tender ground beef - the meat or the grind?

[masraum]

We get our chicken and eggs at a booth for a small farm at a farmer's market. They expanded into other meats. I assume they are grown by other nearby farm, but I'm not sure. The ground beef that we get there looks like most ground beef, but cooks up SUPER TENDER. I've had lots of ground beef and tried lots of other sources, and this is by far the most tender that I've had.

We also get some from a dairy farm where we get our milk. I'll have to pay attention to how theirs cooks up compared to the various store bought brands (various organic, natural, pasture, grass fed, etc....).

I know I hear about different aspects making meat tough. What do you think is more likely, that something about the meat is making it tender or more likely, something in the grinding process?

[Scott Douglas]

The tenderest beef (steak actually) I've ever had was corn fed on the farm.

[Por_sha911]

I wonder if it is the way they grind it?

[masraum]

Originally Posted by Por_sha911

I wonder if it is the way they grind it?

that's what I'm wondering as well. I can't imagine that it's THAT much more tender because of anything else.

[Shaun @ Tru6]

I was thinking about this making tacos yesterday. I bet it's a combination of the two though I think the number of grinds and grinder plays a big roll (cheeseburger pun intended) in how the meat turns out. I wouldn't doubt if supermarket meat is ground once where your local farm may grind 2-3 times. Can you ask them?

[masraum]

Originally Posted by Shaun @ Tru6

I was thinking about this making tacos yesterday. I bet it's a combination of the two though I think the number of grinds and grinder plays a big roll (cheeseburger pun intended) in how the meat turns out. I wouldn't doubt if supermarket meat is ground once where your local farm may grind 2-3 times. Can you ask them?

The next time we buy from them (not as often since we moved to the boonies) I'll ask. I'll see if it's possible to ask on facebook or something.

[HobieMarty]

I don't know, but THE best burgers I have had were from Omaha Steaks. They were ground fillet Mignon and oh my gawd they were so tender. Best bacon cheeseburgers ever!!!

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[Skytrooper]

Age of the meat and what it is ground with are the biggest factors in tender, flavorful ground beef.

[masraum]

Originally Posted by Skytrooper

Age of the meat and what it is ground with are the biggest factors in tender, flavorful ground beef.

Meaning what device/tool?

[2.7RS]

To add to the list the ratio meat(type) fat tendons has huge implications.

Your butcher is probably using lots of good quality beef

[cockerpunk]

yup, depends on what they ground up to make the ground beef. better cuts = better ground beef.

its popular here to make primum burgers with ground steaks.

[jyl]

Originally Posted by 2.7RS

To add to the list the ratio meat(type) fat tendons has huge implications.

Your butcher is probably using lots of good quality beef

I agree - I suspect supermarket ground beef has a fair bit of connective tissue. Could try slow cooking or sous viding supermarket ground beef, which should gelatinize that stuff.

[Alan A]

Originally Posted by HobieMarty

I don't know, but THE best burgers I have had were from Omaha Steaks. They were ground fillet Mignon and oh my gawd they were so tender. Best bacon cheeseburgers ever!!!

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Grind your own. 75% filet, 25% slab bacon.
You’ll never go back…

[Skytrooper]

Originally Posted by masraum

Meaning what device/tool?

Umm, no . I was trying to imply what other cuts of meat they use. A grinder is a grinder, not a ton of difference there.