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The only thing that I know about ground beef is this--I generally buy 90% lean ground beef at supermarkets, packed in the styro-foam & cello packages--is to check the "use-by" dates very carefully. I try to buy ones with the date a week off or so.
And I remember at Shaw's, they sold some brand of ground beef (besides their own store brand) that has a woman's name--I think I always had good luck with that. Also Trader Joe's--I think I had good luck with their ground beef.
The worst is buying a package of ground beef--getting it home --& it's kind of grey-ish inside (under the red).....
A week? Seriously? Ground meat should be consumed within one to two days of grinding:
The only thing that I know about ground beef is this--I generally buy 90% lean ground beef at supermarkets, packed in the styro-foam & cello packages--is to check the "use-by" dates very carefully. I try to buy ones with the date a week off or so.
And I remember at Shaw's, they sold some brand of ground beef (besides their own store brand) that has a woman's name--I think I always had good luck with that. Also Trader Joe's--I think I had good luck with their ground beef.
The worst is buying a package of ground beef--getting it home --& it's kind of grey-ish inside (under the red).....
THE womans name im guessing is laura lean....
its been in shaws and hannafords
fresh ground burger has a 3 day shelf life.(max)..under ideal conditions..most stores will only put 1-2 days shelf life...if longer...its been vacuum sealed or map packs (modified air packaging)
also if you see the greying under red outside.of burger ...its called oxidation.....the outside is red because of bloom when the red meat hits oxygen...and without oxygen. (the middle) the color of the meat will revert back to its original color.....
The "best quality meat" has trimmings. Do think they throw them away?
sam's club does......or they use to...they will throw away bench trimmings and use the tube burger from massive batches..... (for reason below)
one reason companies love to use this tube burger is that if anyone gets sick..they can point the finger to another company …..not themselves .. and therefore not liable to be sued
the smaller stores that still have a butcher......and meat markets
they still do the steak trimmings/primal fresh grinds
However, that all depends on the meat manager who is running the meat department.
We have a local IGA. Nearly all of the meat is Mexico sourced and ungraded. While they are more willing to cut the meat how you want it, you find that generally, they lack the skill and precision at times which results in steaks and chops of different thicknesses and the like.
As for ground beef and any sliced meats, I prefer to head to the local Asian markets. They grind/slice the meat in house and they immediately flash freeze it. The product is of much higher quality than supermarkets or the local IGA.
As for 90/10 ground beef, I will not use it as you need more fat to have the necessary flavor that I am looking for.
Where I am two small local chains that cut and packaged their own meat have recently been purchased by two European conglomerates that use prepackaged products for all but a very small percentage that one has at a full service, higher priced counter. One of the chains being taken over used mostly USDA Choice, the new owners use ungraded meat in their stores. There's nothing left in the way of supermarkets in the area; I think I'm doomed.
Where I am two small local chains that cut and packaged their own meat have recently been purchased by two European conglomerates that use prepackaged products for all but a very small percentage that one has at a full service, higher priced counter. One of the chains being taken over used mostly USDA Choice, the new owners use ungraded meat in their stores. There's nothing left in the way of supermarkets in the area; I think I'm doomed.
the ungraded is often called no-roll … (carcass not rolled with a grade stamp)
a lot of Mexican beef has entered some retail stores and its tempting because its so cheap...its inspected by usda...but it is not graded.....most is called sukarne…(brand)
and for those that want very lean and cheap.... this is it......but with little marbling...its not choice.grade..it lacks flavor and tenderness.. also you can buy no-roll American beef ….its cheap....but its not consistent.....sometimes its pretty good marbling and sometimes...its very lean..
here's the difference.....say boneless choice grade rib eyes.. market price for wholesalers in the u.s...is 7.50lb … the ungraded/noroll/Mexican beef may cost 4.15lb for bnls rib eye ..
(the top 3 grades go prime, choice, and select...select being the leanest (and usually the cheapest) in the usa ... Canada grades are AAA AA and A triple A being the best
European conglomerates..... my old grocery store chain is now owned my European conglomerates... del haize/Ahold
they now own Hannaford, Food Lion and Stopnshop amongst others.....there's been a huge amount of consolidation in the last 15 years......on the retail and wholesale sides.
look around for any butcher shops or smaller iga's independents in the area …..
im sorry to hear the new owners....went with lower prices and compromised quality..
you can give them this valuable feedback to the new operators/owners they should listen to you ...or they will lose business ..
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