshly
prepared each day, all costing $6.99 per pound.
Beef are a combo of cuts. Turkey
burgers (with spinach and feta cheese), chicken burgers and lamb burgers are
pre-seasoned. and deserve an "OMG"/ A test of a good burger is
to NOT pile it up with stuff. Have a
salad of arugula, cilantro, scallions and cucumber on the side. Drizzle with
olive oil. You should be able to taste
the burger itself.
I
tried the ground prime chuck and it was amazing! I loved the turkey, chicken and lamb burgers
perfectly seasoned and with no bun.
As
for fast food burgers, Fuhgetaboutit! Do
you think that they can sell burgers for $1?
If they are “all beef”, you don’t know what part of the animal is
actually is. If not, say “hello” to soy
fillers.
Cost
wise, the 8 oz burger will run about $3.50 or you can break it up in two 4-oz
burgers at $1.75 for each. Buns are great for being able to pick up the burger
in your hand, but not the most nutritious , unless you buy Dave’s Killer
Bread.
While
you’re there buy a fresh mozzarella coming from the Arthur Avenue section of
the Bronx. The company starts from the
milk, first making the curds. If you are
a lover of bacon (aren’t we all), there’s nothing like slices of fresh bacon
without nitrates or nitrites.
If
you want the best meatloaf, get a combo of beef, veal, pork and your favorite
recipe. A can of Italian San Marzano
tomatoes will make a hit. Manga!
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