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Ground beef flavors
bpost
Member Posts: 32,669 ✭✭✭✭
I made my chili, (with beans of course) yesterday. The ground beef was 80/20 Ground Chuck. I drained off most of the fat for the chili. I was amazed how good the meat tasted even before I made the chili.
There are several types of ground beef, have you found a substantial difference in the quality of the flavor in the various types?
Comments
More fat = more flavor. That's all I know about beef.
🇺🇲 "The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson 🇺🇲
It may very well be my old taste buds, but for the last few years all the ground beef I have cooked has been so bland and flavorless no matter what fat % I buy.
Adding to the beef with various sauces like Worcestershire, soy, A-1, Heinze 57,
herbs, spices, even eggs, and fresh garlic, or onions are the only way I have found to make it taste half way edible to me.
Hmmmm, Hard to answer that question without sampling. I will send you my address. 😋
We get are beef from the wife’s daughter and grand daughter. I like a little fat on my beef, nothing better than nicely marbled beef, that is where the flavor comes from. When it comes to ground beef, that is really up to the butcher after it has been ground. There is really no way to accurately measure it, other than looking at it. How it is labeled will very from butcher to butcher. Bottom line is what you prefer best from a particular market, butcher or outlet you shop. I don’t believe anything less than 73 percent is allowed to be sold according to the USDA regulations.
What is chili with beans called?
But seriously 80/20 is the blend. And yes fat is flavor.
When I drain the meat juice and fat. I put that in a bowl and place that in the fridge to solidify the fat. Then I'll remove the puck of fat and add the meat juice back into what I was cooking when I can.
Yosh: When you really need to grind the puck out of your meat.
These days, it's more like 80/15/5 with the last number being the growth hormones, antibiotics, and other chemicals they inject into the animals.
clearly @yoshmyster is from Southern Japan. 😁
🇺🇲 "The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson 🇺🇲
Your ground beef is only as good as the butcher grinding it!
the wife's chili is better with ground deer instead of our ground beef
+1
Bruce, the various types? Well, if you simply mean the amount of fat, yes, but more importantly is the brand and/or sourcing because that has a bigger impact, IMO.
And fiery auto crashes
Some will die in hot pursuit
While sifting through my ashes
Some will fall in love with life
And drink it from a fountain
That is pouring like an avalanche
Coming down the mountain
I raise my own. there is no comparison in taste, texture, color, greasiness, and shrinkage when cooked. i can't hardly eat store bought anymore.
Find a local farmer and start buying sides, you won't regret it. Considerably cheaper too.
Rocky Raab - That 5 keeps the doctors away. Them apples ain't got nothing on science, female dog yo! Started re-watching "Breaking Bad".
Kevin_L - Just call me Coronel.
About two or three miles from us some one opened up a place like a deli i guess you could call it they sell a lot of meat and similar items
Any way my oldest son stops by from work gets cold cuts and steaks pork chops they have a mix of ground beef and bacon all ground together he gets on ocassions
It's a change of pace and taste good but I would not want it every time I grill a burger
I sure other places may make it but theirs is the first i have heard of
If all things are equal like fat content and quality of the grind is ground chuck more flavorful than say ground sirloin? Could grinding a porterhouse steak make a better tasting burger than simple ground chuck?
This reminded me of a old butcher I worked with when was i was 16 at a grocery store
He was head of the meat department and the main butcher
He smoked cigars and most of the ashes fell into the grinder as he make ground beef / hamburger or Amy thing he handled for that matter I never remember seeing him wash his hands and at that time the disposable gloves were not used by any one
One day he got In a bit of trouble basic just scolded by the owner at the time the water line was being worked on so no water was coming into the store for a few hours
so he dipped water out of the toilet to use to help mix in with the beef i am sure to add weight
he said I only used the water out of the tank not the bowl
He use to take all the old ground deli items like ham salad and so on
when they got old and started turning dark , he would mix in with new meat to freshen it up and would even use jars of cherry s to make it look more fresh
Cliff was his name and had to be in his late 50's at that time
I always think of all the things he did to make a few more dollars
Sure he learned it and most likely many more did the same
Mmmmmmm....MMMM!!! Just like mama used to make it!
🇺🇲 "The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson 🇺🇲
There are too many variables. Ground chuck from an Aberdeen Angus is gonna be better than ground porterhouse from a holstien. The feed that they're raised on also plays a crucial role. The type of grass they're fed, what (if anything) they're finished on, how much exercise they get, and a host of other factors all go into the equation.
We have three cows, two are Aberdeen Angus and one a Galloway. Our bull is an Aberdeen. The calves are all pasture raised and supplemented with beer mash for a couple months after weaning and for about two months prior to slaughter. We haul the yearlings in to a local outfit and have them do all the processing. I've had more than one person tell me that it's the best burger and the best steaks they've ever eaten.
Ditch-Runner - I'd do that if the bacon is cooked otherwise it'll be rubbery in the burger. Unless the patties are thin.
bpost - I'm sure Pat Lafrida could school us on the "blend" but I doubt we'd get the same result.
Now for a few times I been buying chuck from Santa Fe supermarket (a Mexican supermarket) I'm still shocked how soft it is. Maybe it's young (as in veal?) or breed? I know it doesn't have much gristle like from American supermarkets. Dry dairy cattle?