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Old 02-20-2012, 11:09 AM   #21
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I agree with Andy, that you are mixing that surface contamination into the inside of the burger, which won't get the same level of heat as the outside.

On the other hand, if you grind the meat immediately prior to cooking the burger, there will be far fewer micro-organisms than in the store bought ground beef. Once it is ground, it has far more "surface" area on which to grow.

I just hate that we have to treat our food as though it were medical waste.
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Old 02-20-2012, 11:26 AM   #22
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I cut out as much of the fat as I can without being compulsive.

Might explain why they cook faster, Frank.

As it sits, chuck is the perfect burger meat. Depending on specific cut, it has a 15/85 or 20/80 fat to lean content. When you trim out much of the fat, you have to cook the burgers for less time to keep them from drying out and overcooking.
Comparing like for like they still cook faster. When I buy the 93/7 versus grinding my own.
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Old 02-20-2012, 05:49 PM   #23
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Except that I don't own a grinder.

Sooooo, what should I ask for when I visit the meat counter at my local Kroger?

And do they like smart ass customers?
Select a nice chuck roast (which sometimes is cheaper than ground chuck) and ask the butcher to grind it for you to your liking. (I use to ask that he remove some of the fat and any boingies and give it a grind for burgers.)
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Old 02-20-2012, 05:57 PM   #24
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Select a nice chuck roast (which sometimes is cheaper than ground chuck) and ask the butcher to grind it for you to your liking. (I use to ask that he remove some of the fat and any boingies and give it a grind for burgers.)
I'll try that. Honestly, I've never actually asked anyone in the meat department to trim or grind a cut of meat.

I usually give the selection a good once-over and if I see something I like, I'll buy it but if not, I just keep moving on.
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Old 02-20-2012, 06:12 PM   #25
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Originally Posted by Kathleen

Select a nice chuck roast (which sometimes is cheaper than ground chuck) and ask the butcher to grind it for you to your liking. (I use to ask that he remove some of the fat and any boingies and give it a grind for burgers.)
I'll have to do that. I buy whole loins on sale and cut my own chops and steaks, though the meat guy offers to do that for me. I like to cut my own, as they weigh and price the meat pre-cut, and charge me for the scraps they cut off and keep. Having them grind a chuck roast sounds like a great idea!
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Old 02-20-2012, 06:18 PM   #26
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I'll have to do that. I buy whole loins on sale and cut my own chops and steaks, though the meat guy offers to do that for me. I like to cut my own, as they weigh and price the meat pre-cut, and charge me for the scraps they cut off and keep. Having them grind a chuck roast sounds like a great idea!
They should be giving you the scraps, Dawg! That is good for making pork chili, but since you are paying for it, it belongs to you! I would insist.
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Old 02-20-2012, 06:24 PM   #27
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They should be giving you the scraps, Dawg! That is good for making pork chili, but since you are paying for it, it belongs to you! I would insist.
I think so too! I don't bother asking anymore. When they ask me how I want it cut up, I tell them just wrap it up and I'll take it home whole. I really enjoy cutting up and packaging a whole pork or beef loin.
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Old 02-20-2012, 06:30 PM   #28
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so many questions need to be asked:
what quality meat am I buying? where am I buying it? what is their source?, how is that meat raised, slaughtered etc.

If you live near a local "green" meat raiser or a good butcher (kosher, halal, or just real old fashioned meat guy) you can get safe product and cook it as you like.

If you are buying from the supermarket meat counter (a few still exist) there is one quality and from the bulk bin another. What goes into the pre made frozen items is anyone's guess.

I buy the fancier for my burgers cooked med rare and the cheaper for sauces and chili etc.

Search out your options.
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Old 02-20-2012, 06:37 PM   #29
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I usually buy ground beef at Costco. I actually get the stuff that is already shaped into patties. It's easier for me to wrap each of those patties and freeze them that way. I have never had any issues with their ground beef. It is always fresh and free from yucky bits. My only complaint is that it is leaner than I would like. I have to add fat if I want to make sausage that isn't dry.
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Old 02-20-2012, 06:41 PM   #30
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I hadn't even given this any thought, but now that the subject has been brought up, I realize that the ground beef I have been buying (even the chubs) doesn't have that problem. Interesting. The only time I seem to bite into any gristle in ground beef is when I get a fast food burger, taco, or burrito, or in a frozen meal that has ground beef in it.

P.S. I'm not saying it has never happened, but it is rare.
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