Brooklyn1 wrote in rec.food.cooking:

> Kokopelli wrote:
> > Brooklyn1 wrote:
> > > Gary wrote:
> >>> graham wrote:
> >>> Bruce wrote:
> >>>>> But isn't hamburger meat beef?
> > > > > >
> >>>> Here we go again! :-)
> > > >
> >>> Hi Bruce. "Hamburger" is officialy zebra meat, or sometimes
> wolverine >>> meat. Nothing special. Occasionally you get some horse
> meat mixed in. >>> I like it.
> > >
> >> Um, most hamburger is mystery meat.
> > >
> >
> > I call BS on that one.
>
> Any resto burger or stupidmarket preground is indeed mystery meat.
> There is only one way to know what/who is in ground meat, grind it
> yourself. The fanciest priciest butcher shop is the biggest cheater,
> even if you pick a steak to be ground and watch it being ground you
> have no way to know what was ground previously and is still in that
> (probably dirty) grinder body, a large commercial machine can easily
> hold two pounds of meat... you'll get some ground scraps/trimmings and
> the butcher will get your ground steak. When I was a kid my mom would
> send me to the corner bucher shop with a few stale rolls and and
> onion, the butcehr know to grind the rolls first, then the two pound
> boneless chuck steak and then the onion... no butcher would do that
> nowadays, but they did back then or the business moved acoss the
> street. I have two 'lectric meat grinders, I haven't bought mystery
> meat ever. My grandmother never bought mystery meat, my mother never
> bought mystery meat and neither have I... I always grind my own. It's
> no big deal, when roasts are on sale I'll buy twenty pounds worth, my
> machine will grind five pounds a minute, and takes five minutes to
> clean up. No mystery meat burger tastes so good as one ground not ten
> minutes ago, and when ground yourself you can cook it as rare as you
> like, in fact you need not cook it at all and it's still perfectly
> safe to eat, eat it raw if that's your thing. I prefer to trim beef
> myself, I don't want any tendons, silver skin, gristle, and tumors in
> my ground beef. And if making meat loaf/meat-a-balles think of all
> the knife work saved by grinding the veggies and bread too. I'm
> always shocked at how many who think they're a cook who don't own a
> meat grinder... anyone who doesn't own a meat grinder is no kind of
> cook, and a food processor does not substitute for a meat grinder, no
> way, no how. In fact I'm always suspect of those who use food
> processors, means they have no knife skills... someone who's
> proficient with cutlery would not ever want a food processor, they'd
> be embarassed to own one, and should be very ashamed.
>
>

LOL, perfect op to ask you something on grinding. They have eye of
round beef on a serious loss leader sale.

I'm thinking to get some and mix it with a bit of fattier pot roast
sort, or some fat cap from a pork shoulder.

If you've tried either, which worked best?

I also have a beef shoulder to grind up and can mix them together.
(Friend has a farm and a small business plus a blind wife and I made
him a screen reader computer out of freecycle parts and he passed me a
whole beef shoulder with a good bit of the leg).

Carol

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