zxcvbob wrote:
>
> Pete C. wrote:
>
> > 2. Do not grind then freeze, this negates much of the benefit of
> > grinding meat at home. The grinding should be done immediately before
> > it's going to be cooked, minutes count. If you are going to freeze,
> > freeze the whole cut, and then grind it immediately before use after
> > defrosting.
>
> The main benefit of grinding meat at home is you know what's in it.
> No lips and eyeballs and floor sweepings (unless /you choose/ to
> use that sort of thing) and that case of meat that didn't sell last
> week and is starting to smell funny.
>
> Bob

Three main benefits of home grinding meats:

1. Avoiding oxidation from sitting around in a ground state. Oxidation
gives the ground meat an off metallic taste that many people don't
notice until they've had fresh ground and cooked non oxidized meat.

2. Avoiding bacterial contamination issues that arise when ground meat
which provides a huge surface area for bacteria to multiply on sits
around giving that bacteria time to multiply.

3. Control of the content of the ground meat.