Hotel Online   Press Releases 


National Cattlemen's Beef Association: The Perfect and Safe Burger: How to Get it Done

CHICAGO, Aug. 15 -- Despite the recent recall of some frozen, pre-formed ground beef patties, consumers can eat hamburgers with confidence by following a few simple handling and cooking guidelines.

According to the Center for Disease Control and Prevention, consumers should be sure the cooked meat is gray or brown throughout. When cooking at home, potential problems can be alleviated by making sure all ground beef products are cooked until the juices in the center are no longer pink or red. Thorough cooking destroys potentially harmful bacteria.

"You can serve delicious and safe burgers by following just a few simple steps," says C.J. Valenziano, director of food safety information for the National Cattlemen's Beef Association. "You don't have to sacrifice taste or time for safety."

Before You Fire Up

The first step in making a perfect burger starts at the supermarket. Choose packages that are cold and well wrapped without tears or punctures. Check the "sell by" date.

To make juicy, moist burgers, shape the patties gently -- too much handling can result in firm, compact burgers. If you're planning to use frozen ground beef, always defrost it in the refrigerator to prevent bacterial growth (It'll take about 24 hours to defrost a 1-to 1 1/2-inch thick package). It's also important to defrost home-made frozen patties before cooking. If you cook burgers that are frozen or partly defrosted, they may appear cooked on the outside but not be completely done on the inside.

After handling raw ground beef (or any raw meat or poultry) wash your hands with hot soapy water. Remember to wash utensils and platters that come into contact with raw meat.

What's Done is Medium Done

Some tips for cooking the perfect burger:

For a handy guide on grilling perfect burgers, look for a free Building the Perfect Burger card in your local supermarket meat department. The Perfect Burger card was developed by the beef industry, in cooperation with TV chef Mr. Food and the Food Marketing Institute.

The card was also reviewed for accuracy by specialists at the USDA Meat and Poultry Hotline. Since the Perfect Burger card was introduced in May, more than 3.5 million have been distributed at supermarkets. If you cannot find a Perfect Burger card at your supermarket, you can get a free card by sending a self-addressed, business-sized, stamped envelope to: Perfect Burger Card, National Cattlemen's Beef Association, 444 N. Michigan Avenue, Chicago, IL 60611.

---

For further information contact: C.J. Valenziano, director of food safety information for the National Cattlemen's Beef Association, 312-670-9227/


Back to Hotel.Online Press Releases Go to Hotel.Online Search