There are few meats as versatile as ground beef, or hamburger. The meat must be absolutely fresh. According to federal standards controlling meat that is shipped across state lines, the maximum fat content of hamburger is thirty per cent. Lean meat is preferable to fat meat because hamburger with an excess of fat shrinks too much in cooking. However, a small amount of fat contributes flavor and richness.
If hamburger is not to be used within twenty-four hours, it should be tightly wrapped in freezer paper and frozen.