One of the jobs I had in college was working at Delchamps mostly in the meat department. One of the things I learned that a lot of people don't know is that there are 3 grades of ground meat: 1/ The ground round is the leanest and most expensive. 2/ The ground chuck is the next grade down and is not as lean but not too bad- grease comes from fat and fat has a lot of flava. 3/ The next have different labels but commonly seen as "Lean gound meat", "Ground meat" and also the one in the tube. I found it ironic that the one's that exclusively say "Lean" are the one the ones to be leary of cause people who know their meat cuts know that ground round is the leanest so stores don't have to label it. I like the ground chuck for most things like hamburgers, spaghetti, etc. but for homemade tacos or sausage bread, the ground round has much less grease to contend with and it sometimes makes the tortilla saturated too. Hoping maybe some others would want to share a grocery store shopping tip.
I like the lean/fat percentages on ground meat. I typically get the 90/10. Oh, and Kroger had some unreal discounts on NY Strips yesterday. Got some big, thick steaks for about $5. VERY nice.
One thing I do when I grill steaks is put a lot of butter on them when I take them off. A lot of reataurants do this.........it's amazing how it compliments the taste. Trust me and try it. :thumb:
I worked at a meat packing plant once as a summer job in high school. All I did was sweep up and hose down. But I did get to see what goes into the balony bin. If you are a fan of balony, you do NOT want to know.
Same goes for hot dogs on the pork side. As far as ground beef goes, I like the 75% for burgers. Its alot of fat but it is needed for a juicy burger. Leaner meat makes a dry burger no matter how good you cook it. Lean ground meat is better for things like tacoes and such where you drain the fat anyway.
The problem with the 75-80% ground meat is that it shrinks up a lot and causes much flamage on a grill when using it for burgers.
