The reason why Mexicans put beer in meat is to tenderize the meat and enhance the flavor.
The enzymes in the beer act as a natural meat tenderizer for tougher cuts of meat like flank and skirt steak and other meats.
And the beer added to the meat adds a subtle, complex flavor profile to marinades and the meat.
Beer is also a very common marinade ingredient in Chinese northeastern BBQ meat.
Adding beer to meat helps to tenderize the meat and also keeps the meat juicier and adds moisture to prevent the meat from drying out.
The beer added to the meat also helps enhance the flavor of the meat when added to the meat.
Beer is commonly added to beef in some dishes to tenderize it and enhance the flavor.
Adding beer to beef including ground beef increases the moisture in the ground beef and results in juicier and more tender beef patties and the beer when added to ground beef also introduces complex and savory, malty flavor notes to other dishes including chili, soups and stews, tacos etc.
The beer in the ground beef acts as a good natural meat tenderizer by breaking down the muscle fibers in the ground beef, and enhances the ground beefs flavor and can also reduce any harmful compounds also known as PAHS when grilling the ground beef at high heat.
The liquid and carbonation of the beer help to break down the tough fibers in the ground beef, which ensures that your ground beef remains juicy during cooking.
And depending on the type and style of beer used, like amber, brown ale, etc the beer adds deep, earthy and bitter or sweet notes to the burgers, chili and stews or soups.
And when beer is used in marinades, the beer helps to lock in moisture and can reduce carcinogens which form on charred meat.
The recommended beers for ground beef are amber or nut brown ales, for a balanced flavor instead of the overly light or bitter beer options.
Adding the beer to the mixture of ground beef or brushing the beer onto the ground beef when grilling or cooking the ground beef also improves the texture and flavor.
And simmering chili and stews in beer adds depth and richness to the broth.
And ground beef can also be marinated in beer, garlic and spices for at least an hour to add a deeper flavor infusion with the beer.
When it comes to the best ground beef, the 80/20 ground beef is better for juiciness, flavor and texture in burgers as well as meatballs.
93/7 lean ground beef is better for healthier, lower calorie foods like tacos or sauces, in which you prefer less fat.
80/20 ground beef offers 20 percent fat for better taste and the 93/7 beef provides you with 23g of protein and also only g of fat per serving of beef.
93/7 ground beef has significantly less calories and less fat per serving and is best when cooking healthy and for cooking dishes like casseroles, or other dishes where you don't want to drain any excess grease.
80/20 ground beef or ground chuck is best for smash burgers, regular hamburgers, grilling, and meatloaf, because the higher fat content also prevents the ground beef from drying out and it's often cheaper as well.