Los diccionarios definen "hamburguesa" como carne molida o una empanada de carne molida. El uso popular de la palabra hamburguesa proviene del uso de carne molida a la parrilla como empanada, rodeada de un bollo y servida en restaurantes de comida rápida. La carne molida, la hamburguesa, el plato molido, el solomillo molido y las diversas etiquetas que identifican el contenido nutricional de cada uno pueden crear confusión para el consumidor. El envasado de carne molida y carnicería también se suma a la confusión de identidad.
Hamburguesa
Los mercados de abarrotes venden más hamburguesas, un término genérico utilizado para cortar carne molida de res, por volumen que cualquier otro alimento. Las cadenas alimentarias comerciales, los pequeños mercados locales y las grandes tiendas que llevan alimentos etiquetan hamburguesas ya sea por el corte de carne o por el contenido de grasa de la carne molida. Los cortes típicos de carne molida de res, según Davey Griffin, un especialista en extensión de carne en el Servicio de Extensión Agrícola de Texas, incluyen chuck, solomillo y redondo. La ley federal limita el contenido máximo de grasa para carne molida al 30 por ciento, o 70 por ciento magra. Si el producto de carne de res molida incluye agua, aglutinantes, fosfatos o cualquier fuente de carne que no sean cortes y recortes primarios de carne, el producto no puede etiquetarse como "carne molida". El producto de carne molida con aditivos lleva la etiqueta "hamburguesa".
Tierra redonda
Meat grinding tenderizes dryer and less flavorful cuts to make them more tasty to diners. The US Food Safety and Inspection Service reports beef producers grind less tender cuts of beef with higher-quality beef cuts. Beef graded under US Department of Agriculture regulations includes canner, cutter, utility and commercial cuts. Higher-quality cuts feature store labels with the terms "prime", "choice, " "select" and "standard, " according to the inspection service. Ground beef typically does not undergo a grading process and may include cuts from any of the beef grades. A "ground round" label indicates the leanest category of ground beef. Foods made with ground round cuts include low-calorie diet meat loafs and combination dinners, including pastas and foods such as enchiladas or burritos.
Ground Chuck
Ground chuck labeling indicates tenderized meat taken from prime chuck meat. As a rule, ground chuck includes less fat compared to hamburger and other cuts of beef. The meat shrinks less during cooking and also provides a fat content that adds flavor, according to the Fort Valley State University College of Agriculture, Home Economics and Allied Programs. Chefs and home economists recommend ground chuck for making grilled burgers and Salisbury steak. Although ground sirloin provides less fat and a higher grade of ground meat, the Fort Valley State University College program reports many people cannot taste the difference between ground chuck and sirloin. Ground chuck typically costs less per pound compared with ground sirloin.
Identifying Labels
Ground beef marketed as simply "hamburger" creates consumer confusion, and not all stores label ground beef products. As a rule, the whiter the ground beef color, the higher its content of leaner and less fatty meat, according to meat specialist Davey Griffin of the Texas Agricultural Extension Service.
