Several days ago Doug Weller wrote that he thought that there was a lot of
skin ground into ground turkey meat. Since my family uses ground turkey in
place of ground beef I wrote Shady Brook Farm, a major purveyor of GT in No.
Virginia. Here is their reply, and below that the original post.

Subject: Shady Brook Farms Contact Request
A visitor to Shady Brook Farms has requested information:

The Ground Turkey, both 15% and 7%, are made from boneless drumstick and
thigh meat. The only skin on the product would be that on the
drumsticks. There is no added skin in the product.

The Ground Turkey Breast is made from boneless, skinless breast meat.

The Ground White Turkey is made from boneless, skinless breast and wing
meat. Wing meat is a white meat.

I hope this helps.

Sincerely,
Tammy
Cargill Meat Solutions

---------------------------------------------------------------


Original Post:


On Thu, 16 Mar 2006 07:49:28 -0600, in rec.food.cooking, jmcquown wrote:

>Doug Weller wrote:
>> On Mon, 13 Mar 2006 13:44:00 -0600, in rec.food.cooking, jmcquown
>> wrote:
>>
>>> 20 years ago I (and a lot of people) were led to believe ground
>>> turkey was better for you. I've long since learned that's not true
>>> but there was a short time when I was using ground turkey to make
>>> things like "Ground Turkey Parmagiana" and "Turkey Burgers Indienne"
>>> with recipes I got from 'Cooking Light' magazine. And in fact,
>>> those recipes are actually pretty tasty, once you add all the
>>> *stuff* to them. But taken at face value as hamburgers, nope.
>>
>> It''s ot true? How is that?
>>
>> Doug
>
>Considering most of it includes skin ground in with the meat, which is
>obviously very fatty...
>
It does? I wonder if that is true in the UK.

Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/

In article >,
"Khubla" > wrote:

> Several days ago Doug Weller wrote that he thought that there was a lot of
> skin ground into ground turkey meat. Since my family uses ground turkey in
> place of ground beef I wrote Shady Brook Farm, a major purveyor of GT in No.
> Virginia. Here is their reply, and below that the original post.
>
> Subject: Shady Brook Farms Contact Request
> A visitor to Shady Brook Farms has requested information:
>
> The Ground Turkey, both 15% and 7%, are made from boneless drumstick and
> thigh meat. The only skin on the product would be that on the
> drumsticks. There is no added skin in the product.
>
> The Ground Turkey Breast is made from boneless, skinless breast meat.
>
> The Ground White Turkey is made from boneless, skinless breast and wing
> meat. Wing meat is a white meat.
>
> I hope this helps.
>
> Sincerely,
> Tammy
> Cargill Meat Solutions
>
> ---------------------------------------------------------------
>
>
> Original Post:
>
>
> On Thu, 16 Mar 2006 07:49:28 -0600, in rec.food.cooking, jmcquown wrote:
>
> >Doug Weller wrote:
> >> On Mon, 13 Mar 2006 13:44:00 -0600, in rec.food.cooking, jmcquown
> >> wrote:
> >>
> >>> 20 years ago I (and a lot of people) were led to believe ground
> >>> turkey was better for you. I've long since learned that's not true
> >>> but there was a short time when I was using ground turkey to make
> >>> things like "Ground Turkey Parmagiana" and "Turkey Burgers Indienne"
> >>> with recipes I got from 'Cooking Light' magazine. And in fact,
> >>> those recipes are actually pretty tasty, once you add all the
> >>> *stuff* to them. But taken at face value as hamburgers, nope.
> >>
> >> It''s ot true? How is that?
> >>
> >> Doug
> >
> >Considering most of it includes skin ground in with the meat, which is
> >obviously very fatty...
> >
> It does? I wonder if that is true in the UK.
>
> Doug

Well, based on your quoted post I'm not sure who said what. :-)
Whoever mentioned the skin, though, didn't say "a lot of skin ground
into ground turkey meat." He/she said "most of it includes skin
ground in," 'it' being the ground turkey. I think that's different. :-)
--
-Barb
<www.jamlady.eboard.com> Updated 3-17-2006, The $400K Condo in the
'Hood
"If it's not worth doing to excess, it's not worth doing at all."

On Mon 20 Mar 2006 05:57:32a, Thus Spake Zarathustra, or was it Melba's
Jammin'?

> Well, based on your quoted post I'm not sure who said what. :-)
> Whoever mentioned the skin, though, didn't say "a lot of skin ground
> into ground turkey meat." He/she said "most of it includes skin
> ground in," 'it' being the ground turkey. I think that's different. :-)

When the overall fat content of ground turkey (with skin) is equal to or
greater than that in beef, I consider it too much. This often seems the case
with ground turkey I've looked at. However, I don't buy it because I don't
like turkey, not because of the fat.

The meat department in some stores offers ground turkey breast without skin.
That certainly would be acceptable, fat-wise.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Khubla wrote:
> Several days ago Doug Weller wrote that he thought that there was a lot of
> skin ground into ground turkey meat. Since my family uses ground turkey in
> place of ground beef I wrote Shady Brook Farm, a major purveyor of GT in No.
> Virginia. Here is their reply, and below that the original post.

What a coincidence. I think I visited a Shady Brook Farm. Very nice
place. Really nice people. I bought some trail mix, mostly, about half
the going rate.

I can't add anything about the turkey ground question, but I thought I
would post how nice the people were.

Khubla wrote:
> The Ground White Turkey is made from boneless, skinless breast and wing
> meat. Wing meat is a white meat.

I parse that this way:

[(boneless, skinless breast) and (wing)] meat

Meaning the wings aren't skinless.

White meat with no skin is about 2% fat. White meat with skin is about
7% fat. Skin is about 35% fat. So says the USDA SR-17 database. So
this product is somewhere between 2 and 7% fat. Decent.

--Blair

Khubla wrote:
> Several days ago Doug Weller wrote that he thought that there was a lot of
> skin ground into ground turkey meat. Since my family uses ground turkey in
> place of ground beef I wrote Shady Brook Farm, a major purveyor of GT in No.
> Virginia. Here is their reply, and below that the original post.
>
> Subject: Shady Brook Farms Contact Request
> A visitor to Shady Brook Farms has requested information:
>
> The Ground Turkey, both 15% and 7%, are made from boneless drumstick and
> thigh meat. The only skin on the product would be that on the
> drumsticks. There is no added skin in the product.
>
> The Ground Turkey Breast is made from boneless, skinless breast meat.
>
> The Ground White Turkey is made from boneless, skinless breast and wing
> meat. Wing meat is a white meat.
>
> I hope this helps.

Looking for guarantees on ground mystery meat.. you're an idiot!

Shadybrook letter sounds like a lotta SHADY Gobble-D-Guk... only way,
ONLY WAY to know what's in any kind of ground meat is to grind it
yourself.

A turkey has a higher IQ than you... again, you're an idiot!

Sheldon

Sheldon wrote:
> only way,
> ONLY WAY to know what's in any kind of ground meat is to grind it
> yourself.

I'd trust rat-meat ground by the wheels of an articulated city bus
before I'd trust anything processed by you.

> A turkey has a higher IQ than you... again, you're an idiot!

And so ends another episode of Sheldon Mystery Irony Theater 2006.

--Blair
"Yes, it's another old rerun."

On Mon, 20 Mar 2006 04:22:00 -0500, in rec.food.cooking, Khubla wrote:

>Several days ago Doug Weller wrote that he thought that there was a lot of
>skin ground into ground turkey meat.

Sorry, but I didn't write that. jmcquown did. I questioned it.

Since my family uses ground turkey in
>place of ground beef I wrote Shady Brook Farm, a major purveyor of GT in No.
>Virginia. Here is their reply, and below that the original post.
>
>Subject: Shady Brook Farms Contact Request
>A visitor to Shady Brook Farms has requested information:
>
>The Ground Turkey, both 15% and 7%, are made from boneless drumstick and
>thigh meat. The only skin on the product would be that on the
>drumsticks. There is no added skin in the product.
>
>The Ground Turkey Breast is made from boneless, skinless breast meat.
>
>The Ground White Turkey is made from boneless, skinless breast and wing
>meat. Wing meat is a white meat.
>
>I hope this helps.
>
>Sincerely,
>Tammy
>Cargill Meat Solutions
>
>---------------------------------------------------------------
>
>
>Original Post:
>
>
>On Thu, 16 Mar 2006 07:49:28 -0600, in rec.food.cooking, jmcquown wrote:
>
>>Doug Weller wrote:
>>> On Mon, 13 Mar 2006 13:44:00 -0600, in rec.food.cooking, jmcquown
>>> wrote:
>>>
>>>> 20 years ago I (and a lot of people) were led to believe ground
>>>> turkey was better for you. I've long since learned that's not true
>>>> but there was a short time when I was using ground turkey to make
>>>> things like "Ground Turkey Parmagiana" and "Turkey Burgers Indienne"
>>>> with recipes I got from 'Cooking Light' magazine. And in fact,
>>>> those recipes are actually pretty tasty, once you add all the
>>>> *stuff* to them. But taken at face value as hamburgers, nope.
>>>
>>> It''s ot true? How is that?
>>>
>>> Doug
>>
>>Considering most of it includes skin ground in with the meat, which is
>>obviously very fatty...
>>
>It does? I wonder if that is true in the UK.
>
>Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/