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Ever wondered why ground beef should be cooked through?

ChrisL said:
It's close to $4.00 a pound around here too. I bought some over the weekend, and it was around a 2.5 to 3-pound package, and I paid close to $11.00 for it. :shock: I've been wanting to buy some nice Porterhouse steaks, but they are like $12-$14 for just ONE steak! I'm still waiting for a sale on those. :roll:
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Mexican T-bones, $4.99 # !

Ribeye steaks $5.99 # !

Piggly Wiggly #209 Circulars

we don't need no Bundy range cattle!
 
I googled meat glue and found videos one showed small pieces of beef cubes they pour this white powder on them then wrapped tightly in the form of a log. After a while it is unwrapped and it is now one singe piece of meat and then sold as a more expensive cut. The narrator sounded British so I can't say this practice is done here.
 
ChrisL said:
A Piggly Wiggly!! :2razz: We don't have one of those around here. I'm still waiting for a Market Basket to open up in my area.
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Some Piggly Wigglys are closing US wide, the ones that are not are being bought by locals and will be non union shops.

The only thing you need to watch for at these low dollar food stores is expired or past expiration date foods. I don't worry much about outdated beef as much as I do pork and chicken.

Piggly Wiggly Carolina Selling 28 Stores | Retail & Financial content from Supermarket News
 
AJiveMan said:
Some Piggly Wigglys are closing US wide, the ones that are not are being bought by locals and will be non union shops.

The only thing you need to watch for at these low dollar food stores is expired or past expiration date foods. I don't worry much about outdated beef as much as I do pork and chicken.

Piggly Wiggly Carolina Selling 28 Stores | Retail & Financial content from Supermarket News
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I always check the dates on the meats I purchase. That's why I like Market Basket (at least the one I used to shop at), because I never really had an issues with their meats not being good, and they are also pretty reasonably priced and have a great selection too. One was supposed to open up in my area, but apparently there have been some issues with it, but I'm looking forward to it because I've been shopping Walmart, and I find Market Basket to have better savings.
 
ChrisL said:
I always check the dates on the meats I purchase. That's why I like Market Basket (at least the one I used to shop at), because I never really had an issues with their meats not being good, and they are also pretty reasonably priced and have a great selection too. One was supposed to open up in my area, but apparently there have been some issues with it, but I'm looking forward to it because I've been shopping Walmart, and I find Market Basket to have better savings.
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I like the issue part of your post, reminds me of my area. City told new Target store what color their exterior bricks needed to be. :roll:
 
MaggieD said:
Swear to God!! People who want their steaks well done ought to be shot. ;)
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I've been known to refuse to cook steaks for people who want them well done.
I've gotten my wife down to medium, though I do slip her a medium rare every once in a while :)
 
MaggieD said:
I always did. But no more!! It's because, when you're cooking a steak or chop or anything other than ground beef, the only part exposed to possible e coli contamination is on the outside. So by the time you've cooked it, even rare, the outside e coli has been killed. With ground beef, e coli can be throughout the meat, since it's ground.

So there. Always cook your ground meat through -- 165 degrees does it. Get an instant thermometer.
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Last ground meat I brought was probably 4-5 years ago and it was a combo - pork and beef. As soon as it started cooking it had an off smell ... I cooked it well done but the taste was so bad I had to ditch all 4lbs of it. It literally stunk. Since then I grind my own and even asked on occasion for additional fat for burgers on the grill since the stuff I grind will be a dried hockey puck on a grill - pan fried with olive oil it does fine. So I'll literally grind a 7 - 10 lb chuck or flank steak and vacuum seal portions for 4 burgers each will last us a while. Will never go back to buying ground beef again.

Best investment is a digital thermometer.
 
Ockham said:
Last ground meat I brought was probably 4-5 years ago and it was a combo - pork and beef. As soon as it started cooking it had an off smell ... I cooked it well done but the taste was so bad I had to ditch all 4lbs of it. It literally stunk. Since then I grind my own and even asked on occasion for additional fat for burgers on the grill since the stuff I grind will be a dried hockey puck on a grill - pan fried with olive oil it does fine. So I'll literally grind a 7 - 10 lb chuck or flank steak and vacuum seal portions for 4 burgers each will last us a while. Will never go back to buying ground beef again.

Best investment is a digital thermometer.
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I love-love-love!! my digital thermometer. I like your style -- grinding your own beef. Maybe I'll try that, although I'd have the butcher grind the pieces I select. I agree with you. Ground beef (from the store, since that's the only way I've bought it in the past) has a rather "off" smell. It's not like bacon, that's for sure. ;)
 
lizzie said:
Yeah, I remember when you could buy it for 79 cents per pound, and it wasn't too awfully long ago. The cheapest ground beef in this area is now $3.79.
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That's average of about what I pay for ground beef. 80/20, too, not the leaner stuff. I like the 80/20 better, though. The taste is better. It's bad to say, but any cook knows that fat = flavor.
 
nota bene said:
You know, $1.49 a pound wasn't that long ago either, and that's when I began to be ticked.

BTW, I really, really hate whoever it was who invented those nasty buffalo wings because before this, wings were cheap. I'm not paying $8-something for a package of chicken wings. Ridiculous.
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Same with skirt steak, aka flank steak. It used to be called the Butcher's cut, because it was the nasty, tough cut that no customers wanted, so the butchers would take it home at night and cook it for their families. Since Food Network started using it, now everybody is using it, and it's actually as expensive as the better cuts of meat. PT Barnum was right. There's a sucker born every minute. I actually saw skirt steak at a higher price than a nice, thick, juicy ribeye.
 
MaggieD said:
I love-love-love!! my digital thermometer. I like your style -- grinding your own beef. Maybe I'll try that, although I'd have the butcher grind the pieces I select. I agree with you. Ground beef (from the store, since that's the only way I've bought it in the past) has a rather "off" smell. It's not like bacon, that's for sure. ;)
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I've become a much better cook since I started using my digital thermometer. I always erred on the side of caution, and would overcook chicken, just to be safe. Now my chicken comes out perfect, every time.

Also, if you can do it, when you are choosing a chuck roast, or other piece of beef, to have ground for you, or to grind yourself, make sure that you get one with a decent amount of fat on it. Otherwise, you'll have to add fat to it and it still won't taste as good.
 
grip said:
My mom over cooked our steaks for years growing up, because she like well done, so I was a fan of med rare for awhile. Then I started graduating back to more cooked and found too rare actually lacked flavor. Now, on certain cuts, I'm leaning towards rarer again.

I'm a little freaked out with the addition of "pink slime" or ground up gunk. I remember the myths about Spam being, chicken lips and assholes. Heaven knows what we've eaten in a lifetime?
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Nothing but peckers and lips since 1936.... :2wave:
 
It's also because there is an acceptable amount of feces allowed in ground beef. Can't remember the percent off the top of my head...


However, if you grind your own beef, or find a place that grinds fresh hamburg from large cuts, you can safely cook and eat rare burgers.
 
MaggieD said:
I always did. But no more!! It's because, when you're cooking a steak or chop or anything other than ground beef, the only part exposed to possible e coli contamination is on the outside. So by the time you've cooked it, even rare, the outside e coli has been killed. With ground beef, e coli can be throughout the meat, since it's ground.

So there. Always cook your ground meat through -- 165 degrees does it. Get an instant thermometer.
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No thanks, I pass on red meat. Now white meat is another story. ;)
 
Superfly said:
Same with skirt steak, aka flank steak. It used to be called the Butcher's cut, because it was the nasty, tough cut that no customers wanted, so the butchers would take it home at night and cook it for their families. Since Food Network started using it, now everybody is using it, and it's actually as expensive as the better cuts of meat. PT Barnum was right. There's a sucker born every minute. I actually saw skirt steak at a higher price than a nice, thick, juicy ribeye.
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That's been my exp too. Ribeye, 6.99 per lb. skirt, 7 or more per lb.


That's just crazy.
 
KevinKohler said:
It's also because there is an acceptable amount of feces allowed in ground beef. Can't remember the percent off the top of my head...


However, if you grind your own beef, or find a place that grinds fresh hamburg from large cuts, you can safely cook and eat rare burgers.
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Disgusting!
 
My herd got decimated by the drought, 90 some down to 20 some. Sucked ass to see the breeding program go for so much a 100 standing weight, but the prices are sky high now. Did invest in a trial winning bull (4K, discounted for pinkeye) so hopefully the breeding program can be restarted. I get sooooo much more for every beef I run through the sale barn (I get more now for a bony old momma cow than I did for a nice stocker back when I had almost 100 head) well so much now I don't eat beef... I eat venison and chicken with some occasional pork. The venison costs me 2 bucks (arr arr) a pound in vacuum bags, hard to argue with that price.

Love those 10 pound bags of leg quarters. Break 'em down three legs to a baggie and freeze 'em till we need 'em. Love Carnitas too much to give up pork.
 
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