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Ground Beef (4.5kgs/pack)

Ground Beef (4.5kgs/pack)

Vendor
Excel
Regular price
₱2,350.00
Sale price
₱2,350.00
Regular price
₱2,520.00
Sold out
Unit price
per 

excel

EXCEL GENUINELY BETTER GROUND BEEF (Chuck)

  • Weight: 1 Whole Chub per pack (4.5kgs) 
  • Made from 100% pure ground beef meat
  • Minimally processed
  • Good source of protein
  • 0 g trans fat
  • No artificial ingredients
  • Gluten-free
  • Product ships frozen and will arrive frozen or partially thawed

From the very beginning, the Excel® brand has raised the bar for beef in terms of quality and taste. That's why we continue to trust Excel as our partner in delivering fresh ground beef to our customers.

Ground chuck contains 15 to 20% fat and comes from the front area of the animal around the shoulder. This is a great all-purpose ground beef since it is not as fatty as regular ground beef but still has good flavor.


COOKING TIP:

Chuck steak has a very good flavor, but it can be tough and hard to chew if not cooked properly. It is one of the more economical cuts of beef. Many people will avoid buying it because of the amount of fat and gristle in it—yet this is what makes this cut of beef so flavorful. If you are using cooked crumbled ground beef in a sauce or casserole, you can reduce the fat content by rinsing it after browning and before adding to your recipe. Simply cook the meat until done, pour into a colander in the sink, and rinse with hot water. Thoroughly drain the water and blot dry with paper towels. 


IDEAL FOR:

Ground chuck is ideal for making burgers, meatballs, or really any recipe where you’re shaping ground beef and cooking it. You can also use ground chuck in pretty much any dish that requires ground beef, from chili con carne to bolognese.


ABOUT EXCEL FARMS:

Excel® ground beef is packaged in-store at thousands of retail locations. We deliver the highest-quality fresh ground beef, allowing our clients and their brands to benefit from our quality. Our products for every preference include 18 individual lean points, plus source grinds such as ground sirloin, ground round and ground chuck, with every package living up to Cargill's stringent quality standards.


SAFE HANDLING INSTRUCTIONS:

This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions:

  • Keep refrigerated or frozen. Thaw in refrigerator or microwave.
  • Keep raw meat and poultry separated from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
  • Cook thoroughly.
  • Keep hot foods hot. Refrigerate leftovers immediately or discard.

RECIPE:

Cowboy Chili by Country Living

Ingredients:

  • 1 tbsp. vegetable oil
  • 1 lb. ground chuck beef
  • 1 large onion
  • 6 clove garlic
  • 2 can low-sodium beef broth
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • 1 canned dice low-sodium tomatoes
  • 2 dried ancho chiles
  • 1 tbsp. masa harina de maiz
  • 1 c. water
  • 2 can pinto beans
  • 1/2 tsp. salt
  • 1 tbsp. cider vinegar

Directions:

  1. Brown the meat: In a large Dutch oven, add oil and heat over medium-high heat. Once the oil is hot but not smoking, add beef and cook until browned -- about 5 minutes. Remove beef, set aside, and reduce heat to medium.
  2. Make the chili: Add onion to the Dutch oven and sauté until translucent -- 3 to 5 minutes. Add garlic and cook 1 more minute. Return the meat to the Dutch oven. Gradually add 1 can beef broth and deglaze by scraping up the brown bits from the bottom of the Dutch oven. Add chili powder, cumin, and tomatoes. Reduce heat to medium-low, cover, and simmer for 1 hour.
  3. Puree the chiles: In a small saucepan over high heat, bring the remaining can of beef broth to a boil. Add ancho chiles and let stand 15 minutes to hydrate. Remove and discard stems. Place chili mixture and liquid in a blender or food processor and blend until smooth -- 2 to 3 minutes.
  4. Finish the chili: In a small bowl, whisk the masa and water together. Stir masa mixture into the chili. Add ancho chili mixture, pinto beans, salt, and vinegar. Simmer uncovered for 15 minutes. Serve hot.