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What
is meant by Morans use of the term All Natural? |
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Morans use of the the term all natural refers
to the fact that our products contain no artificial ingredients,
coloring ingredients, or chemical preservatives; and the product
and its ingredients are not more than minimally processed.
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Are
Morans products organic? |
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No, while our products are All Natural they are
not organic. Several additional requirements must be met for
meat to qualify as organic.
For more information regarding organic meat please refer to
the USDA web site at http://www.fsis.usda.gov/oppde/larc/Organic.htm
that provides further details on the requirements for meat to
quality as organic. |
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Does
Morans use of the term All Natural mean the beef was raised
without the use of antibiotics or added hormones? |
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No. Over the past few years, some livestock producers
have proceeded one step further than that which is required
for natural labeling; they have elected to raise their animals
without the use of sub-therapeutic levels of antibiotics, growth
stimulants, etc. These raising practices have resulted in the
emergence of negative labeling claims related to the production
of the food animals. Recognizing that antibiotic use and/or
added hormones is of concern to some consumers, we do offer
products verified to have been raised without the use of the
same. If this is of concern to you please make sure to look
for our products that clearly and prominently state raised without
the use of antibiotics or added hormones on the package.
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What's
the difference between "hamburger" and "ground
beef"? |
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Beef fat may be added to "hamburger,"
but not "ground beef," if the meat is ground and packaged
at a USDA-inspected plant. A maximum of 30% fat by weight is
allowed in either hamburger or ground beef. Both hamburger and
ground beef can have seasonings, but no water, phosphates, extenders,
or binders added. They must be labeled in accordance with Federal
Standards and Labeling Policy and marked with a USDA-inspected
label.
Most ground beef is ground and packaged in local stores rather
than in food processing plants under USDA inspection. Even so,
the Federal labeling laws on fat content apply. Most states
and cities set standards for store-packaged ground beef which,
by law, cannot be less than Federal standards. If products in
retail stores were found to contain more than 30% fat by weight,
they would be considered "adulterated" under Federal
law. |
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Is
ground beef inspected and graded? |
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All meat transported and sold in interstate commerce
must be federally inspected. The larger cuts are usually shipped
to local stores where they are ground. The Food Safety and Inspection
Service carries out USDA's responsibilities under the Federal
Meat Inspection Act. These laws protect consumers by ensuring
that meat products are wholesome, unadulterated, and properly
marked, labeled, and packaged.
For meat being transported and sold within a state, state inspection
would apply. State inspection programs must enforce requirements
at least equal to those of Federal inspection laws.
Grades are assigned as a standard of quality only. It is voluntary
for a company to hire a Federal inspector to certify the quality
of its product. Beef grades are USDA Prime, Choice, Select,
Standard, Commercial, Utility, Cutter, and Canner. They are
set by the USDA Agricultural Marketing Service. Most ground
beef is not graded. |
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From
what cuts of beef are ground beef and hamburger made? |
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| Generally, ground beef is made from the less
tender and less popular cuts of beef. Trimmings from more tender
cuts may also be used. Grinding tenderizes the meat and the
fat reduces its dryness and improves flavor. |
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What
is the significance of the "Sell-By" date on
the package? |
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| "Sell-By" dates are a guide for retailers.
Although many products bear "Sell-By" dates, product
dating is not a Federal requirement. While these dates are helpful
to the retailer, they are reliable only if the food has been
kept at proper temperature during storage and handling. USDA
suggests that consumers cook or freeze ground beef within 2
days after purchase for maximum quality. |
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What
is the safe food handling label now on meat and poultry
packages? |
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| A safe food handling label should be on all raw
or partially precooked (not ready-to-eat) meat and poultry packages.
The label tells the consumer how to safely store, prepare, and
handle raw meat and poultry products in the home. |
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What
kind of bacteria can be in ground beef? Are they dangerous? |
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Bacteria are everywhere in our environment. Any
food of animal origin can harbor bacteria. Pathogenic
bacteria, such as Salmonella, Escherichia coli O157:H7,
Campylobacter jejuni, Listeria monocytogenes, and Staphylococcus
aureus, cause illness. These harmful
bacteria can not be seen or smelled.
When meat is ground, more of the meat is exposed to the harmful
bacteria. Bacteria multiply rapidly in the "danger zone"
-- temperatures between 40 and 140 °F. To keep bacterial
levels low, store ground beef at 40 °F or less and use within
2 days, or freeze. To destroy harmful bacteria, cook ground
beef to 160 °F.
Other bacteria cause spoilage. Spoilage
bacteria are generally not harmful, but they will cause
food to deteriorate or lose quality by developing a bad odor
or feeling sticky on the outside.
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Why
is the E. coli O157:H7 bacterium of special concern in
ground beef? |
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E. coli O157:H7 can colonize in the intestines
of animals, which could contaminate muscle meat at slaughter.
O157:H7 is a strain of E. coli that produces large quantities
of a potent toxin that forms in the intestine and causes severe
damage to the lining of the intestine. The disease produced
by the bacteria is called Hemorrhagic Colitis.
E. coli O157:H7 survive refrigerator and freezer temperatures.
Once they get in food, they can multiply very slowly at temperatures
as low as 44 °F. The actual infectious dose is unknown,
but most scientists believe it takes only a small number of
this strain of E. coli to cause serious illness and even death,
especially in children. It is killed by thorough cooking.
Illnesses caused by E. coli O157:H7 have been linked with the
consumption of undercooked ground beef. Raw milk, apple cider,
dry cured sausage, and undercooked roast beef have also been
implicated.
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Can
bacteria spread from one surface to another? |
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Yes. It is called cross-contamination. Bacteria
in raw meat juices can contaminate foods that have been cooked
safely or raw foods that won't be cooked, such as salad ingredients.
Bacteria can also be present on equipment, hands, and even in
the air.
To avoid cross-contamination, wash your hands with soap and
hot water before and after handling ground beef to make sure
you don't spread bacteria. Don't reuse any packaging materials.
Use soap and hot water to wash utensils and surfaces which have
come into contact with the raw meat. Don't put cooked hamburgers
on the same platter that held the raw patties. |
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What's
the best way to handle raw ground beef when I buy it? |
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At the store, choose a package that is not torn
and feels cold. If possible, enclose it in a plastic bag so
leaking juices won't drip on other foods. Make ground beef one
of the last items to go into your shopping cart. Separate raw
meat from ready-cooked items in your cart. Have the clerk bag
raw meat, poultry, and fish separately from other items.
Plan to drive directly home from the grocery store. You may
want to take a cooler with ice for perishables. |
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How
should raw ground beef be stored at home? |
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Refrigerate or freeze ground beef as soon as
possible after purchase. This preserves freshness and slows
growth of bacteria. It can be refrigerated or frozen in its
original packaging if the meat will be used soon.
If refrigerated, keep at 40 °F or below and use within 1
or 2 days.
For longer freezer storage, wrap in heavy duty plastic wrap,
aluminum foil, freezer paper, or plastic bags made for freezing.
Ground beef is safe indefinitely if kept frozen, but will lose
quality over time. It is best if used within 4 months. Mark
your packages with the date they were placed in the freezer
so you can keep track of storage times. |
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What
is the best way to thaw ground beef? |
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The best way to safely thaw ground beef is in
the refrigerator. Keeping meat cold while it is defrosting is
essential to prevent growth of bacteria. Cook or refreeze it
within 1 or 2 days.
To defrost ground beef more rapidly, you can defrost in the
microwave oven or in cold water. If using the microwave, cook
the ground beef immediately because some areas may begin to
cook during the defrosting. To defrost in cold water, put the
meat in a watertight plastic bag and submerge. Change the water
every 30 minutes. Cook immediately. Do not refreeze ground meat
thawed in cold water or in the microwave oven.
Never leave ground beef or any perishable food out at room temperature
for more than 2 hours. |
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Is
it dangerous to eat raw or undercooked ground beef? |
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| Yes. Raw and undercooked meat may contain harmful
bacteria. USDA recommends not eating or tasting raw or undercooked
ground beef. To be sure all bacteria are destroyed, cook meat
loaf, meatballs, casseroles, and hamburgers to 160 °F. Use
a food thermometer to check that they have reached a safe internal
temperature. |
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Are
there people who are more at risk from eating ground beef
that is undercooked or mishandled? |
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| The very young, the very old, and those with
immune systems that have been weakened by cancer, kidney disease,
and other illnesses are most at risk and vulnerable to illnesses
associated with contaminated food. The symptoms of foodborne
illness -- such as diarrhea or vomiting, which can cause dehydration
-- can be very serious. Safe food handling practices at home
or anywhere food is served is especially important for those
in the "at-risk" group. |
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Are
microwaved hamburgers safe? |
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| Yes, if cooked properly to destroy harmful bacteria.
Since microwaves may not cook food as evenly as conventional
methods, covering hamburgers while cooking will help them heat
more evenly. Turn each pattie over and rotate midway through
cooking. Allow patties to stand 1 or 2 minutes to complete cooking.
Then use a food thermometer to check that the internal temperature
is 160 °F. |
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Is
it safe to partially cook ground beef to use later? |
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| No. Partial cooking of food ahead of time allows
harmful bacteria to survive and multiply to the point that subsequent
cooking cannot destroy them. |
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Can
I refrigerate or freeze leftover cooked hamburgers? How
should they be reheated? |
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If ground beef is refrigerated promptly after
cooking (within 2 hours; 1 hour if the temperature is above
90 °F), it can be safely refrigerated for about 3 or 4 days.
If frozen, it should keep its quality for about 4 months.
When reheating fully cooked patties or casseroles containing
ground beef, be sure the internal temperature reaches 165 °F
or it is hot and steaming. |
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Why
is pre-packaged ground beef red on the outside and sometimes
dull, grayish-brown inside? |
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| Oxygen from the air reacts with meat pigments
to form a bright red color which is usually seen on the surface
of meat purchased in the supermarket. The pigment responsible
for the red color in meat is oxymyoglobin, a substance found
in all warm-blooded animals. Fresh cut meat is purplish in color.
The interior of the meat may be grayish brown due to lack of
oxygen; however, if all the meat in the package has turned gray
or brown, it may be beginning to spoil. |
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Why
does ground beef release a lot of "juice" while
cooking? |
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| In making ground beef, some retail stores grind
the meat while it is still frozen. Ice crystals in the frozen
meat break down the cell walls, permitting the release of meat
juices during cooking. The same thing happens after ground meat
is frozen at home. |
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What
causes ground beef patties to shrink while cooking? |
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| All meat will shrink in size and weight during
cooking. The amount of shrinkage will depend on its fat and
moisture content, the temperature at which the meat is cooked,
and how long it is cooked. Basically, the higher the cooking
temperature, the greater the shrinkage. Cooking ground beef
at moderate temperatures will reduce shrinkage and help retain
juices and flavor. Overcooking draws out more fat and juices
from ground beef, resulting in a dry, less tasty product. |
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Source:
Food Safety and Inspection Service United States
Department of Agriculture Washington, D.C. 20250-3700 |
| Other
Informational Websites: |
| http://www.fsis.usda.gov/Fact_Sheets/index.asp |
| http://www.meatsafety.org/ |
| http://www.meatpoultrynutrition.org/faq.htm |
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