What is Walmart USDA All-Natural Ground Beef Chuck?
Walmart offers an All-Natural Ground Beef Chuck that is 80% lean and 20% fat. It comes in various sizes, including a 5 lb roll, 1 lb tray, and 1 lb roll. The beef is made from quality USDA-inspected beef with no artificial ingredients.
It is important to note that there have been several recalls of ground beef from Walmart due to E. coli contamination in recent years. In January 2022, a recall was issued for 93% lean 7% fat ground beef from Walmart that was produced by a meat processing company called Interstate Meat Distributors. Additionally, in April 2022, Lakeside Refrigerated Services recalled 120,000 pounds of ground beef, including some sold at Walmart due to possible E. coli contamination.
It is always important to follow food safety guidelines when handling and cooking ground beef. The USDA recommends cooking ground beef to an internal temperature of 160°F (71.1°C) to ensure that all harmful bacteria are destroyed. Resting the meat for at least 3 minutes after cooking is also recommended to allow the temperature to even out and excess juices to be reabsorbed.
Overall, Walmart's All-Natural Ground Beef Chuck is a product that may appeal to those looking for a beef option without artificial ingredients. However, consumers should be aware of the recent recalls related to ground beef and follow proper food safety guidelines when handling and cooking this product.
Frequently Asked Questions about walmart usda all-natural ground beef chuck
Ground chuck typically costs slightly more than regular ground beef. This is because ground chuck is made exclusively from the chuck roast, a cut of beef from the shoulder and neck area of the cow. This particular cut has more marbling and flavor, making it the premium choice compared to ground beef.
What Is Ground Chuck? Ground chuck is a set of different primal cuts of beef that come from the front part of the cow near its shoulders. These specific cuts of meat generally come with a high fat percentage and more connective tissue. People often use ground chuck roast to make hamburger meat or meatballs.
What's the difference between "hamburger" and "ground beef"? Beef fat may be added to "hamburger," but not "ground beef." A maximum of 30% fat is allowed in either hamburger or ground beef. Both hamburger and ground beef can have seasonings, but no water, phosphates, extenders, or binders added.
Simply cook and serve with asparagus, bow tie pasta and pesto sauce for a hearty weeknight dinner. Includes one package of All Natural* 80% Lean/20% Fat Ground Beef Chuck. *Minimally processed, no artificial ingredients. Gluten-Free.
The word “chuck”, as it relates to the cut of beef, comes from the English words “chunk” and “chock”. “Chock” is a type of block or wedge. So, “chuck” comes from the fact that the cut is basically a block, or chock, of meat.
Buying ground beef sounds like it would be simple enough, but packages may also be labeled ground chuck, ground round, or ground sirloin; what's more, they usually offer a ratio of numbers which indicate lean versus fat.
United States Department of Agriculture
USDA: United States Department of Agriculture.
usda grades of beef. There are eight distinct grades of beef recognized by the USDA. In order of descending quality they are Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. Beef graded USDA Select is generally the lowest grade you'll ever see at the supermarket.
Most ground beef is not graded. 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.
Simply cook and serve with asparagus, bow tie pasta and pesto sauce for a hearty weeknight dinner. Includes one package of All Natural* 90% Lean/10% Fat Ground Beef Sirloin. *Minimally processed, no artificial ingredients. Gluten-Free.
Yes, meat is naturally gluten-free.
Plain, fresh cuts of meat, including beef, poultry (chicken, turkey, etc), rabbit, lamb and fish/seafood meat, are all gluten-free.
Beef Chuck Roast
Other cuts that are either the same (under a different name) or come from the same area are the chuck eye, blade roast, shoulder roast, shoulder steak, arm steak, arm roast, cross-rib roast, or seven-bone roast. Some butchers also sell the chuck generically labeled as “pot roast.”
