U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
 
 
Old 01-09-2014, 03:44 PM
 
Location: Chicago
823 posts, read 1,285,919 times
Reputation: 1692

Advertisements

I'm getting into cooking more and was wondering if more expensive ground beef really does taste better. I'm used to buying store brand ground beef. I bought some ground beef from Jewel today and it said it was 96 percent lean, but it still didn't taste quite right to me. Do I have to buy grass fed beef from Whole Foods in order for it to taste good? Is there any way to get good quality meat without spending a fortune?
Quick reply to this message

 
Old 01-09-2014, 04:18 PM
 
Location: Heart of Dixie
12,448 posts, read 10,130,341 times
Reputation: 28069
I prefer the taste of ground turkey with a bit of Marmite added to make it more savory and add "umami."
Quick reply to this message
 
Old 01-09-2014, 04:22 PM
 
17,159 posts, read 22,167,733 times
Reputation: 31223
here's the beef...on burger

the leaner it is,,,the dryer it is,,,you need a little fat for flavor 85% lean in the best selling burger in the country,,,

ground beef -what you buy , depends where you buy it,,,i repeat, what you buy for "ground beef" depends where you buy it..

for example,,
go back 40 years ago,,,all grocery stores would grind trimming (from steaks and roasts - and call it , ground round, for the leanest (approx. 90% (some places may have displayed ground sirloin, but not many)
ground chuck (approx 85% lean ) and then the fattiest-ground beef,,,the most economical grade (around 75-80% lean)

now years ago,,,sides of beef of rails were delivered to the stores, so alot more trim was generated.. so a burger was on sale every week, and it was cheap (comparably)

about 30 years ago,,,,the wind changed- the usda wanted the supermarkets to display lean-ness percentages and not descriptions like ground round and ground chuck (because some chuck trimmings were in ground round,,
so the supermarkets was required to buy a "fat analyzer" or burger tester- a contraption that would essentially cook 1 oz of the raw burger- the juice and fat would drip in a test tube,,then you measure the fat on the top,,and this would show you the lean ness of this batch of burger

well, this was wayyy too much labor for the supermarkets..so they started buying "tube" burger, these were/are pre-processed 10lb tube stock that the fat content is pre-determined) so the store only had to grind it twice and package it-didnt have to test the lean-ness..

most supermarkets still do this- sell pre-determined tube burger,,,thats why when there is a recall, the batches are huge,

places like wal-mart has no butchers on site,,so there burger comes in gas-flushed- you dont know where it comes from.
a traditional sipermarket today that may have 4-5 different %'s like 75/25 80/20 85/15/ 90/10 95/5
usually only one of those %'s is made from real bench trimmings (85%)

the best place to buy burger is from a butcher shop, or independent iga store,,, those stores intentionally do NOT use gas flushed or tube burger-they still call it ground chuck or ground round..
the other option you have is ,,,when a chuck roast or bottom round roast goes on sale,, ring the bell and ask them to grind it for you,,if they dont,,, then dont shop them anymore
if you want LEAN burger, then buy a top round steak, eye round steak, round tip steak, and again,,ask them to grind it,,,when on sale,,it will be cheaper,,

the other suggestion is to buy the 2000 watt electric grinders on ebay (around 100.00) and grind it yourself,,, i have one of these grinders and do this,,,also when bnls chicken breasts come on sale for 1.89lb,,ill buy some for ground chicken and chicken meatloaf.. and chicken sausage..


simply put,,,,
the leaner you buy,,,the dryer it is

more fatty burger has more flavor...


also , say you bought some burger yesterday , and today you went to make some patties and noticed it is dark in the middle,,,,,your mind starts going,,thinking it is spoiled,,,why is it dark in the middle??
the reason for this is called oxidation,,,, its red (bloomed) on the outside because oxygen has hit the surface area- inside there's no oxygen so the burger reverts back to its natural color,,
so it is NOT spoiled in the least

same as pricking a vein in your wrist...the blood comes out purple,,then turns red,,,when the oxygen hits it..



also,,beware of "grass fed burger" if you are not use to grass fed beef, it will have a strange odor and taste to you,,,much more gamey... sour flavor
most all cattle has been grass-fed, then fed corn/grain for the last 2-3 months) to marble it up for flavor
"grass fed" means ...straight grass, no corn/grain (it actually should say "grass-finished")


also be aware that just because it is ground turkey, doesnt mean it is leaner,,,,look for the %

i buy boneless turkey breast and tenders for 2.50lb and grind it myself,,, ground turkey breast in the stores are over 5.00
Quick reply to this message
 
Old 01-09-2014, 04:28 PM
 
Location: Middle America
35,817 posts, read 39,346,783 times
Reputation: 48613
Depends on your tastes, which are probably going to be more dependent upon fat content than price point, which can vary. 96% lean is going to lack a lot of the flavorful fat and juices.

As for ground turkey, I do NOT like the flavor of that, AT ALL, thankyouverymuch. Nor the texture. I will use it, but generally only in contexts where the flavor and texture are going to be superceded by other ingredients (in chili, mixed in with beef when making meatloaf or meatballs). Ground turkey is decent enough for stretching more costly beef.
Quick reply to this message
 
Old 01-09-2014, 04:37 PM
 
Location: Heart of Dixie
12,448 posts, read 10,130,341 times
Reputation: 28069
Quote:
Originally Posted by TabulaRasa View Post
...As for ground turkey, I do NOT like the flavor of that, AT ALL, thankyouverymuch. Nor the texture...
We use ground turkey exclusively, but not the lean ground. When folks come over to eat and we serve tacos, lasagna, cottage pie, chili, etc. - no one can tell that it's turkey, you just have to know what you're doing (Marmite) . As for ground beef, I do NOT like the flavor AT ALL.
Quick reply to this message
 
Old 01-09-2014, 04:38 PM
 
Location: Northeast
1,887 posts, read 1,709,900 times
Reputation: 3736
Agree you have to have some fat in the burger for the flavor. The supermarket i always go to does butcher on site for yeah.
I'm always on the lookout for deals and frequently buy a chuck roast (i inspect to make sure it has some fat, most chuck roast do) on sale and have em grind it into ground beef. I then make 10-15 burgers and put them in the freezer in zip lock bags. I save a few bucks, and get a tasty burger made to the size i want..
So no, expensive ground beef doesn't taste better..
Quick reply to this message
 
Old 01-09-2014, 04:40 PM
 
Location: Middle America
35,817 posts, read 39,346,783 times
Reputation: 48613
I also find both Marmite and Vegemite repellent, so there's that, too, unfortunately.

I'm using turkey for taco meat tonight, and it'll do, but I can't abide turkey burgers, etc. It requires some other flavoring to mask the turkey-ness.
Quick reply to this message
 
Old 01-09-2014, 05:03 PM
 
Location: Chicago
823 posts, read 1,285,919 times
Reputation: 1692
Quote:
Originally Posted by mainebrokerman View Post
here's the beef...on burger

the leaner it is,,,the dryer it is,,,you need a little fat for flavor 85% lean in the best selling burger in the country,,,

ground beef -what you buy , depends where you buy it,,,i repeat, what you buy for "ground beef" depends where you buy it..

for example,,
go back 40 years ago,,,all grocery stores would grind trimming (from steaks and roasts - and call it , ground round, for the leanest (approx. 90% (some places may have displayed ground sirloin, but not many)
ground chuck (approx 85% lean ) and then the fattiest-ground beef,,,the most economical grade (around 75-80% lean)

now years ago,,,sides of beef of rails were delivered to the stores, so alot more trim was generated.. so a burger was on sale every week, and it was cheap (comparably)

about 30 years ago,,,,the wind changed- the usda wanted the supermarkets to display lean-ness percentages and not descriptions like ground round and ground chuck (because some chuck trimmings were in ground round,,
so the supermarkets was required to buy a "fat analyzer" or burger tester- a contraption that would essentially cook 1 oz of the raw burger- the juice and fat would drip in a test tube,,then you measure the fat on the top,,and this would show you the lean ness of this batch of burger

well, this was wayyy too much labor for the supermarkets..so they started buying "tube" burger, these were/are pre-processed 10lb tube stock that the fat content is pre-determined) so the store only had to grind it twice and package it-didnt have to test the lean-ness..

most supermarkets still do this- sell pre-determined tube burger,,,thats why when there is a recall, the batches are huge,

places like wal-mart has no butchers on site,,so there burger comes in gas-flushed- you dont know where it comes from.
a traditional sipermarket today that may have 4-5 different %'s like 75/25 80/20 85/15/ 90/10 95/5
usually only one of those %'s is made from real bench trimmings (85%)

the best place to buy burger is from a butcher shop, or independent iga store,,, those stores intentionally do NOT use gas flushed or tube burger-they still call it ground chuck or ground round..
the other option you have is ,,,when a chuck roast or bottom round roast goes on sale,, ring the bell and ask them to grind it for you,,if they dont,,, then dont shop them anymore
if you want LEAN burger, then buy a top round steak, eye round steak, round tip steak, and again,,ask them to grind it,,,when on sale,,it will be cheaper,,

the other suggestion is to buy the 2000 watt electric grinders on ebay (around 100.00) and grind it yourself,,, i have one of these grinders and do this,,,also when bnls chicken breasts come on sale for 1.89lb,,ill buy some for ground chicken and chicken meatloaf.. and chicken sausage..


simply put,,,,
the leaner you buy,,,the dryer it is

more fatty burger has more flavor...


also , say you bought some burger yesterday , and today you went to make some patties and noticed it is dark in the middle,,,,,your mind starts going,,thinking it is spoiled,,,why is it dark in the middle??
the reason for this is called oxidation,,,, its red (bloomed) on the outside because oxygen has hit the surface area- inside there's no oxygen so the burger reverts back to its natural color,,
so it is NOT spoiled in the least

same as pricking a vein in your wrist...the blood comes out purple,,then turns red,,,when the oxygen hits it..



also,,beware of "grass fed burger" if you are not use to grass fed beef, it will have a strange odor and taste to you,,,much more gamey... sour flavor
most all cattle has been grass-fed, then fed corn/grain for the last 2-3 months) to marble it up for flavor
"grass fed" means ...straight grass, no corn/grain (it actually should say "grass-finished")


also be aware that just because it is ground turkey, doesnt mean it is leaner,,,,look for the %

i buy boneless turkey breast and tenders for 2.50lb and grind it myself,,, ground turkey breast in the stores are over 5.00
Thanks for all the information. I didn't realize that really lean beef lacks flavor.. I thought it was the other way around. I'm just concerned about the hormones and antibiotics in meats.
Quick reply to this message
 
Old 01-09-2014, 05:08 PM
 
Location: Chicago
823 posts, read 1,285,919 times
Reputation: 1692
Quote:
Originally Posted by Dirt Grinder View Post
We use ground turkey exclusively, but not the lean ground. When folks come over to eat and we serve tacos, lasagna, cottage pie, chili, etc. - no one can tell that it's turkey, you just have to know what you're doing (Marmite) . As for ground beef, I do NOT like the flavor AT ALL.
That's interesting.. so you think ground turkey tastes similar to beef? Do you find that it's cheaper?
Quick reply to this message
 
Old 01-09-2014, 05:18 PM
 
Location: Islip,NY
16,935 posts, read 19,672,707 times
Reputation: 17194
Quote:
Originally Posted by TabulaRasa View Post
Depends on your tastes, which are probably going to be more dependent upon fat content than price point, which can vary. 96% lean is going to lack a lot of the flavorful fat and juices.

As for ground turkey, I do NOT like the flavor of that, AT ALL, thankyouverymuch. Nor the texture. I will use it, but generally only in contexts where the flavor and texture are going to be superceded by other ingredients (in chili, mixed in with beef when making meatloaf or meatballs). Ground turkey is decent enough for stretching more costly beef.
Neither do I. I like roasted Turkey but not ground. I only use 80/20 ground beef and there is a difference to me between the ones in the store and the kind you get from a really good butcher shop.
Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


 
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:
Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink
Similar Threads
Follow City-Data.com founder on our Forum or

All times are GMT -6.

2005-2018, Advameg, Inc.

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top