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Old 02-16-2012, 01:10 PM   #31
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Originally Posted by Gourmet Greg View Post
I never buy stew meat. I do what you suggested.
I don't buy ground or chopped meats for the same reasons
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Old 02-16-2012, 01:16 PM   #32
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Yeah. To make ground meat they take all the bits and pieces that may have bacteria or other contaminants on the surface and grind it up thus mixing all the bacteria and contaminants throughout the inside of the ground meat. You could perhaps wash off or wipe off a steak but there's no way to get any contaminants out of ground meat, and IMO ground meat is much more likely to go bad more quickly.
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Old 02-16-2012, 01:21 PM   #33
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Quote:
Originally Posted by Gourmet Greg View Post
Yeah. To make ground meat they take all the bits and pieces that may have bacteria or other contaminants on the surface and grind it up thus mixing all the bacteria and contaminants throughout the inside of the ground meat. You could perhaps wash off or wipe off a steak but there's no way to get any contaminants out of ground meat, and IMO ground meat is much more likely to go bad more quickly.
And, also, thanks to commercial, large scale production, your 1 lb of ground meat could have flesh from up to 100 cows in it.
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Old 02-16-2012, 01:33 PM   #34
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Not my 1 lb. of ground meat! Last few years I usually buy steaks and run them through my food processor when I want ground beef. At least that steak is guaranteed to have come from a single cow. And whatever on the outside that gets spread through the inside is there for only a couple hours, not days and days like market ground meat.
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Old 02-16-2012, 02:54 PM   #35
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in the spirit of this thread, i'd think it would be better if you aged the ground meat.
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