ANSWER - Most ground turkey is 7% to 9% fat and has 8 to 10 grams of fat per serving, and includes the skin. Maverick Ranch NaturaLite Ground Beef, Round, Chuck, and Sirloin average 4.5 grams of fat per 4 oz. serving. This translates to a 50% reduction in fat when compared to ground turkey!

ANSWER - Maverick Ranch Beef! In the first place, beef has lower average cholesterol than chicken, turkey and many species of fish. Our Eye of Round has the same amount of fat as a chicken breast. Maverick Ranch is the only beef processor we know of whose product meets USDA labeling requirements for the "Less Cholesterol" claim. In general, Maverick Ranch NaturaLite Beef has approximately 30% less cholesterol than chicken.

ANSWER - Based on weight, the answer is yes. Based on composition, the answer is no. A 100-gram sample of 80% lean ground beef actually has 20 grams of fat, approximately 20 grams of protein and 60 grams of moisture. When we compare 20 grams of fat to 20 grams of protein, we see that the ratio of fat to protein is actually 50% ?? 50% or 1 to 1. That is why it is important to read labels and look at the ratio of fat to protein on any package of food.

ANSWER - We take natural claims to a higher degree than other natural beef companies that use only rancher affidavits. Maverick Ranch provides a twenty times money back guarantee that there are no antibiotic, synthetic steroid or pesticide residues in our beef from the 53 compounds for which we test. We make this guarantee based on laboratory results where we remove every beef from our production system that has a detectable residue. This is the most accurate system.

For best results, it is recommended that the product be repackaged by wrapping in freezer paper or tin foil to ensure the product avoids exposure to air. As a customer convenience, a sticker is attached to each package, which contains tips for freezing the product. While the high amount of oxygen in the package can slightly darken the color of the meat, a natural antioxidant (an extract of rosemary) is used to protect the color against the negative impact of oxygen.

After shopping, groceries should be refrigerated as soon as possible. Customers should wash their hands before and after handling raw meat, cook ground beef thoroughly and avoid cross-contamination. Ground beef must be cooked to an internal temperature of 160 degrees F to ensure complete elimination of bacteria. For more information on food safety, please see our website.

Standards specify that ground beef can contain varying degrees of leanness from 70 percent to 90 percent or more, and must be labeled accordingly. But it never can contain less than the minimum of 70 percent lean or maximum of 30 percent fat.

Giant, we are always looking for better ways and new technology to meet customer needs while providing the same safe, quality, wholesome food. There are a number of common production practices and safe packaging techniques that retain ground beef freshness, including modified atmosphere packaging.

Raw meat products, especially those that are ground, may contain harmful bacteria. For this reason, the USDA recommends that any food dishes made from ground meat products, such as meat loaf and hamburgers, be cooked until they reach an internal temperature of 160 degrees Fahrenheit, which should destroy any bacteria that might be present.

We prefer that you pick your beef up at Mill Creek Market, or let us deliver it. We are located at 901B N. Main, next to High Mountain Liquor.

Although cooking losses are generally less with the leaner beef, the differences are usually not great. In general, entrees prepared with meat that has a lower lean-tofat ratio are more juicy. Some recipes made with leaner beef tend to be drier and more crumbly. Plan ahead and match the meat choice with the recipe needs.

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.

A Listeria is only a problem in ready-to-eat products that will not be heated before consumption and that have a fairly long shelf-life, allowing Listeria to grow to high numbers. Fresh ground beef is not a hazard since the competing microflora slows Listeria growth and the shelf-life is too short for extensive growth. The primary people at risk to Listeriosis is immunocompromised or immune-stressed individuals are susceptible to serious illness from this microorganism.

Today's consumers have many choices of ground beef at the supermarket. In 2002, USDA released new nutrient data that more accurately reflect the variety now available, including 95% lean ground beef which meets the government guidelines for "lean." (US Department of Agriculture, Agricultural Research Service, 2003. USDA Nutrient Database for Standard Reference, Release 16, homepage: www.nal.usda.gov/fnic/foodcomp

Yes. Our ground beef is 90/10 lean beef, or 90% lean. Our customers tell us, and we agree, that the ground beef is excellent.

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.

According to data from the United States Department of Agriculture (USDA), many cuts of beef are 20% leaner, on average, than they were 14 years ago. In fact, there are 19 cuts of beef that fall within strict guidelines governing the "lean" designation as outlined in the 1990 Nutrition Labeling and Education Act (less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol per serving and per 100 grams). These cuts have on average 5.

A common misperception is that all of the fat in beef is saturated. In fact, USDA data shows that half of beef's fatty acids are the same as the heart-healthy fatty acids (monounsaturated) found in olive oil. In addition, the saturated fat in beef is unique. Approximately one-third of beef's total saturated fat is stearic acid, which has a neutral effect on blood cholesterol in humans.

The ground turkey may contain very small amounts of skin. The amounts are so small that the white ground turkey is still extra lean, while the ground turkey is lean. The white ground turkey also is certified by the American Heart Association.

Mavericks are UH staff and students who live and work in each University House community. They are the go-to people; there, each day to make life better for you. Mavericks are constantly cooking up community-wide events like pool parties, bar-b-cues and group outings. It's their job to be the community's concierge, and they always know what's happening in your area. Maverick's differ from Resident Advisors at the dorm in that they don't provide counseling, and they don't police the community.

None that could be identified. While it is possible that some organizations have such a list, the existence of any official or unofficial list has not been publicized. No comprehensive list or database of NSS exists. However, it is recommended that individual organizations maintain a list or database of their own NSS.

The red color that most people associate with fresh meat is simply meat that has been exposed to and combined with oxygen. Pigments found in animal muscle combine with oxygen to give this red color. It is normal to find this red color on the outer portion of ground beef, since this is the part of the meat that is in most contact with the oxygen in the air. In addition, it is normal to find that the inner portions are darker in color (brownish or purplish) due to their lack of contact with air.

Retailers may use the name of their choice along with the ingredients added to the ground beef. Examples: Extra Value Blend or Our Ground (Beef, Water, Isolated Soy Protein, Salt). To Top of Page

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.

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. 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.

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.

Yes! Marbling is a network of fat that runs through a cut of meat. The best beef has marbling finely distributed throughout the piece. The marbling not only melts as it cooks, but it also gives beef an incredible juicy flavor and extraordinary tenderness.

A pound of muscle can burn between 35 to 50 calories per day (depending on whether you use it or not) while an equal amount of fat (1 pound) only burns 2 - 3 calories a day. Another way to state this is: In order to keep a pound of muscle on your body you must consume 35 - 50 calories or it will begin to diminish. But, all a pound of fat needs to stay 'healthy' is between 2 - 3 calories.

ANSWER - USDA labeling requirements for Lite Beef state that there must be at least a 50% reduction in fat and 33% reduction in calories when compared to the data for beef as stated in USDA Handbook 8-13. Maverick Ranch NaturaLite Beef meets USDA Lite requirements.