Why does my ground beef always end up so clumpy?

Question

How come when most people make ground beef, its nice and broken up but when I make it, its in huge clumps. I try to break it up with a fork but I can never get it as broken up as other people do. Does it have to do with the brand of amount of fat in it?

Answer 1

well. i will try my best to solve your problem. (and i am not a cook so bear with me here:P)

i use extra lean ground beef and i fry it with no oil in a pan. i break up all the chunks with one of those giant wooden spoons throughout the whole cooking process. if you take the time to stand by the food then i have a feeling that it MIGHT turn out right

Answer 2

I used to use the edge of a spatula to just keep cutting into the meat until it was the texture I wanted. I recently purchase one of these from Pampered Chef and it works awesome!

http://www.pamperedchef.com/our_products...

Answer 3

try a ground beef that has a higher fat percentage.  It is cheaper, cooks nicer and you can always pour off the excess fat.

When i cook ground beef i let it cook for a while in a few large clumps and then i break it up with a spatula, into smaller clumps, let that cook for a minute or so and then repeat, constantly turning the meat over every minute or so and breaking it up with a spatula.

Answer 4

Well, it could be for a couple of reasons but the fat content isn't one of them, in my opinion.  When you cook your ground beef, you could always use a flat head wooden spoon and continually break it apart as it cooks, or lightly stir it throughout the process and break it apart after it cooks with your hands in your colander (but that can get hot) or with your potato masher. For me,  I like to continually break it apart as it cooks to release the fats, it cooks faster that way for me and soaks up all of the seasonings that I put in the beef too. I hope these tips help you out tonight, Happy Labor Day Weekend!  

Answer 5

In my experience it doesn't matter which brand you use, you just have to constantly work at it while it cooks so it breaks apart and doesn't clump up together.

Answer 6

I prefer big clumps of hamburger in my meals. But for a smaller piece fiinish use a spautla and just keep working it. Turn the meat , and also move the spatula in a wiggling motion.

Answer 7

You just have to keep stirring as it browns.

Another good trick it to work it with a potato masher while it's browning.  That breaks up the clumps really well.

Answer 8

Hi Gracee's Mommy,

The more you handle ground beef before it's in the pan, the clumpier it will be. Gently (so you don't squish the natural grain of the ground) scoop a handful of ground beef into your hand. Then with your other hand,  quickly pull little bits of beef off and throw them into the frying pan. This way, it's already broken up before it hits the pan. The pan should be on medium low heat.

Happy cooking!

Answer 9

I allow my ground beef to sit in cold water for a short while, giving it a work over with my fingertips, ensuring it is broken up.

Then I drain it really well through a mesh strainer.

Hope this helped.

Answer 10

A lot of fat in ground beef makes it harder to break apart.  I usually buy extra lean ground beef, and cook it in a sauce pan.  I chop it with a spatula first, and then I stir it with a wooden spoon.  I hope it works for you too.