do I defrost it for three days in the refreghow long do I cook it
Ground chuck IS ground beef.ground from a specific part of the animal, the front shoulder.
The fat contentGround beef can be up to 30% fatGround chuck is much lower; more like 15%Using ground chuck and ground sirloin has become almost obsolete; the government regulates on fat content nowHigher fat content usually means that more grease will have to be drained off when you are done, but the taste that some fat adds contributes to flavorA burger or meat loaf made with a lower percetnage of fat will shrink less.
They are all different cuts of beefThe round comes from the shoulder and chuck comes from the rumpBoth of these muscle groups get worked a lot when the animal is moving around, and consequently they can be quite tough and but also very flavourfulBecause it generally takes more time and effort to turn tougher cuts into good eats, these are usually fairly inexpensive as wellThe sirloin is from the hip area, just forward of the chuck, and it doesn't get worked as much so it is more tender (and expensive) but somewhat less flavourful than the other twoGrinding the meat breaks down all the connective tissues in hard-working muscles and tenderizes it to a large degreeIf you're going to make burgers or meatloaf or something along those lines, a good way to go is to blend a couple of different cuts to get a balance of tenderness and flavourTry half sirloin and half chuck, see how you like it and then adjust future recipes as you like.
Ground beef is simply beef that has been ground or finely choppedThe price of ground beef is determined by the cut of meat from which it was made and the amount of fat incorporated into the mixHigh-fat mixtures are less costly but will shrink more when cooked The least expensive product is sold as regular ground beef or regular hamburgerIt's usually made with trimmings of the less expensive cuts such as brisket and shank, and can contain up to 30 percent fat The moderately priced ground chuck is the next level of ground beefBecause it contains enough fat (about 15 to 20 percent) to give it flavor and make it juicy, yet not enough to cause excess shrinkage, ground chuck is the best meat for hamburgers The leanest (around 11 percent fat) and most expensive of the ground meats are ground round and ground sirloinThough they're great for calorie watchers, they become quite dry when cooked beyond medium-rare.
