1/2 lb of brown hamburger wrapped in fresh hamburger?

[dennis in se pa]

This happens more often than I like. And it pi$$es me off. Old, possibly past sale date meat disguised as fresh. I think it is probably OK to eat, but the point is that all of the brown meat would remain on the shelf without the deceitful red burger wrapped around it. You people run into this too? I have the sticker from the pack and am going to the store tomorrow. Not the money so much as the store manager should know what the meat manager is doing, or maybe this is done at the store manager's direction. Next time I will take the meat back. Maybe choose another store.

[aigel]

Just buy a piece of sirloin or chuck and grind it yourself at home. I haven't bought ground meat in 15 years ...

G

[billybek]

Sellers expose the meat to carbon monoxide to keep the outside looking nice and red. Very possible that the rest of the beef in the package is exactly the same age as the nice red looking stuff, just not exposed to the gas that keeps it that colour. It can even be spoiled and still look like that!

What pisses me off is the amount of water that is in the meat these days. Ground beef that boils before it browns. I believe this to be the modern day equivalent of the pencil on the scale. Paying for product you are not getting.

[masraum]

Yeah, I don't think there's any wrapping going on. It's down to being treated so it looks nice and pink. The treatment just doesn't penetrate all of the way into the meat.

[vash]

Originally Posted by aigel

Just buy a piece of sirloin or chuck and grind it yourself at home. I haven't bought ground meat in 15 years ...

G

i'm with G on this one. i use my food processor to chop up small amounts of ground. lightly firm up the meat in a freezer first and you get a beautiful grind.

back your the brown stuff..i dont think it is necessarily bad.

and i buy 100% of my meat from a dude in a white coat. i dont eat much meat anymore, so i can get picky..and snobby.

[dennis in se pa]

Good point about the co treatment. How is that legal and why does the meat not ALWAYS look like this?
As a younger married family man I would buy a power grinder. As an older single man who is "disposing" instead of "acquiring" I don't want to do that. Got too much stuff to sell or give away as it is. Luckily sold my last two bike two weeks ago. 1977 Kawasaki 1000 LTD, and a 1986 Honda vfr 750. Just did not ride them any more.

You guys saved me from giving them h3ll, but I am going to ask them about this.

[RKDinOKC]

As a single guy I've found buying only the amounts of meat I will actually eat from the butcher instead of the pre-wrapped stuff on the shelves and throwing the meat out that goes bad actually costs less.

[drkshdw]

Go to a store that grinds their own meat in house and buy it from the case. You skip the CO, injected water and questionable dating going that route.

[stomachmonkey]

Good time to revisit this topic.

https://nutritionfacts.org/video/is-meat-glue-safe/

[HardDrive]

So stop buying cheap garbage meat from huge chain stores, and get fresh organic meat from Whole Foods. Or find a trustworthy butcher shop.

[ckelly78z]

My wife seems to have intestinal issues/digestive issues with any meat that comes from a regular grocery store....probably from pink slime, or the OP's original subject.

We have found a local farm market that sells only fresh, local meat with no additives/preservatives, and she does just fine, (It tastes better also), but is a bit more money.....well worth it.

[stomachmonkey]

Originally Posted by HardDrive

So stop buying cheap garbage meat from huge chain stores, and get fresh organic meat from Whole Foods. Or find a trustworthy butcher shop.

Or stop eating red meat.

I don't know what it is about red meat today vs 20 years ago, maybe it's me, maybe not, but it does not taste the same and makes me physically ill.

We subconsciously cut out red meat a couple few years ago, not entirely, but maybe we have it once every two months now instead of several times a week.

My cholesterol went from a death inducing 260-70 ish to 190 with no meds or other lifestyle changes and while I'd still love a good ribeye, I can do without it.

[TheMentat]

Originally Posted by HardDrive

So stop buying cheap garbage meat from huge chain stores, and get fresh organic meat from Whole Foods. Or find a trustworthy butcher shop.

this... I get grief from some people about my "hoity-toity" shopping habits, but I can't believe the ***** some people eat these days.

As others have said... eat less meat, and ramp up the quality.

[Wetwork]

Finally I win...I live on, and was raised on, the oldest, registered, black angus ranch in Oregon...Bwahhhahaha!...

As per the normal cowboy/cowhand/cattleman way, I get a heifer/steer every year for my freezer. In addition to that I get either a buck or cow elk every season, sometimes both.

With that being said, do your homework on exactly were your meat is coming from. As per NAFTA we import ton's of meat. Even in-house cutters will mix all the poorer cuts into one big batch of grind. Cuts from here, cuts from there all tossed together. If you care what your eating grab the butcher and find out where the beef is from.-WW

ps. Side note...30 to 40 percent of food in the US is just tossed in the trash anyway.

[RKDinOKC]

Went by butcher's this evening. Cut a Sirloin down for me, 2 6oz 1-1/2 inches thick. Told me to check with him next week for a special grind for meat loaf. Pork chop, Sirloin, and Veal.

[ian c2]

I just get whatever’s on offer at Ralph’s , or in the priced-down bit of the steak section .

It doesn’t really matter what it looks like , as I just burn the **** out of it on the barbecue !!

I’m getting sick of rib-eyes , and this week it’s boneless skinless chicken breasts on offer .
So I’m burning them .
A pack of 5 for $5.00 .

Salt , pepper , cajon , aand a rub of oil and burn way !!
It might be bleached with a chlorine jet-wash , but I’ve never tasted bleach yet !!
Just tastes like burnt chicken to me ...

I read an interesting article a few weeks ago about food .
I’ll go look for it and post the link

[ian c2]

This is it .
It’s a series of articles by a food critic .
Read them all .
It’s very thought provoking ..

At Tampa Bay farm-to-table restaurants, you’re being fed fiction | Farm to Fable | Food | Tampa Bay Times
Tampa Bay farmers markets are lacking in just one thing: Local farmers | Farm to Fable | Food | Tampa Bay Times
Spot the fables on these 10 Tampa Bay farm-to-table restaurant menus | Farm to Fable | Food | Tampa Bay Times
How to tell if your ‘local’ food is actually local | Farm to Fable | Food | Tampa Bay Times

There are more links within the main article .

VERY interesting journalism

[ckelly78z]

Originally Posted by ian c2

I just get whatever’s on offer at Ralph’s , or in the priced-down bit of the steak section .

It doesn’t really matter what it looks like , as I just burn the **** out of it on the barbecue !!

I’m getting sick of rib-eyes , and this week it’s boneless skinless chicken breasts on offer .
So I’m burning them .
A pack of 5 for $5.00 .

Salt , pepper , cajon , aand a rub of oil and burn way !!
It might be bleached with a chlorine jet-wash , but I’ve never tasted bleach yet !!
Just tastes like burnt chicken to me ...

I read an interesting article a few weeks ago about food .
I’ll go look for it and post the link

We have freinds that "BURN" everything they grill, or even fix in the oven. I almost can't stand to go there for dinner anymore. I would much rather have a quality cut of meat grilled/cooked to perfection, that is barely above the rare rating for the best possible taste with the fewest seasonings. This requires better cuts of meat than discount clearence poundage.

I would rather eat less meat, than have to stomache anything burnt.

[KFC911]

I like meats medium, medium rare...except for three....which I like almost burnt....

Hot dawgs, bacon, and fried bologna....err, baloneey....health food should be crispy !

[mattdavis11]

Kitchen aide has a good mixer with grinder attachments. Sirlion produces a good 90/10, but I like something with more fat. 80/20 is perfect for burgers on the grill, but I'm not willing to grind up a rib eye.

Fat content adds flavor, but I find the most flavorful in sirlion.