Are you tired of paying top dollar for lean ground beef at your local grocery store?
Look no further than the ground beef chub!
This cylindrical package of ground meat is not only cheaper than traditional ground beef, but it’s also leaner.
With options ranging from 92-95% lean, the ground beef chub is a great choice for those looking to save money without sacrificing quality.
In this article, we’ll explore what exactly a ground beef chub is, how it’s made, and why it’s a smart choice for any budget-conscious shopper.
So, let’s dive in and discover the world of ground beef chubs!
What Is Ground Beef Chub?
Ground beef chub is a cylindrical package of ground meat that is vacuum-sealed and tied at each end with metal twists. It’s commonly used for packaging ground meats such as beef, turkey, sausage, and chorizo meat. The chub packaging is also great for freezing ground beef.
The name “chub” may not be the most appealing, but it’s actually a term used in the meat industry to describe this type of packaging. Chubs come in various sizes, ranging from one to ten pounds, and are typically made of clear or white films.
The ground beef chub is leaner than traditional ground beef, with options ranging from 92-95% lean. This is because the chub is made up of leaner meat and trimmings from portioning steaks and roasts. The fat content is typically lower than regular ground beef, making it a healthier option for those watching their fat intake.
How Is Ground Beef Chub Made?
Ground beef chub is made by combining leaner meat with trimmings from portioning steaks and roasts. The meat is then ground and formed into cylindrical shapes before being vacuum-sealed and tied at each end with metal twists. The packaging process typically utilizes a VFFS (vertical form fill and seal) flexible packaging application that creates a cylindrical tube sealed on each end by metal crimps or clips.
Chub barrier films provide excellent protection from oxygen and moisture, which helps to preserve the freshness of the meat. These films are also tear-resistant, providing added durability to the package as a whole. Chub films allow meat producers to customize the package’s appearance and labeling, as they offer a large surface area for printing compared to other forms of food packaging.
The Benefits Of Choosing Ground Beef Chub
There are several benefits to choosing ground beef chub as your preferred packaging option. Firstly, chubs offer longer shelf life than traditional overwrap trays, making them a great option for those who like to buy in bulk and store meat for later use. Chubs can be stored in the refrigerator for up to 21 days, giving you plenty of time to use them before they expire.
Chub packaging is also more convenient than traditional trays. They are easy to store, transport, and arrange in the meat case, making them a great option for retailers with limited space. Additionally, chubs are vacuum-sealed, which means they are less messy than traditional trays and offer better food safety by reducing the risk of contamination.
Another benefit of ground beef chub is its eco-friendliness. With global efforts to reduce food and package waste, chub packaging is positioned for potential future growth. Chubs use less packaging material and generate less waste than traditional trays, making them a great option for those who want to reduce their environmental impact.
Finally, ground beef chub offers great value for money. Chubs are frequently available at a lower price point than traditional trays, making them an affordable option for families on a budget. Chubs also offer size options, ranging from one to ten pounds, giving consumers the flexibility to choose the right size for their needs.
How To Use Ground Beef Chub In Your Recipes
Ground beef chub is a versatile ingredient that can be used in a variety of recipes. Here are some tips on how to use ground beef chub in your recipes:
1. Tacos: Brown the ground beef chub in a skillet with taco seasoning, and serve with tortillas, shredded cheese, lettuce, and tomatoes.
2. Spaghetti sauce: Brown the ground beef chub in a skillet with onions and garlic, and add tomato sauce, diced tomatoes, and Italian seasoning. Serve over spaghetti noodles.
3. Meatloaf: Mix the ground beef chub with breadcrumbs, egg, onions, and Worcestershire sauce. Form into a loaf and bake in the oven.
4. Chili: Brown the ground beef chub in a skillet with onions and garlic, and add canned tomatoes, kidney beans, chili powder, and cumin.
5. Sloppy Joes: Brown the ground beef chub in a skillet with onions and green peppers, and add ketchup, mustard, brown sugar, and Worcestershire sauce. Serve on hamburger buns.
6. Stuffed peppers: Cut off the tops of bell peppers and remove seeds. Brown the ground beef chub in a skillet with onions and garlic, and mix with cooked rice, diced tomatoes, and Italian seasoning. Stuff the mixture into the peppers and bake in the oven.
7. Shepherd’s pie: Brown the ground beef chub in a skillet with onions and garlic, and add frozen mixed vegetables and gravy. Pour into a baking dish and top with mashed potatoes.
These are just a few ideas for using ground beef chub in your recipes. Experiment with different seasonings and ingredients to create your own unique dishes.
Tips For Storing And Handling Ground Beef Chub
Proper storage and handling of ground beef chub is crucial to ensure its safety and quality. Here are some tips to keep in mind:
1. Refrigerate or freeze immediately: Upon purchase, ground beef chub should be refrigerated or frozen as soon as possible. This helps preserve its freshness and slows down the growth of bacteria.
2. Refrigerate fresh ground beef chub for 1-3 days: Fresh ground beef chub can be stored in the refrigerator for up to 3 days, but it’s best to use it within 1-2 days for optimal freshness.
3. Vacuum-packaged fresh ground beef chub can last up to 14 days: If vacuum-packaged, fresh ground beef chub can be stored in the refrigerator for up to 14 days, depending on the supplier.
4. Frozen ground beef chub can last up to 90 days: Frozen ground beef chub should be stored at or below 0°F (-17.8°C) for up to 90 days. If properly stored, frozen ground beef is considered safe indefinitely, but its quality will degrade over time.
5. Thaw in the refrigerator or microwave: The safest way to thaw ground beef chub is in the refrigerator, which takes about one to two days. Alternatively, you can use a microwave oven to defrost it immediately before cooking.
6. Cook or refreeze within 1-2 days after thawing: Ground beef chub that has been thawed in the refrigerator or microwave should be cooked or refrozen within 1-2 days.
7. Never thaw at room temperature: Ground beef chub should never be thawed at room temperature as it can promote bacterial growth and increase the risk of foodborne illness.
By following these tips, you can ensure that your ground beef chub stays fresh and safe to consume.
Frequently Asked Questions About Ground Beef Chub
Q: How is ground beef chub produced?
A: Ground beef chub is produced by grinding lean meat and trimmings from portioning steaks and roasts. The meat is then packaged in cylindrical vacuum-sealed bags, which are tied at each end with metal twists.
Q: What is the percentage of lean/fat in ground beef chub?
A: The percentage of lean/fat in ground beef chub can vary, but typically ranges from 92-95% lean. This is because the chub is made up of leaner meat and trimmings from portioning steaks and roasts.
Q: Is ground beef chub a healthier option than regular ground beef?
A: Yes, ground beef chub is a healthier option than regular ground beef because it has a lower fat content. This makes it a good choice for those watching their fat intake.
Q: Can ground beef chub be frozen?
A: Yes, ground beef chub is great for freezing. The vacuum-sealed packaging helps to preserve the meat’s freshness and quality.
Q: Is ground beef chub inspected by the USDA/FSIS?
A: Yes, ground beef chub that is packaged under USDA/FSIS inspection is subject to rigorous safety standards. This ensures that the meat is safe for consumption and that the percentage lean/fat on the package is accurately documented at the plant under inspection.
