I have a bone to pick with those that avoid all ground meat products. When you are processing an animal too large to be roasted whole, such as a chicken, there is a wide variety of flesh that varies in quality and tenderness on any large herbivore. As you work through the process you cut out the tenderest steaks then roasts etc. but the end cuts and small pieces such as the meat between the ribs does not make any cut you would want to cook and serve as is and are better placed in the hamburger pail to go through the grinder for hamburger or sausage as the case may be. None of that meat going into the pail should have anything wrong with it other then size or toughness.
The percentage of steaks to burger will of course vary with the age and condition of the animal.
If you can't trust your butcher to only put quality meat through his grinder you need a different butcher not a different cut of meat.
I am often surprised to see per pound prices for ground beef being higher then the roast from the same portion of the animal in the case right beside it.
I'll take the chuck roast home for pot roast over burger every time if the roast cost less.
The problem in the UK is that there are very few butchers shops left as consumers have let the supermarkets take most of the market. God only knows what the supermarkets' suppliers do to their produce as the recent scandal of horse meat in supermarket ready meals showed.
kenneal - lagger wrote:The problem in the UK is that there are very few butchers shops left as consumers have let the supermarkets take most of the market. God only knows what the supermarkets' suppliers do to their produce as the recent scandal of horse meat in supermarket ready meals showed.
"Shock and horror, horse meat found in IKEA meatballs !"
Reply "well not as shocking as finding real wood in the furniture"
"Installers and owners of emergency diesels must assume that they will have to run for a week or more"
kenneal - lagger wrote:The problem in the UK is that there are very few butchers shops left as consumers have let the supermarkets take most of the market. God only knows what the supermarkets' suppliers do to their produce as the recent scandal of horse meat in supermarket ready meals showed.
FSA investigation into said company and it closes.
A common mistake that people make when trying to design something completely foolproof is to underestimate the ingenuity of complete fools - Douglas Adams.
kenneal - lagger wrote:The problem in the UK is that there are very few butchers shops left as consumers have let the supermarkets take most of the market. God only knows what the supermarkets' suppliers do to their produce as the recent scandal of horse meat in supermarket ready meals showed.
God and the employees know as well as the inspectors which don't visit enough and are susceptible to bribery pressures. As recent large volume recalls have shown a big producer can make mistakes in a big way so any ground product even those you ground yourself should always be cooked through to safe temperatures.
The meat counter at most super markets here resemble a traditional butcher shop except that the meat comes into the store in boxes mostly de-boned as apposed to hanging in the halves or quarters. Bulk ground burger also comes direct from the packing house but trims and end cuts are still ground or cubed in the markets cutting room. They try to sell it all including chew bones for the dogs and suet for the birds.
woodburner wrote:...avoid nutrient deficiencies on a vegan diet unless they take supplements. B12 is a major one...
I've read that B12 deficiency is surprisingly common, whatever people eat. It can easily be produced using bacteria so no worries there.
As a long-term vegan, it's not something I've particularly thought about for various reasons. However, a blood test a year ago showed I have optimum levels.
I experience pleasure and pains, and pursue goals in service of them, so I cannot reasonably deny the right of other sentient agents to do the same - Steven Pinker
emordnilap wrote:...... It can easily be produced using bacteria so no worries there.....
Have you got plenty of those bacteria in your preppers k i t for when TSHTF? Don't worry too much if you haven't because I, or another farmer, can sell you some meat.
It can easily be produced using bacteria so no worries there.
