On Tuesday, November 11, 2014 6:39:27 PM UTC-7, Brooklyn1 wrote:
> On Tue, 11 Nov 2014 16:52:24 -0800 (PST), Kalmia
> > wrote:
>
> >On Tuesday, November 11, 2014 2:53:17 PM UTC-5, Brooklyn1 wrote:
> >> A 12 oz home ground burger with heaps of fried onyuns on a toasted
> >> Portugese roll:
> >> http://i62.tinypic.com/rbce12.jpg
> >>
> >> One of my last trees to drop its leaves... a 20' tall Redspire Pear in
> >> full fall color:
> >> http://i59.tinypic.com/1p8b9i.jpg
> >>
> >> I used to decorate this Fat Alobert for Christmas but now I can barely
> >> reach half way up:
> >> http://i57.tinypic.com/sb0gv4.jpg
> >>
> >> Was a crisp sunny morning but windy, so got out the mower and saved
> >> myself a leaf raking job.
> >
> >Whence cometh that burger meat? i.e. what cut did you buy?
>
> That burger is top round. Sometimes I blend top round with chuck. But
> top round makes fine burgers. I wait until top round roasts go on
> sale, then I'll buy 10-20 pounds worth for grinding. I find chuck on
> it's own too fatty... I trim out a goodly portion of the fat and toss
> it out into my yard for the crows. If I feel meat needs more fat I
> coat it with olive oil prior to grinding, cuts way back on the
> cholesterol. I can't understand why anyone buys preground mytery
> meat... besides costing more it's diseased... it's the trimmings and
> what falls on the floor, but mostly it's the cancerous nodules that're
> trimmed out. People really have to be sicko puppys to be buying
> preground mystery meat. Once meat is ground there is no way to know
> what/who is in it... could grind in roaches and mice and you'd never
> know. I can guarantee every pound of preground mystery meat contains
> at least one roach, enjoy!

There are all kinds of honorable meat cutters who put out quality product...but you choose to bash them all with your accusations. Shame on you.
===