Goomba38 said...

Andy wrote:

But still, when you look at ground meats you see those percentages.
70%, 80% lean, etc.

They don't get those figures by eyeing the meat. They butcher lean
and weigh it and then weigh out the corresponding weight of fat and
grind it together.

It's not a matter of where the fat comes from, it's just always there
in some measured percent.

Andy

Now that you mention it-I know EXACTLY how they get those figures! (or
previously did) as my father helped design and engineer the apparatus
for the USDA to use in determining the fat content. It was an
interesting year of stories as he went around the country doing
research and analysis on meat, butchering practices,etc.


My friend used to work for a large industrial scale company and he'd go
to calibrate his scales for the customers once a month (in rotation) and
they (Jack-In-The-Box, for example) kept separate stores of lean and fat
and grind them by percentages to make their hamburgers.

How'd your dad do it.

I await with baited breath.

Andy

OmManiPadmeOmelet wrote:
In article ,
"JoeSpareBedroom" wrote:


You can always ask the meat department to grind some veal & pork,
assuming it's staffed by something other than flunkies.

Depends on the grocery store (if you don't have a "real" butcher shop
around). When Albertson's bought out a popular local grocery store in 1999
one of the butchers explained to me they weren't allowed to grind their own
anymore. (I was specifically looking for ground pork.) He groused he'd
been a butcher for over 20 years and knows to clean the grinder between each
type of meat, but his new employers had a policy not to do it. He was so
fed up with the notion he ground some for me anyway and just labelled it
"meat" (Albertson's sold out after about a year; Schnuck's moved in.
I'm not sure what their policy is for the butchers grinding their own but I
think they are allowed to.)

For some reason, I'm not getting this...

I can get separate packages of ground pork, veal, turkey, chicken and
about 5 different grades of beef anywhere, any time...

I can make my own meat mix with no real effort?????

Kat, you're lucky. I very rarely see ground veal and I don't think I've
ever seen ground chicken. And if the store doesn't have pre-packaged
cryovac'd ground pork you're pretty much SOL on that, too.

Jill

"Andy" q wrote

I await with baited breath.

Ewwwww.

nancy

"jmcquown" wrote

Kat, you're lucky. I very rarely see ground veal and I don't think I've
ever seen ground chicken. And if the store doesn't have pre-packaged
cryovac'd ground pork you're pretty much SOL on that, too.

It's not always easy to get all three, sometimes I have to hit two
stores just to get two. However, the problem is then that I have
enough ground meat to make three meatloaves. Really, I just
want one. So it's nice to get the mixed meats packaged together
in 1.whatever pound size.

nancy

Nancy Young said...


"Andy" q wrote

I await with baited breath.

Ewwwww.

nancy


YOU, nancy, can call me flounder! (grin)

In article , Andy q wrote:

Goomba38 said...

OmManiPadmeOmelet wrote:


Goomba is allergic to fat......

and thinks that everyone else should be too.

And what have I ever said that would make you imagine that?
Fat in meat is where much of the flavor is. Some people, who think
they're eating low fat turkey are in fact eating a LOT of fatty turkey
skin that was ground up. That could be a problem for some. It would be
a
shame for some to continue in ignorance when they don't have to.


Goomba38,

But still, when you look at ground meats you see those percentages. 70%,
80% lean, etc.

They don't get those figures by eyeing the meat. They butcher lean and
weigh it and then weigh out the corresponding weight of fat and grind it
together.

It's not a matter of where the fat comes from, it's just always there in
some measured percent.

Andy

Exactly... I have Goomba killfiled. I can't stand people that are
always, constantly negative and critical.

I have yet to see any advice from her that is not picking on another
poster.

I'd call her a bitch but that would be a compliment. ;-)

Most common ground turkey I see at the store is 80/20.
The ground breast is so dry, you may as well eat sawdust!

But, to each their own.......
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article ,
"jmcquown" wrote:

OmManiPadmeOmelet wrote:
In article ,
"JoeSpareBedroom" wrote:


You can always ask the meat department to grind some veal & pork,
assuming it's staffed by something other than flunkies.

Depends on the grocery store (if you don't have a "real" butcher shop
around). When Albertson's bought out a popular local grocery store in 1999
one of the butchers explained to me they weren't allowed to grind their own
anymore. (I was specifically looking for ground pork.) He groused he'd
been a butcher for over 20 years and knows to clean the grinder between each
type of meat, but his new employers had a policy not to do it. He was so
fed up with the notion he ground some for me anyway and just labelled it
"meat" (Albertson's sold out after about a year; Schnuck's moved in.
I'm not sure what their policy is for the butchers grinding their own but I
think they are allowed to.)

For some reason, I'm not getting this...

I can get separate packages of ground pork, veal, turkey, chicken and
about 5 different grades of beef anywhere, any time...

I can make my own meat mix with no real effort?????

Kat, you're lucky. I very rarely see ground veal and I don't think I've
ever seen ground chicken. And if the store doesn't have pre-packaged
cryovac'd ground pork you're pretty much SOL on that, too.

Jill

It's most frequently in the frozen section. :-)

For ground veal tho', I'll admit I do have to hit Central Market... but
I have a moral objection to veal.

I use ground turkey instead.

I like to mix ground round, turkey and ground pork (80/20) to make
meatballs or meatloaf.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

merryb wrote:

Express! Signs & Banners wrote:
I live in Jefferson City, MO and absolutely no one here has any idea what
meat loaf mix is and thought
I was crazy when I talked about. (this includes the two old-fashioned
butcher shops here in town) So it is not
out of the realm of possible that this person just didn't have a clue.

Lisa aka Pagemaster
At our local QFC, they sell meatloaf mix. It's packaged on styrofoam
just like hamburger, and it consists of a blob of ground beef, a blob
of veal, and a blob of pork. I had never seen it before, and have
bought it twice now. Makes a good loaf!


It sure does. I used the pork veal and beef mix the other day for
meat loaf and it was delicious. My wife said it was the best she
had ever had. We ate it the next night re-heated and it was even
better the second time.

I soaked some bread crumbs in milk, added an egg, spoonful of
horseradish, a big blob of ketchup, dash of Worsterchire sauce,
salt and pepper and a small onion very finely chopped.

OmManiPadmeOmelet wrote:

You can always ask the meat department to grind some veal & pork, assuming
it's staffed by something other than flunkies.

For some reason, I'm not getting this...

I can get separate packages of ground pork, veal, turkey, chicken and
about 5 different grades of beef anywhere, any time...

I can make my own meat mix with no real effort?????


It's pretty convenient to just grab a package with the three in
it rather than having to buy packages of each and then split them
into different batches.

OmManiPadmeOmelet said...

Exactly... I have Goomba killfiled. I can't stand people that are
always, constantly negative and critical.

I have yet to see any advice from her that is not picking on another
poster.

I'd call her a bitch but that would be a compliment. ;-)

Most common ground turkey I see at the store is 80/20.
The ground breast is so dry, you may as well eat sawdust!

But, to each their own.......
--
Peace, Om


Om,

I'm not here to fight with folks over differences of opinions or take
sides.

I like being nice to folks and respect them for being nice in return.

That's just me. No offense.

Andy

OmManiPadmeOmelet wrote:


I can get separate packages of ground pork, veal, turkey, chicken and
about 5 different grades of beef anywhere, any time...

I can make my own meat mix with no real effort?????


It's pretty convenient to just grab a package with the three in
it rather than having to buy packages of each and then split them
into different batches.

I guess we all set our own levels of convenience... :-)


I guess so. I only have meat loaf every few weeks. I can get a
package with the three together or I can get a package of each,
divide each of the three into three and make three separate
batches.

You could always just hit the frozen entree' area and get it pre-made
and pre-cooked, and just nuke it. It'd even be complete with sides.

That's true, but then I would be paying premium prices for the
convenience of someone having prepared it for me as well, and I
usually don't have a great appreciation for mass produced
convenience food.

I confess to buying pre-made potstickers and chinese dumplings that way
but minus the sides, and I still have to cook them as they are raw.

That is a big, fiddly job. I have done it. We had a visitor from
Taiwan who brought dinner one night. She brought the ingredients
and we spent about an hour and a half making them. There was
enough for dinner than night and about 5 more nights.

Express! Signs & Banners wrote:
I live in Jefferson City, MO and absolutely no one here has any idea what
meat loaf mix is and thought
I was crazy when I talked about. (this includes the two old-fashioned
butcher shops here in town) So it is not
out of the realm of possible that this person just didn't have a clue.

Grind your own. duh

In article , Andy q wrote:

Om,

I'm not here to fight with folks over differences of opinions or take
sides.

I like being nice to folks and respect them for being nice in return.

That's just me. No offense.

Andy

No offense taken luv. ;-)

It's just that Goomba has been nothing but nasty to me now for awhile.

I don't need that and I'm not asking anyone to take sides...

End of subject. hugs
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Andy wrote:
My friend used to work for a large industrial scale company and he'd go
to calibrate his scales for the customers once a month (in rotation) and
they (Jack-In-The-Box, for example) kept separate stores of lean and fat
and grind them by percentages to make their hamburgers.

How'd your dad do it.

I await with baited breath.

Andy

When he died not too long ago, I inherited boxes of his technical papers
and such. I'll have to weed through it to find the book.

jmcquown wrote:

Kat, you're lucky. I very rarely see ground veal and I don't think I've
ever seen ground chicken. And if the store doesn't have pre-packaged
cryovac'd ground pork you're pretty much SOL on that, too.

Jill

Try the Fresh Market on White Station Road there in Memphis.