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WANTED: killer hamburger meat
On Sun, 11 Jul 2010 08:00:05 -0700 (PDT), spamtrap1888
> wrote: >http://www.canadianbeef.info/pdf/safety.pdf > >That scream you hear is brooklyn's credibility going down in flames. He had credibility? Lou |
WANTED: killer hamburger meat
On Sun, 11 Jul 2010 15:21:25 -0500, Lou Decruss
> wrote: >On Sat, 10 Jul 2010 15:30:03 -0700 (PDT), Roy > >wrote: > >>> >The excuse for using water is that electric grinders heat up the meat. >>> >>> Bullshit. >>> >>> Only the motor heats, not the grinder. *Ice is typically added to the >>> mixture when grinding sausage meat *at home*, keeps the extra fatty >>> meat from smearing is all... usually for home grinding with smaller >>> machines. *Ice is not added to commercially sold ground beef in the >>> US, by law nothing can be added to "ground beef". *Large commercial >>> grinders don't smear. *Adding water will make any size machine smear, >>> it's just not done. *If water is added (to cheat on weight) it would >>> be mixed into already ground meat.... no shop in the US is going to >>> risk getting shut down by adding water, they have plenty of fercocktah >>> scraps they can add legally, and they do. >>> >>> Everyone who fancies themself a home cook must own a decent meat >>> grinder and use it... otherwise they are a fraud. >> >>== >>You are so full of shit. I worked for a major supermarket by the same >>of S****** many moons ago and every one of the stores that I worked in >>added ice to their burger. It gives a nice red "bloom" to the meat and >>makes the burger easier to "tray" as well as it is cooler, not as >>sticky and looks great. > >Of course he's full of shit again. I saw a show on TV about how hot >dogs are made. I was amazed by the amount of ice used. I would >assume more than ground beef even because it's such a fine texture. > >Lou Lou The Ignorant thinks a hot dog is ground beef... what a ****ing moroon... keep shooting up, druggie! LOL |
WANTED: killer hamburger meat
On 12/07/2010 5:20 AM, gloria.p wrote:
> notbob wrote: >> On 2010-07-11, cshenk > wrote: >> >>> Victor is correct...... >> >> As usual, only partially. Prions, the villians in mad cow disease and >> other TSEs, are throughout the meat and can't be destroyed by heat or >> any other known sterilation methods. >> >> nb > > > What I have read agrees with this. And the outside of ground beef > isn't much "dirtier" than the inside. The person grinding the meat > handles it (sometimes with gloves) then it all comes into contact with > the inside of the grinder where it gets slightly twisted as it > progresses through. As it comes out, it is "received" on a large tray > before going into the packaging or bulk sale tray. Any bacteria that was > on the outside of the meat is spread throughout in the process. > And prions aren't destroyed even by autoclaving. > > We may all have BSE in 30 years or we may have adapted to escape its > threat. > > gloria p I'd heard about prions not being destroyed by autoclaving from a friend who has been exposed to BSE. She told me that doctors are reluctant to operate on her since any and all medical equipment used will have to be discarded. She's only been exposed and has not been determined to have BSE. Her son effectively has had the same exposure. I think 30 years might be too short a time cycle for the human race to have adapted to BSE. So far, all beef in Australia has been deemed safe and imports form countries affected is restricted so, for the time being, we are ok here. It will only be a matter of time however before BSE rears its ugly head here. Krypsis |
WANTED: killer hamburger meat
On 7/11/2010 3:21 PM, Lou Decruss wrote:
> On Sat, 10 Jul 2010 15:30:03 -0700 (PDT), > > wrote: > >>>> The excuse for using water is that electric grinders heat up the meat. >>> >>> Bullshit. >>> >>> Only the motor heats, not the grinder. Ice is typically added to the >>> mixture when grinding sausage meat *at home*, keeps the extra fatty >>> meat from smearing is all... usually for home grinding with smaller >>> machines. Ice is not added to commercially sold ground beef in the >>> US, by law nothing can be added to "ground beef". Large commercial >>> grinders don't smear. Adding water will make any size machine smear, >>> it's just not done. If water is added (to cheat on weight) it would >>> be mixed into already ground meat.... no shop in the US is going to >>> risk getting shut down by adding water, they have plenty of fercocktah >>> scraps they can add legally, and they do. >>> >>> Everyone who fancies themself a home cook must own a decent meat >>> grinder and use it... otherwise they are a fraud. >> >> == >> You are so full of shit. I worked for a major supermarket by the same >> of S****** many moons ago and every one of the stores that I worked in >> added ice to their burger. It gives a nice red "bloom" to the meat and >> makes the burger easier to "tray" as well as it is cooler, not as >> sticky and looks great. > > Of course he's full of shit again. I saw a show on TV about how hot > dogs are made. I was amazed by the amount of ice used. I would > assume more than ground beef even because it's such a fine texture. > > Lou Sheldon is more right than not in this case. Hot dogs have a lot of cold water or ice ground into the raw paste to give it a "bubble gum" texture. It's supposed to be added. That has nothing to do with grinding beef for hamburgers. Ground beef is not supposed to have any water added, but (as anyone who's bought cuts of meat from Walmart knows) water is a lot cheaper than meat, and really increases the profits when you can sell it for meat prices. Since unscrupulous butchers can't legally add water to the ground beef, they add ice when they grind it under the pretense of keeping it cold. And that's not totally a lie, it's just not the primary reason, nor why they add so much ice. The ground beef at Walmart is about the only meat you can buy there that doesn't have large amounts of water added. (so I wonder what grade of meat they use to keep their costs down? It's not something one should think about too much, just don't buy meat there) Bob |
WANTED: killer hamburger meat
On Sun, 11 Jul 2010 15:42:56 -0500, zxcvbob >
wrote: > The ground beef at Walmart is about the only meat you can buy there that > doesn't have large amounts of water added. (so I wonder what grade of > meat they use to keep their costs down? Ground meat and sausage is exactly what the worst grade and toughest cut of meat is destined for. Frankly, I don't want to waste my money on ground choice sirloin. > It's not something one should > think about too much, just don't buy meat there) One shouldn't think too much about buying *anything* there, just don't. -- Forget the health food. I need all the preservatives I can get. |
WANTED: killer hamburger meat
zxcvbob wrote:
> On 7/11/2010 3:21 PM, Lou Decruss wrote: > > > On Sat, 10 Jul 2010 15:30:03 -0700 (PDT), Roy > > wrote: > > > >>>> The excuse for using water is that electric grinders heat up the > meat. > >>> > >>> > >>> Bullshit. > >>> > >>> Only the motor heats, not the grinder. Ice is typically added to the > >>> mixture when grinding sausage meat *at home*, keeps the extra fatty > >>> meat from smearing is all... usually for home grinding with smaller > >>> machines. Ice is not added to commercially sold ground beef in the > >>> US, by law nothing can be added to "ground beef". Large commercial > >>> grinders don't smear. Adding water will make any size machine smear, > >>> it's just not done. If water is added (to cheat on weight) it would > >>> be mixed into already ground meat.... no shop in the US is going to > >>> risk getting shut down by adding water, they have plenty of fercocktah > >>> scraps they can add legally, and they do. > >>> > >>> Everyone who fancies themself a home cook must own a decent meat > >>> grinder and use it... otherwise they are a fraud. > >> > >> > >> == > >> You are so full of shit. I worked for a major supermarket by the same > >> of S****** many moons ago and every one of the stores that I worked in > >> added ice to their burger. It gives a nice red "bloom" to the meat and > >> makes the burger easier to "tray" as well as it is cooler, not as > >> sticky and looks great. > > > > > > Of course he's full of shit again. I saw a show on TV about how hot > > dogs are made. I was amazed by the amount of ice used. I would > > assume more than ground beef even because it's such a fine texture. > > > > Lou > > > Sheldon is more right than not in this case. > > Hot dogs have a lot of cold water or ice ground into the raw paste to > give it a "bubble gum" texture. It's supposed to be added. That has > nothing to do with grinding beef for hamburgers. > > Ground beef is not supposed to have any water added, but (as anyone > who's bought cuts of meat from Walmart knows) water is a lot cheaper > than meat, and really increases the profits when you can sell it for > meat prices. Since unscrupulous butchers can't legally add water to the > ground beef, they add ice when they grind it under the pretense of > keeping it cold. And that's not totally a lie, it's just not the > primary reason, nor why they add so much ice. > > The ground beef at Walmart is about the only meat you can buy there that > doesn't have large amounts of water added. (so I wonder what grade of > meat they use to keep their costs down? It's not something one should > think about too much, just don't buy meat there) > > Bob This is probly irrleevent as it merely reiterates Bob, but i patronize a couple of "mom & pop" butchers. Neiter of which have i ever seen add any water in any form to their ground meats. And the shops are set up in such a way that the meat is all butchered where everybody can see what they are doing. I have gone late in the day and have seen the butcher cut meat off the carcase to put into the grinder for me, and of course one sees them doing this through out the day. As well as any other butchering they do. THough im more fond of the "stew meat" the reminants of the beef carcase they cut up into other things and sell the remains of as "stew meat" than i am ground meat, i buy the ground meats for an elderly relative and it seems fine to me. I have not shoped at a chain grocery store in years but i do recal some years ago purchasing some 'hamburger' at a major chain and being surpised at hou much moisture it released in the cooking of it. But i dont know if this was akin to the fluids that are released when cooking sliced beef or whether it is an example of the added water. I do now the ground meats the independent small butcheres i patronize sell do not prduce such copious amounts of liquid when cooking. -- Mr. Joseph Paul Littleshoes Esq. Domine, dirige nos. Let the games begin! http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3 |
WANTED: killer hamburger meat
cshenk wrote:
> "Roy" wrote > Victor wrote: > >> >> I would NEVER eat ground beef rare...the risk is just too great no >> >> matter the source of the supply. > >> >Why? The inside of a piece of intact muscle meat is sterile, so, to get >> >rid of any bacteria on the outside you just have to rinse it. This >> >freshly-rinsed piece of meat, once freshly-minced/ground - ideally by >> >yourself - is basically safe - if it is consumed at once, whether cooked >> >or not. >> >> >Victor > > Victor is correct, although it's not just a fast swish in water. We do > this fairly routinely as there have been too many problems with > pre-ground meat. > > We clean the sink and all prep tools completely then there are 2 > versions depending on what we feel like. > > 1- Partly freeze the meat just to make it easier, then cut off a thin > bit of all the exterior layer (save for something else, as it's fine > just not good for raw beef eating). Grind rest having washed all tools > and cutting board again. This is fast and easy and probably what we do > most of the time. This one is suitable for raw meat eating though we > won't do that after a few hours of it in the fridge. More like a little > noshe of beef tartar. > > 2- Using clean large stock pot, fill with 4 gallons water and 1/2 ts > bleach. Let meat soak for about 2-3 mins, turning it about, then rinse > thoughly. This method is used when we froze a whole hunk of beef without > prepping it as in #1 and defrosted it then decided we wanted to grind > it. This is suitable for fairly rare hamburgers from the ground meat. > It's not a strong enough solution or long enough to damage the flavor > and in fact this is the bleach amount to add to purify water when you > can't boil it. > > I think Sheldon mentioned method 2? I looked it up and yes, he's right > (if it was him). > > We often pre-prep the meat with a partial freeze as in #1 then freeze it > for later use in grinding if desired, marking the bags with 'cleaned' so > we know we don't have to bother if we decide to grind it later and have > a little raw beef. > I am thinking one could sear the exterior. -- Jean B. |
WANTED: killer hamburger meat
On Sun, 11 Jul 2010 14:11:17 -0700, JL > wrote:
> i patronize a > couple of "mom & pop" butchers. Neiter of which have i ever seen add > any water in any form to their ground meats. Let's add them to the list of places to visit when we get together, ok? -- Forget the health food. I need all the preservatives I can get. |
WANTED: killer hamburger meat
On 2010-07-11, heyjoe > wrote:
> Me? I grind an arm roast or use pre-ground 80% beef/20% fat (the latter is > not the best option, but is convenient). I picked up a fresh ground pkg of chuck, 80/20. We shall see. ;) nb |
WANTED: killer hamburger meat
Krypsis wrote:
> On 12/07/2010 5:20 AM, gloria.p wrote: >> notbob wrote: >>> On 2010-07-11, cshenk > wrote: >>> >>>> Victor is correct...... >>> >>> As usual, only partially. Prions, the villians in mad cow disease and >>> other TSEs, are throughout the meat and can't be destroyed by heat or >>> any other known sterilation methods. >>> >>> nb >> >> >> What I have read agrees with this. And the outside of ground beef >> isn't much "dirtier" than the inside. The person grinding the meat >> handles it (sometimes with gloves) then it all comes into contact with >> the inside of the grinder where it gets slightly twisted as it >> progresses through. As it comes out, it is "received" on a large tray >> before going into the packaging or bulk sale tray. Any bacteria that was >> on the outside of the meat is spread throughout in the process. >> And prions aren't destroyed even by autoclaving. >> >> We may all have BSE in 30 years or we may have adapted to escape its >> threat. >> >> gloria p > > I'd heard about prions not being destroyed by autoclaving from a friend > who has been exposed to BSE. She told me that doctors are reluctant to > operate on her since any and all medical equipment used will have to be > discarded. She's only been exposed and has not been determined to have > BSE. Her son effectively has had the same exposure. > > I think 30 years might be too short a time cycle for the human race to > have adapted to BSE. > > So far, all beef in Australia has been deemed safe and imports form > countries affected is restricted so, for the time being, we are ok here. > It will only be a matter of time however before BSE rears its ugly head > here. > > Krypsis > Eeek! Nothing like having that hanging over one's head. I suppose this comment leads us right back to getting meat from a small farm and not a huge conglomerate. -- Jean B. |
WANTED: killer hamburger meat
"Jean B." wrote
> cshenk wrote: > I am thinking one could sear the exterior. Possibly then cut that off, but it seems letting it get that warm isnt too good of an idea. |
WANTED: killer hamburger meat
Wayne Boatwright wrote:
> > Vegans use nothing from animals, such as leather, wool, and silk. > > Lacto-Vegetarians will include dairy products into their diet of > plant food. > > Lacto-Ovo-Vegetarians eat both eggs and dairy products. > > Pesco-Vegetarians include fish into their diets. > > Pollo-Vegetarians eat poultry, such as chicken, turkey, and duck. You left one out. http://en.wikipedia.org/wiki/Kangatarianism |
WANTED: killer hamburger meat
"Jean B." wrote
on prions > Eeek! Nothing like having that hanging over one's head. > I suppose this comment leads us right back to getting meat from a small > farm and not a huge conglomerate. Actually most cows with issues came from small markets and were identified in testing of large conglom herds. |
WANTED: killer hamburger meat
On Sun, 11 Jul 2010 18:02:29 -0400, "cshenk" > wrote:
> "Jean B." wrote > > on prions > > Eeek! Nothing like having that hanging over one's head. > > > I suppose this comment leads us right back to getting meat from a small > > farm and not a huge conglomerate. > > Actually most cows with issues came from small markets and were identified > in testing of large conglom herds. Aren't they raised on grass by the small farmer and then get it from eating adulterated grain in feedlots? -- Forget the health food. I need all the preservatives I can get. |
WANTED: killer hamburger meat
On 2010-07-11, sf > wrote:
> > Aren't they raised on grass by the small farmer and then get it from > eating adulterated grain in feedlots? No. They get it from eating other cows! More specifically, COW'S BRAINS!! For years, this was a cost effective feedlot practice. Feed cows the waste parts of other cows, those "waste" parts being everything, from ground up newspapers to rotten corn to other cows, hoof to BRAIN! This whole practice was common in other herd animal industries. It was called scrapple in sheep. Just like the practice of cannibals in the South Pacific ....laughing disease.... it was traced to the same problem. EATING BRAINS! Unfortunately, once an animal is infected, it's in all the meat, not just the brain. The practice of feeding cows to other cows was banned, but as shortly as 2 yrs after the ban, some livestock ranchers were found to be still practicing it. They shoulda been punished with a bullet through.... wait for it.... THE BRAIN!! ;) nb |
WANTED: killer hamburger meat
On Sun, 11 Jul 2010 23:06:37 GMT, notbob > wrote:
> On 2010-07-11, sf > wrote: > > > > Aren't they raised on grass by the small farmer and then get it from > > eating adulterated grain in feedlots? > > No. They get it from eating other cows! More specifically, COW'S > BRAINS!! > <snip> wait for it.... THE BRAIN!! ;) > I knew that; but I thought it was mixed in with grain on a feedlot. -- Forget the health food. I need all the preservatives I can get. |
WANTED: killer hamburger meat
Jean B. wrote:
>> On 12/07/2010 5:20 AM, gloria.p wrote: >>> >>> We may all have BSE in 30 years or we may have adapted to escape its >>> threat. >>> >>> gloria p >> > Eeek! Nothing like having that hanging over one's head. > > I suppose this comment leads us right back to getting meat from a small > farm and not a huge conglomerate. > If the small farm gets its beef calves from the same breeder as the conglomerate, are you any safer? Interesting reading: The Omnivore's Dilemma by Michael Pollan. It addresses some of these issues. gloria p |
WANTED: killer hamburger meat
cshenk wrote:
> "Jean B." wrote >> cshenk wrote: > >> I am thinking one could sear the exterior. > > Possibly then cut that off, but it seems letting it get that warm isnt > too good of an idea. > Y'all are getting close to recommending irradiation which would take care of everything except the prions. gloria p |
WANTED: killer hamburger meat
cshenk wrote:
> "Jean B." wrote >> cshenk wrote: > >> I am thinking one could sear the exterior. > > Possibly then cut that off, but it seems letting it get that warm isnt > too good of an idea. > Yes, cut off the edges. I wonder how warm the interior would get? If one started with a thick cut of meat, there should be a pretty good section of cold/cool/uncooked meat after searing--and one shouldn't have that meat hanging around for long, anyway. -- Jean B. |
WANTED: killer hamburger meat
cshenk wrote:
> "Jean B." wrote > > on prions >> Eeek! Nothing like having that hanging over one's head. > >> I suppose this comment leads us right back to getting meat from a >> small farm and not a huge conglomerate. > > Actually most cows with issues came from small markets and were > identified in testing of large conglom herds. > Really! How so? -- Jean B. |
WANTED: killer hamburger meat
notbob wrote:
> I want to make a good ...no, GREAT!... hamburger. I know the meat is > all, so I'm looking for opinions. What makes a great hamburger patty? > Chuck. The fat is what gives a burger such great flavor. Who the hell wants tasteless, dry pucks for burgers? |
WANTED: killer hamburger meat
sf wrote:
> On Sun, 11 Jul 2010 18:02:29 -0400, "cshenk" > wrote: > >> "Jean B." wrote >> >> on prions >>> Eeek! Nothing like having that hanging over one's head. >>> I suppose this comment leads us right back to getting meat from a small >>> farm and not a huge conglomerate. >> Actually most cows with issues came from small markets and were identified >> in testing of large conglom herds. > > Aren't they raised on grass by the small farmer and then get it from > eating adulterated grain in feedlots? > I, anyway, was talking of animals that never were in such feedlots. -- Jean B. |
WANTED: killer hamburger meat
sf wrote:
> On Sun, 11 Jul 2010 23:06:37 GMT, notbob > wrote: > >> On 2010-07-11, sf > wrote: >>> Aren't they raised on grass by the small farmer and then get it from >>> eating adulterated grain in feedlots? >> No. They get it from eating other cows! More specifically, COW'S >> BRAINS!! >> > <snip> wait for it.... THE BRAIN!! ;) > I knew that; but I thought it was mixed in with grain on a feedlot. > How are the animals that are raised on small farms, eating what those animals should eat, going to be eating brains or other possibly questionable things? -- Jean B. |
WANTED: killer hamburger meat
gloria.p wrote:
> Jean B. wrote: > >>> On 12/07/2010 5:20 AM, gloria.p wrote: > >>>> >>>> We may all have BSE in 30 years or we may have adapted to escape its >>>> threat. >>>> >>>> gloria p > >>> >> Eeek! Nothing like having that hanging over one's head. >> >> I suppose this comment leads us right back to getting meat from a >> small farm and not a huge conglomerate. >> > > If the small farm gets its beef calves from the same breeder as the > conglomerate, are you any safer? > > Interesting reading: The Omnivore's Dilemma by Michael Pollan. It > addresses some of these issues. > > gloria p Ahhhh. Now THAT is a good point. And how far back would one have to look to be assured of safety? I suppose many animals could have BSE (or some other related disease) and be killed before they are symptomatic, so one wouldn't even know. -- Jean B. |
WANTED: killer hamburger meat
gloria.p wrote:
> cshenk wrote: >> "Jean B." wrote >>> cshenk wrote: >> >>> I am thinking one could sear the exterior. >> >> Possibly then cut that off, but it seems letting it get that warm isnt >> too good of an idea. >> > > > Y'all are getting close to recommending irradiation which would take > care of everything except the prions. > > gloria p And if that is the concern... -- Jean B. |
WANTED: killer hamburger meat
On Sat, 10 Jul 2010 11:07:19 -0700 (PDT), spamtrap1888
> wrote: >On Jul 10, 9:15*am, George Leppla > wrote: > >> >> Now, if you are making meatloaf and your recipe includes breadcrumbs, >> use 80/20. *The added fat is absorbed by the bread and adds taste. > >The added fat runs out of the meatloaf, in my experience. If I'm using >just a baking dish, the fat actually starts to fry the bottom of the >meatloaf. Try using a slotted broiler pan from an old stove. If you can find one from a toaster oven it will probably even fit in your Smokey Joe. Once you smoke a meatloaf you won't want to do them in the oven anymore. The get a smoke ring just like anything else. Lou |
WANTED: killer hamburger meat
notbob wrote:
> On 2010-07-11, sf > wrote: >> Aren't they raised on grass by the small farmer and then get it from >> eating adulterated grain in feedlots? > > No. They get it from eating other cows! More specifically, COW'S > BRAINS!! > > For years, this was a cost effective feedlot practice. Feed cows the > waste parts of other cows, those "waste" parts being everything, from > ground up newspapers to rotten corn to other cows, hoof to BRAIN! > This whole practice was common in other herd animal industries. It > was called scrapple in sheep. Just like the practice of cannibals in > the South Pacific ....laughing disease.... it was traced to the same > problem. EATING BRAINS! Unfortunately, once an animal is infected, > it's in all the meat, not just the brain. The practice of feeding > cows to other cows was banned, but as shortly as 2 yrs after the ban, > some livestock ranchers were found to be still practicing it. They > shoulda been punished with a bullet through.... wait for it.... THE > BRAIN!! ;) > > nb Scrapie, not scrapple, and the Pacific Islanders' version of BSE is called kuru and found in societies that practice cannibalism, usually of vanquished enemy tribes or their own dead revered heroes. (They believed they would inherit the heroes' traits.) Read "Deadly Feasts" by Richard Rhodes. Be careful--it might make a vegetarian out of you. gloria p |
WANTED: killer hamburger meat
On Sun, 11 Jul 2010 19:50:33 -0400, "Jean B." > wrote:
> sf wrote: > > On Sun, 11 Jul 2010 23:06:37 GMT, notbob > wrote: > > > >> On 2010-07-11, sf > wrote: > >>> Aren't they raised on grass by the small farmer and then get it from > >>> eating adulterated grain in feedlots? > >> No. They get it from eating other cows! More specifically, COW'S > >> BRAINS!! > >> > > <snip> wait for it.... THE BRAIN!! ;) > > I knew that; but I thought it was mixed in with grain on a feedlot. > > > How are the animals that are raised on small farms, eating what > those animals should eat, going to be eating brains or other > possibly questionable things? They are raised to a certain weight (800 pounds, I think) on a farm of whatever size and then sold to a feed lot. The feed lot pumps them up with hormones and feed with all sorts of crud in it besides the grain. They max out around 1200 pounds and then they are slaughtered. -- Forget the health food. I need all the preservatives I can get. |
WANTED: killer hamburger meat
On 2010-07-11, Jean B. > wrote:
> How are the animals that are raised on small farms, eating what > those animals should eat, going to be eating brains or other > possibly questionable things? Feed costs $$$. If an unscrupulous farmer discovers live cow A will gain weight by eating shredded newspaper (I'm not kidding!) mixed with ground up cow head (and other feeds) from dead cow B for less $$$ than buying all healthy cow feed, do you think he is gonna pass up that possible profit generating method? A whole industry did it. That's how mad cow disease spread. I can see how a small time hard pressed rancher who thinks he's so small he'll fly below the radar might think he can get away with it. Some have and they did. nb |
WANTED: killer hamburger meat
On 2010-07-11, gloria.p > wrote:
> > Y'all are getting close to recommending irradiation which would take > care of everything except the prions. As would adherence to strict hygiene and sterilization protocols! But, it's cheaper to allow lax processes and potential contamination if blanket nuking everything will eliminate the problem. Cheap way to cover the food industries ass while cutting costs and thereby increasing profits. nb |
WANTED: killer hamburger meat
On Jul 11, 6:53*pm, notbob > wrote:
> On 2010-07-11, Jean B. > wrote: > > > How are the animals that are raised on small farms, eating what > > those animals should eat, going to be eating brains or other > > possibly questionable things? > > Feed costs $$$. *If an unscrupulous farmer discovers live cow A will > gain weight by eating shredded newspaper (I'm not kidding!) mixed with > ground up cow head (and other feeds) from dead cow B for less $$$ than > buying all healthy cow feed, do you think he is gonna pass up that > possible profit generating method? *A whole industry did it. *That's > how mad cow disease spread. * > > I can see how a small time hard pressed rancher who thinks he's so > small he'll fly below the radar might think he can get away with it. > Some have and they did. > > nb == Sorry but you are way, way off base on this one. Renderers have in the PAST picked up all types of dead animals and rendered out the inedible oils to sell to manufacturers of products like soap for example. The residue was roasted and ground and sold to FEED manufacturers as a source of crude protein and this was added to ground grains and sold to farmers and ranchers. The farmer didn't deliberately feed contaminated feed to his animals, it was the practice of the feed manufacturers to source out the crude protein. After BSE was discovered in cattle, the feed manufacturers crude protein was to come from non-like species in order to NOT have cattle eating residue from other cattle. This is the practice today. The farmer/rancher still has to make sure that there is no cross- contamination from products such as pet food, chicken and hog concentrate which may contain crude protein sourced from cattle. If the renderers had done what was right twenty or thirty years ago the whole BSE crisis would most likely never have occurred. All they had to do was segregate the dead critters according to species. The farmer/rancher was devastated when BSE came about and they would never have deliberately sabotaged their own industry and their livelihood which in some countries has been ruinous when borders where closed to trade. == |
WANTED: killer hamburger meat
On Sun, 11 Jul 2010 15:42:56 -0500, zxcvbob >
wrote: >On 7/11/2010 3:21 PM, Lou Decruss wrote: >> On Sat, 10 Jul 2010 15:30:03 -0700 (PDT), > >> wrote: >> >>>>> The excuse for using water is that electric grinders heat up the meat. >>>> >>>> Bullshit. >>>> >>>> Only the motor heats, not the grinder. Ice is typically added to the >>>> mixture when grinding sausage meat *at home*, keeps the extra fatty >>>> meat from smearing is all... usually for home grinding with smaller >>>> machines. Ice is not added to commercially sold ground beef in the >>>> US, by law nothing can be added to "ground beef". Large commercial >>>> grinders don't smear. Adding water will make any size machine smear, >>>> it's just not done. If water is added (to cheat on weight) it would >>>> be mixed into already ground meat.... no shop in the US is going to >>>> risk getting shut down by adding water, they have plenty of fercocktah >>>> scraps they can add legally, and they do. >>>> >>>> Everyone who fancies themself a home cook must own a decent meat >>>> grinder and use it... otherwise they are a fraud. >>> >>> == >>> You are so full of shit. I worked for a major supermarket by the same >>> of S****** many moons ago and every one of the stores that I worked in >>> added ice to their burger. It gives a nice red "bloom" to the meat and >>> makes the burger easier to "tray" as well as it is cooler, not as >>> sticky and looks great. >> >> Of course he's full of shit again. I saw a show on TV about how hot >> dogs are made. I was amazed by the amount of ice used. I would >> assume more than ground beef even because it's such a fine texture. >> >> Lou > >Sheldon is more right than not in this case. > >Hot dogs have a lot of cold water or ice ground into the raw paste to >give it a "bubble gum" texture. It's supposed to be added. That has >nothing to do with grinding beef for hamburgers. I thought heat was being discussed. Actually I'm sure several people mentioned it. And whatever show I saw absolutely mentioned ice being added because of the heat. So I guess they were liars. >Ground beef is not supposed to have any water added, but (as anyone >who's bought cuts of meat from Walmart knows) water is a lot cheaper >than meat, and really increases the profits when you can sell it for >meat prices. Since unscrupulous butchers can't legally add water to the >ground beef, they add ice when they grind it under the pretense of >keeping it cold. And that's not totally a lie, it's just not the >primary reason, nor why they add so much ice. >The ground beef at Walmart is about the only meat you can buy there that >doesn't have large amounts of water added. (so I wonder what grade of >meat they use to keep their costs down? It's not something one should >think about too much, just don't buy meat there) I won't shop walmart and I grind my own meat so you'd know more than me. Lou |
WANTED: killer hamburger meat
sf wrote:
> On Sun, 11 Jul 2010 19:50:33 -0400, "Jean B." > wrote: > >> sf wrote: >>> On Sun, 11 Jul 2010 23:06:37 GMT, notbob > wrote: >>> >>>> On 2010-07-11, sf > wrote: >>>>> Aren't they raised on grass by the small farmer and then get it from >>>>> eating adulterated grain in feedlots? >>>> No. They get it from eating other cows! More specifically, COW'S >>>> BRAINS!! >>>> >>> <snip> wait for it.... THE BRAIN!! ;) >>> I knew that; but I thought it was mixed in with grain on a feedlot. >>> >> How are the animals that are raised on small farms, eating what >> those animals should eat, going to be eating brains or other >> possibly questionable things? > > They are raised to a certain weight (800 pounds, I think) on a farm of > whatever size and then sold to a feed lot. The feed lot pumps them up > with hormones and feed with all sorts of crud in it besides the grain. > They max out around 1200 pounds and then they are slaughtered. > Not the ones that are raised, killed, and butchered locally. But Gloria raised a good point, which this doesn't deal with. -- Jean B. |
WANTED: killer hamburger meat
In article
>, spamtrap1888 > wrote: > On Jul 10, 7:25*am, notbob > wrote: > > I want to make a good ...no, GREAT!... hamburger. *I know the meat is > > all, so I'm looking for opinions. *What makes a great hamburger patty? > > > > I recently bought ground sirloin (4% fat). *Tough as nails. *So tough, > > in fact, it didn't even work as sloppy joes and the dog feasted. *That > > prepackaged crap in the sausage-shaped tubes is also out. *Shelly says > > sirloin and chuck, in what ratio I don't recall, but I want no more of > > that sirloin boot heel stuff. *Round? *Chuck? *A blend? *What? *I'm > > hitting an actual butcher shop today and will order whatever I choose > > ground on the spot. *It will be grilled over charcoal. *What say ye > > serious burger freaks? > > Chuck roast. I stirfry sirloin, or grill it rare. I turn sirloin in to tartar usually, but I recently tried it in pho'. Worked well! Tossed thinly sliced sirloin raw into the bowl with noodles and bean sprouts, cilantro leaves and raw baby spinach leaves, then poured boiling stock over the lot of it. Let it sit for a bit. The meat was tender and rare, the noodles cooked and the leafy greens slightly wilted. The par-cooked bean sprouts stayed crisp adding a nice crunch to the dish. -- Peace! Om Web Albums: <http://picasaweb.google.com/OMPOmelet> *Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine |
WANTED: killer hamburger meat
In article >,
"Ed Pawlowski" > wrote: > "notbob" > wrote in message > ... > > I want to make a good ...no, GREAT!... hamburger. I know the meat is > > all, so I'm looking for opinions. What makes a great hamburger patty? > > > > I recently bought ground sirloin (4% fat). Tough as nails. > > nb > > > > Brisket makes great burgers. 4% is way to lean. You need at least 15% no > matter what cut you end up with. I've used brisket to make a good smoked beef sausage. It works: <http://picasaweb.google.com/OMPOmele...9?feat=directl ink> The only problem I ran in to was that smoking them cooked enough of the fat out, the grind turned a bit crumbly. Cooking it as is without smoking was fine. The casings prevented grilling problems. I have since added whey protein powder as a binder to solve this problem. It works without adding carbs like adding things like rice flour as a binder. There is a list of acceptable ratios for sausage/ground meat binders on some of the sausage websites, but I have misplaced that bookmark. I have the pdf file I downloaded from it tho'. Sufficient fat content should eliminate the need for binders in just ground beef. ;-) I agree that untrimmed brisket makes killer hamburgers! -- Peace! Om Web Albums: <http://picasaweb.google.com/OMPOmelet> *Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine |
WANTED: killer hamburger meat
In article
>, Kalmia > wrote: > On Jul 10, 10:25*am, notbob > wrote: > > I want to make a good ...no, GREAT!... hamburger. *I know the meat is > > all, so I'm looking for opinions. *What makes a great hamburger patty? > > > I have heard that some grated potato can help add to the juiciness. Some value added meats use ground cherry. I learned about that trick on the emu forum, but have never tried it. -- Peace! Om Web Albums: <http://picasaweb.google.com/OMPOmelet> *Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine |
WANTED: killer hamburger meat
In article >,
Mark Thorson > wrote: > brooklyn1 wrote: > > > > Everyone who fancies themself a home cook must own a decent meat > > grinder and use it... otherwise they are a fraud. > > Even if they're vegetarian? Meat grinders work great for ground veggie-burgers! <g> -- Peace! Om Web Albums: <http://picasaweb.google.com/OMPOmelet> Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine |
WANTED: killer hamburger meat
In article
>, Roy > wrote: > On Jul 10, 3:20*pm, brooklyn1 > wrote: > > *(Steve Pope) wrote: > > >Becca > wrote: > > > > >>If you grind the meat yourself, it would be skirt steak, flank steak, > > >>brisket. *I like sirloin and chuck, but the fat is not distributed > > >>properly for beef patties, so you get too many pieces with no fat and > > >>then you get pieces of solid fat. > > > > >James Beard says to grind up the meat with some suet. *Has > > >anyone here tried this? > > > > Then you eat your burgers well done... extra fat makes for a lousy > > rare burger. *I like my burgers rare, I prepare my ground meat > > suitable for tartar. > > == > Those who eat their burgers a la tartar are risking an E Coli > infection. > == Not so much so if you grind it yourself. At the grocery store, the bacteria have time to multiply in the pre-ground meat. The inside of a good steak is sterile. Grind it fresh and eat it fresh (or freeze it right away) and that issue is almost eliminated. I never eat well done beef when cooking at home! I use hand cubed top or bottom round for tartar and eat it right away. Dipped in a mix of raw egg yolk and soy sauce. ;-d -- Peace! Om Web Albums: <http://picasaweb.google.com/OMPOmelet> *Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine |
WANTED: killer hamburger meat
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WANTED: killer hamburger meat
In article >,
Mark Thorson > wrote: > brooklyn1 wrote: > > > > On Sat, 10 Jul 2010 12:34:06 -0700, Mark Thorson > > > wrote: > > > > >brooklyn1 wrote: > > >> > > >> Everyone who fancies themself a home cook must own a decent meat > > >> grinder and use it... otherwise they are a fraud. > > > > > >Even if they're vegetarian? > > > > Unless you're a deer or a cow there's no such thing as a vegetarian... > > every vegetarian I've ever met eats meat... chicken and fish are meat. > > You think a person who only eats chicken and fish > needs a meat grinder? I make a killer chicken sausage. ;-d And I have recipes on hand for fish sausage. Just have not tried one yet. -- Peace! Om Web Albums: <http://picasaweb.google.com/OMPOmelet> Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine |
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