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100% Beef... What does that mean ?
prangle
Member Posts: 1,462 ✭✭✭✭✭
Is there tripe(stomach)in ground beef. I'm talking about White Castle, Krystal, and any other gray looking hamburger meat. What's in it?
Comments
Is there tripe(stomach)in ground beef. I'm talking about White Castle, Krystal, and any other gray looking hamburger meat. What's in it?
typically anything they cannot cut into a saleable cut of meat, but as far as burgers go i wouldn't worry to much about things like tripe or tongue, it doesn't go through the same process as hot dogs or bologna
I suppose you squeamish weenies have never heard of SOB stew. Ask me, and I'll post a recipe that'll curl your hair. It's good, though.
Not that 80% Soybean, 10% Snot, 9% Human Body juice and 1% Beef that is sold in places like Mc-Donalds and cooked by that poked full of holes and hog ringed teen aged cook.
Not the ground meat I eat! If you eat at one of those drive-through dumpsters, you deserve what you get. Although, in my opinion, beef lips and scrotums is superior to muscle meat from a chicken.
I suppose you squeamish weenies have never heard of SOB stew. Ask me, and I'll post a recipe that'll curl your hair. It's good, though.
Whatever SOB-STEW has in it, i can guarantee it's ingredients are "TAME", compared to what goes into "SCRAPPLE". Yet, scrapple is so good, once you've eaten it, you don't care whats in it, and you'd eat it off of a road-killed ARMADILLO SHELL!![;)]
Try a "GOOGLE SEARCH" on "SCRAPPLE"...YUMMMmmm!
quote:Originally posted by prangle
Is there tripe(stomach)in ground beef. I'm talking about White Castle, Krystal, and any other gray looking hamburger meat. What's in it?
typically anything they cannot cut into a saleable cut of meat, but as far as burgers go i wouldn't worry to much about things like tripe or tongue, it doesn't go through the same process as hot dogs or bologna
Actually 1911, TONGUE is so precious and expensive per lb. It is NEVER used in anything. Nearly 100% of it is sold "as-is".
I think I have read that * holes are used in the cheese process. Something like cow stomaches were used to curtle the milk.
I used to work as butcher's helper and for H'burger, we used straight beef. No hanky panky. 60/40, 90/10 ratio fat to lean. Used to grind up whole hind quarters for h/b.
As a little aside, I have lived in Turkey. You would sort of be surpirsed to see a side of beef hanging up in the open, so covered with flies that it was totally black, Yummy!! Tom