On Sat, 10 Mar 2018 09:24:18 -0500, jmcquown >
wrote:

>On 3/10/2018 8:59 AM, Gary wrote:
>>
>> Ground beef (from the grocery) is pretty bland. I would like to
>> figure a proper way to spice it up occasionally for hamburgers. I
>> always wonder what cut of beef "ground beef" is made from. One
>> day, I'll google it.
>>
>It should say on the package if it's ground chuck, round, sirloin. If
>it's just labelled "ground beef" 80/20 or 70/30 (lean to fat ratio) it
>could be trimmings from a number of cuts. You could always ask the butcher.
>
>Jill

Nowadays the meat departments don't grind on premisis, ground beef is
ground, packaged, and trucked to stores from a central facility....
the people who work in your store's meat department haven't a clue
what/who's in it. These days few stupidmarkets employ real butchers,
they are meat cutters who know how to portion the cryovaced cuts...
think about it, when was the last time you saw a side of beef hanging
in the store... probably some thirty years ago.