By far the most popular ground meat in America is ground beef. Different cuts contain varying levels of fat. Ground chuck has the best flavor and is the best for hamburgers, while ground chuck or the leaner, milder ground round can be used for meat loaf and meatballs. Since these recipes include eggs, breadcrumbs, and other ingredients to bind the meat together and add flavor, look for pale red or pink meat; too red meat may mean that a dishonest butcher has added blood or federally restricted sodium sulfite to heighten the color. While extremely lean meat may appeal to our health-consciousness, it is important to note that a little fat is necessary to prevent the meat from drying out and becoming overcooked. Conversely, very pale pink meat is often high in fat and will literally shrink and cook away. Untreated ground beef will naturally darken with exposure to light, but this darkening is not harmful. Ground beef should smell fresh, not sour, and should be moist but not slimly.
Ground turkey and chicken have become recent favorites and are discussed in Poultry. Other ground meats include veal, pork, and lamb. Ground veal should be almost white or very pale pink-the redder the meat, the tougher and older the calf. Veal contains very little fat and is generally combined with either beef or pork for meatballs, burgers, and meat loaf to make up the difference. Ground pork should be nicely pink. Today, hogs are bred leaner and are not as fatty as in the past. Very pale pink or white pork is high in fat and not recommended for meatballs and meat loaf; it can be used for pâtés and terrines. Ground lamb should be pale red or dark pink and is generally ground from the shoulder.
Do not store any uncooked ground meat for more than 24 hours. For information on grinding your own meat, see About Grinding and Pounding Meat.
