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HACCP Plan Form Frozen, Raw, Ground Beef Patties Critical Control Point (CCP) Hazard(s) Addressed in HACCP Plan Critical Limits for Each Control Measure CCP 2P Metal Patties pass through a metal detection.

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Chuck is your classic burger meat and is usually the most flavorful, simply because it has the most fat. Ground round is the leanest of the three, with sirloin in the middle range. Sirloin has a great flavor, but it is the most expensive.

Nutritional differences. One of the advantages that ground chuck does have is a higher fat percentage than the ground beef from leaner primal cuts like the round or the sirloin (somewhere in the 15-20% range). This extra fat makes ground chuck better suited for foods made of shaped beef, like burgers or meatballs.

To make the juiciest, most flavorful burgers, choose ground beef that is 70 percent lean and 30 percent fat. To make more healthful burgers but ones that are still pretty juicy and tasty choose ground beef that is 80 percent lean and 20 percent fat.

The best cuts of beef for burgers: Chuck steak. Chuck is the most commonly used cut of beef in burger blends. Marbled throughout and well-balanced in flavor with a decent lean-to-fat ratio, chuck steak is generally the primary cut used in burger blends and is supplemented with one or two other cuts of meat.

Keep Things Cold. The reason frozen patties don't fall apart is simple. ... Avoid Fiddling With Things. ... Flip As Little As Possible. ... Add Egg If Necessary. ... Skip The Grill. ... Avoid Liquid Ingredients.

Cook your burgers in a flat pan over medium-high heat. The patties should sizzle when they hit the pan, and when you flip them, you should see a nicely dark, golden-brown sear on the underside. That's the sign of a good burger!

You need a patty that has at least 20 per cent fat. ... We use chuck steak (braising steak) and mince it on a medium-coarse blade so it has structure on bite-through. Closhing will help melt all the flavours of your burger together and is easy to do at home on the grill.

The Critical Control Point is the cooking step for the ground beef. The Critical Limit is a minimum internal temperature of 155°F for 15 seconds. Measure the internal temperature of the ground beef to determine when it reaches 155°F, and record temperature in the cooking log book.

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© Copyright 1997-2025
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Form Packages
Adoption
Bankruptcy
Contractors
Divorce
Home Sales
Employment
Identity Theft
Incorporation
Landlord Tenant
Living Trust
Name Change
Personal Planning
Small Business
Wills & Estates
Packages A-Z
Form Categories
Affidavits
Bankruptcy
Bill of Sale
Corporate - LLC
Divorce
Employment
Identity Theft
Internet Technology
Landlord Tenant
Living Wills
Name Change
Power of Attorney
Real Estate
Small Estates
Wills
All Forms
Forms A-Z
Form Library
Customer Service
Terms of Service
DMCA Policy
About Us
Blog
Affiliates
Contact Us
Privacy Notice
Delete My Account
Site Map
All Forms
Search all Forms
Industries
Forms in Spanish
Localized Forms
Legal Guides
Real Estate Handbook
All Guides
Prepared for You
Notarize
Incorporation services
Our Customers
For Consumers
For Small Business
For Attorneys
Our Sites
US Legal Forms
USLegal
FormsPass
pdfFiller
signNow
airSlate workflows
DocHub
Instapage
Social Media
Call us now toll free:
1-877-389-0141
As seen in:
  • USA Today logo picture
  • CBC News logo picture
  • LA Times logo picture
  • The Washington Post logo picture
  • AP logo picture
  • Forbes logo picture
© Copyright 1997-2025
airSlate Legal Forms, Inc.
3720 Flowood Dr, Flowood, Mississippi 39232