A good minced steak always pleases young and old alike. To obtain it, many prefer their butcher. Others, on the other hand, turn to frozen food for reasons of budget or practicality. Problem: industrial products are often criticized for their composition. However, according to Yuka, one brand is an exception with a remarkable score of 90/100.
Jean Rozé, the frozen minced steak acclaimed by Yuka
On the Yuka application, frozen minced steaks from the Jean Rozé brand, distributed by Intermarché, received a score of 90/100: a rare result in their category, which can be explained by a clear and healthy composition. These steaks are prepared exclusively from 100% French beef, with less than 5% fat and a collagen/protein ratio of less than 12%.
For comparison, many competing products contain more fat, lower quality cuts, or even additives intended to compensate for the lack of taste. Some even add water and salt, altering the texture and nutritional value.
Nutritionally, the numbers speak for themselves. Per 100 g, Jean Rozé steaks display:
- 1.7 g of saturated fat;
- 0.5 g of sugars;
- 21 g of protein, for a total of 129 kcal.
Their salt content, set at 1.7 g, remains controlled, making them a balanced choice for consumers who pay attention to their diet.
Essential precautions when cooking
Despite these good points, hamburger steak remains a sensitive food. Due to grinding, bacteria on the surface of the meat can disperse inside the product. This is why the sector is subject to rigorous health control.
You should also know that bacterial contamination
E. Colialthough rare, can cause serious digestive disorders and even kidney complications in young children and the elderly.
Cooking to the heart: the essential gesture recommended by ANSES
Following serious episodes of food poisoning, the National Health Safety Agency (ANSES) recalled the importance of cooking minced steaks thoroughly, particularly for vulnerable groups. The words “To cook to heart” now appear on all packaging.
Concretely, this means that the entire steak, including its center, must be well cooked: it must reach an internal temperature equivalent to 70°C for two minutes. For frozen meats, it is recommended to cook them directly or defrost them in the microwave before cooking.
A simple, but essential precaution to continue enjoying a good ground steak… without risk.