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U.S. Janet B.

On Sat, 10 Mar 2018 11:05:37 -0500, wrote:

>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.

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