lol so true. And let me say I have no problem with feeding our population crap. I just want it on the label so I can actually make a choice. The modern food industry doesnt want me to have the knowledge needed to make choices.
fast food goobers have been eating that and anything else they can grind up/flavor/slobber with "secret sauce". I'm glad you guys eat all that crap. It's extremely profitable. A great revenue stream for us investors. All that's required is a little advertising to lead you to the drive up window.
You might want to invest in a vac-u-seal device of some kind to prevent freezer burn if it's gonna be in deep freeze for a year..
we buy beef bundles every year. they are flash frozen and wrapped in butcher paper. we finish it off in about 7-9 months. I have never had any get Freezer burn ever in the 10 years i have been doing it.
Now i wouldn't do that with something just wrapped in store wrapping.
interesting. I think butcher paper wouldnt be enough to keep freezer burn off.
I'm ignorant about cooking but I think chuck - not too lean, get about 20% fat. Getting too lean is a tasteless burger.
I make my own chorizo from pork butt I get at Costco. My doctor told me to eat more red meat some years ago and I took that to mean beef. Does pork qualify?Ground anything is for suckers and beef prices right now are stupid high. Pork chops and pork butt for a little over $2 a pound keeps me well fed.
I wish I had room for a big freezer. We had one when I was a kid, but I just don't know where I'd put one. Could in the garage, but it's not attached, would be a big hassle, not to mention the cost of electricity. Realistically, I don't have room for more than around 10 lb. of beef in my refrigerator's freezer.My beef comes from a farmer two counties away from me. Just picked up half a beef 2 weeks ago this morning and have enough to last at least a year. Ended up with about 230lbs overall for around $2.30/lb after corn-fed raising, transport, slaughter/7-day hang, cut and packaged. Cut just how we want it. For anybody with a deep freeze and the up-front money, I don't see why more don't do this.
Yeah, I have one of those, paid over $100 online, I bought a lot of extra plastic bags for it but it sits in my kitchen and I've yet to use it! I suppose I can and should I just don't see the point ATM. If I had a big freezer, sure.You might want to invest in a vac-u-seal device of some kind to prevent freezer burn if it's gonna be in deep freeze for a year..
If enough people complain about the stuff, then maybe pet food will eventually be of better quality by replacing some of the filler crap with real meat.
Yum!fast food goobers have been eating that and anything else they can grind up/flavor/slobber with "secret sauce". I'm glad you guys eat all that crap. It's extremely profitable. A great revenue stream for us investors. All that's required is a little advertising to lead you to the drive up window.
They spray it with a chemicalI don't know why, but I'm not even outraged by this. Sounds like they're just taking scraps of meat that were too fatty and using more sophisticated processing techniques that allow them to separate the fat from the muscle so that the good meat from these scraps can then be used in leaner ground beef meant for human consumption? Or am I misunderstanding this? What's wrong with higher efficiency and less waste? I didn't even realize this was what all that pink slime drama was about, I thought "pink slime" was some chemical or shit they were adding to the meat.
Seems like much ado about nothing.
I wish I had room for a big freezer. We had one when I was a kid, but I just don't know where I'd put one. Could in the garage, but it's not attached, would be a big hassle, not to mention the cost of electricity. Realistically, I don't have room for more than around 10 lb. of beef in my refrigerator's freezer.Yeah, I have one of those, paid over $100 online, I bought a lot of extra plastic bags for it but it sits in my kitchen and I've yet to use it! I suppose I can and should I just don't see the point ATM. If I had a big freezer, sure.
Ammonium hydroxide isn't exactly super toxic and is used extensively as an antimicrobial in food processing from what I understand, not just in boneless lean beef trimmings. Do you think your steaks and other meat products aren't also treated with antimicrobial agents to reduce the spread of E-coli and other foodborne illness?
It was approved by the FDA as an antimicrobial back in the 70s and has been used by the food industry for decades. If foods treated with it were unsafe people would have started having adverse reactions a long time ago.
*Reads pink slime*
*Thinks of this :*
I do this regularly and will do so within the next week. I have such an attachment for my Osterizer blender. Have done this for quite a few years. It's my only source for ground beef. I also grind pork (I get that at Costco too) and make chorizo with it, great stuff and very lean. The fat percent of prepared sausage is staggering, generally 70-85%.I love ground turkey for just about anything but in hamburger form. Hamburgers only work with ground beef.
I'm contemplating getting a meat grinder attachment for my KitchenAid mixer. Would be cool to take some decent cuts of meat from Costco and grind some fresh hamburgers
Aron Ralston did this. If he hadn't he wouldn't be alive today.I could 'safely' piss in a cup right now and drink it, but that doesn't mean it's not disgusting.