polkanut
Well-known member
We don't buy ground beef anymore. We use ground venison instead. You honestly can't tell the difference, no "gamey" taste. In our part of the state, the deer eat corn, alfalfa, soybeans, and oats, all prime feed.
Ground Beef in a Tube
- Thread starter exploder3211
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58limited
Well-known member
"Browning large quantities of ground beef...add enough water to cover the meat..."
Good idea for bulk cooking. Seems like you can save the water, skim the grease off, and have a good beef base for soup.
"I, for one, have always enjoyed purchasing food in bulk, and then either freezing it or separating the bulk in readi-made portions"
Me too. One of my little secrets is to hit the grocery stores on Sunday morning. They often have their one or two day old hamburger meat substantially reduced in price (sometimes more than 50% off) to get rid of it. Its still good but must be used or frozen within a day. I divide it into one pound portions and freeze it. Very handy since most recipes I cook call for 1, 2 or 3 pounds.
I've bought meat both ways. I tend to go with the tube when it's a betterr price OR when I am specifically looking for definite pound increments. If I needed to, I can also get 5 pounds of it in a tube. I buy it in thye tray if the price is better (on sale) OR I am needing specifically increments between the pounds or I am needing less than a pound of ground beef. It has never bothered me.
I have usually found frozen ground beef to be less spoiled than in-store made ground beef.
I occasionally get a pack of three or four chubs from Costco. It's good for making spaghetti sauce. For burgers, I usually get the (regular fat) frozen patties. But I confess I don't consume a lot of beef any more. I transitioned to a more vegetarian approach, soaking beans, making my own bean/onion/pepper, for use as a meat subsitute with rice or with stock and assorted veggies for a tasty soup. When I eat this way, my cholesterol drops about 20% and I feel healthier.
I occasionally get a pack of three or four chubs from Costco. It's good for making spaghetti sauce. For burgers, I usually get the (regular fat) frozen patties. But I confess I don't consume a lot of beef any more. I transitioned to a more vegetarian approach, soaking beans, making my own bean/onion/pepper, for use as a meat subsitute with rice or with stock and assorted veggies for a tasty soup. When I eat this way, my cholesterol drops about 20% and I feel healthier.
exploder3211
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I wouldn't buy this kind again, but i would buy the 90/10 version wich is quite good..... Although adam eats way to many friggin burritos and this kinda crap... Ughh... Time for me to cook... Although i will need hlp from you guys and Esp. Toggles (for some greek recipes)
I prefer top grind the meat myself-I have the meat grinder attachment for a KA mixer-I also have one from Cabelas-Its best to grind the meat yourself at the time and quantity you need it.And YOU know who cleaned the grinder and what elese was ground in it.I would cook preground meat as well done as possible---because the processing plant could have ground pork in the same grinder without cleaning it before they ground the beef.It happens-even though the law says they have to thouroughly break down and clean the grinder in between types of meat.This isn't always done.There just isn't enough FDA inspectors to check these plants-so be warned.You don't want to get tricinousis.
