Difference between revisions of "Steak haché"

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|description=A steak hache is made from minced beef, which is formed into patties ready for cooking and originates from France.
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[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Steak haché - serrated side on the left, smooth side on the right]]
 
[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Steak haché - serrated side on the left, smooth side on the right]]
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A [[steak]] haché is made from minced [[beef]], which is formed into patties ready for cooking and originates from France.  As there is an increased health risk due to minced [[meat]] having a larger surface area in contact with air, it is advisable to take precautions and mince the meat at the last moment before cooking.  It is not a burger, although it takes their shape.  In the area of fast food the pink 'slime' in burgers consist of a mixture of extracts of [[meat]] carcasses and tissues derived from the cut of lean [[beef]] and are added to increase profit.  A [[steak]] haché is produced using prime cuts of [[beef]].
 
A [[steak]] haché is made from minced [[beef]], which is formed into patties ready for cooking and originates from France.  As there is an increased health risk due to minced [[meat]] having a larger surface area in contact with air, it is advisable to take precautions and mince the meat at the last moment before cooking.  It is not a burger, although it takes their shape.  In the area of fast food the pink 'slime' in burgers consist of a mixture of extracts of [[meat]] carcasses and tissues derived from the cut of lean [[beef]] and are added to increase profit.  A [[steak]] haché is produced using prime cuts of [[beef]].
  
Most [[steak]] haché are frozen in their shape to have a smooth side and a serrated side. It is advisable to cook the smooth side first, then the serrated one, and finish cooking on the smooth side. In terms of French food safety, an interdepartmental memo provides recommendations for cooking the [[steak]]s for the prevention of E-Coli for professional catering. This paper recommended that the [[steak]]s are cooked to 65°C in the core.  However, many countries such as the United States, Canada, the United Kingdom and Belgium, and various international organisations such as the World Health Organisation, advocate cooking to between 69 and 72°C. It is important to use a thermometer because the colour of minced [[beef]] is not a reliable indicator of done-ness.
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Most [[steak]] haché are frozen in their shape to have a smooth side and a serrated side. It is advisable to cook the smooth side first, then the serrated one, and finish cooking on the smooth side. In terms of French food safety, an interdepartmental memo provides recommendations for cooking the [[steak]]s for the prevention of E-Coli for professional catering. This paper recommended that the [[steak]]s are cooked to 65°C (''149°F'') in the core.  However, many countries such as the United States, Canada, the United Kingdom and Belgium, and various international organisations such as the World Health Organisation, advocate cooking to between 69°C (''156.2°F'') and 72°C (''161.6°F''). It is important to use a thermometer because the colour of minced [[beef]] is not a reliable indicator of done-ness.
  
These [[steak]]s can be cooked [[Sous vide cooking|sous vide]] at 52°C for 4-8 hours and then seared in a hot pan for 1-2 minutes each side.  
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These [[steak]]s can be cooked [[Sous vide cooking|sous vide]] at 52°C (''125.6°F'') for 4-8 hours and then seared in a hot pan for 1-2 minutes each side.  
  
 
Most [[steak]] haché contains 15%-30% [[fat]], which makes them more fatty than conventional pieces of [[beef]].
 
Most [[steak]] haché contains 15%-30% [[fat]], which makes them more fatty than conventional pieces of [[beef]].
  
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Latest revision as of 17:47, 24 February 2016


Steak haché - serrated side on the left, smooth side on the right


A steak haché is made from minced beef, which is formed into patties ready for cooking and originates from France. As there is an increased health risk due to minced meat having a larger surface area in contact with air, it is advisable to take precautions and mince the meat at the last moment before cooking. It is not a burger, although it takes their shape. In the area of fast food the pink 'slime' in burgers consist of a mixture of extracts of meat carcasses and tissues derived from the cut of lean beef and are added to increase profit. A steak haché is produced using prime cuts of beef.

Most steak haché are frozen in their shape to have a smooth side and a serrated side. It is advisable to cook the smooth side first, then the serrated one, and finish cooking on the smooth side. In terms of French food safety, an interdepartmental memo provides recommendations for cooking the steaks for the prevention of E-Coli for professional catering. This paper recommended that the steaks are cooked to 65°C (149°F) in the core. However, many countries such as the United States, Canada, the United Kingdom and Belgium, and various international organisations such as the World Health Organisation, advocate cooking to between 69°C (156.2°F) and 72°C (161.6°F). It is important to use a thermometer because the colour of minced beef is not a reliable indicator of done-ness.

These steaks can be cooked sous vide at 52°C (125.6°F) for 4-8 hours and then seared in a hot pan for 1-2 minutes each side.

Most steak haché contains 15%-30% fat, which makes them more fatty than conventional pieces of beef.

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