The result is a dry burger with a pulpy texture. In my experience, flavor can vary greatly from day to day and store to store—you never know exactly what's going into the ground beef, so a lot of it comes down to luck of the draw. How do you think about the answers? The first was my Best Burger For a Single Man or Woman—a simple affair designed to maximize crispness and looseness of the patty. I prefer the beef on trays so I can see what I'm getting. Last edited by mainebrokerman; 03-07-2015 at 03:54 AM.. 03-08-2015, 09:22 AM Happs : 1,214 posts, read 2,652,861 times Reputation: 635. The tubes are mass produced somewhere other then the store. This translates to more shrinking as it cooks. Visit our recipes page for Asian, Mexican and European-inspired meal ideas, Comes in a wide variety of lean points and, Great for immediate use and last minute meal planning, Butcher-cut, reground and portioned in-store, Random weights, ranging from 1 lb. Both types of burgers were analyzed for texture, flavor, and ease of use. With 7 years experience as a meat cutter and meat department manager, I have learned every aspect of cutting and selling meat. It makes sense to me that "Tube Meat" should be a bit safer than foam tray cellophane wrapped store grinds. Ease of Use: Very easy—buy the pack and open it up. Because of its tight, compact structure, the proteins in store-bought ground beef are intertwined and stuck together much more firmly. I still buy local ground beef, for the sole fact that it hasn't killed me or made me sick yet. At some stores, even the chubs don't have pink slime. The last time I bought a package of mega chain 85% lean ground beef, it was a lot greasier/fattier than expected (more like 80% lean), leading me to wonder how they determine fat percentage, which you explained. Ground round is actually one of the safer bets when it comes to meat that isn't prepackaged. It's been a long time since I at a regular cheeseless burger, but I felt the hand-chopped beef deserved the spotlight all its own this time. Oh, do let me add that she mentioned that it was fairly fatty beef, which meant a lot of spooning out of grease, but it added to the flavor. is one of those. You could pinch off a little and fry it up like a little meatball first. ALWAYS GET THE MEAT YOU WANT AND HAVE THEM GRIND IT FOR YOU AT THE SAME MOMENT. Overall Impression/Best Uses: A great, relatively low-fuss method to get home-ground beef if you don't own a stand mixer and grinder attachment. Sealed tubes of 80% lean, 20% fat fine grind can be purchased for $2.32 or more per pound versus a chuck roll costing around $4.00 lb, on average. So I'd say the quality of the contents might vary, but the packaging does not indicate the quality of the contents! Thus, food-processed meat loses more of its fat during cooking than beef ground in an actual grinder, but not much more. If you could make $1.70 more per pound and produce a similar product, would you not? If you've got the impetus, hand-chopped beef is probably the way to go for most applications, though meat ground in a real meat grinder comes in a close second. Poll: How Do You Like Your Burger Cooked. Grinding Tips: First and foremost, use a sharp, heavy knife. Quite fatty, but only mildly beefy. Ground chuck must contain no less than 80% lean beef and no more than 20% fat, while ground round should contain 85% lean beef and 15% fat. What is your concern? Ask MetaFilter is where thousands of life's little questions are answered. A perfect accompaniment for turkey, mashed potatoes, and stuffing. Or—dare I say it—pre-ground beef? If you are paying less than $4.99 lb for ground chuck, more than likely, you are not getting true ground chuck. The odor is most often the best indicator of freshness. As a thin patty, it gets nice, crisp pebbly edges while as a large burger, it remains tender and easily chewed. My experience with the tube beef (from HEB) was that the taste was fine, yet I found a greater number of the "bits" that don't really belong but occasionally make it into the meat--those crunchy, cartilage/bone bits, which I didn't care for. I trust HT's meat department, and I think it's just fine. It's fine, I buy the exact tube that you're describing all the time. The round portions of a cow can be purchased for about $2.35 lb and higher. The tubes can be filled straight from the grinder nozzle and sealed by one or two people, whereas the trays require more steps and labor. Still have questions? Grinding Tips: To minimize smearing, cut meat into 1- to 2-inch chunks and place them in a single layer on a sheet tray or large plate in the freezer for about fifteen minutes before grinding. PS: I always add about 1/2 cup water to my cooking ground beef. (Yes, I know they open packages, paint them red, and repackage them.) In an effort to support this fact so that you may understand it's authenticity, consider the fact that when butchers cut and trim meat there are lean trimmings that can be used to grind ground chuck. Ground beef in the FreshLast Pack has a deep red appearance thanks to the vacuum seal, which keeps oxygen out to preserve beef’s natural color. Dan Harmon asked Exactly what i was thinking here! If these fat content calculating machines were used for each grind, most meat departments would spend upwards of three hours testing the fat content of their grinds on a daily basis, which means they would be paying someone around $30 a day to check the fat content of ground meats. The Burger Lab: What's The Best Bun For My Burger? Chuck, or more specifically chuck rolls, are premium cuts of meat that generally range in cost from $3.30 to $5.00 lb throughout the year. We reserve the right to delete off-topic or inflammatory comments. True blue ground round is, specifically, meat from the round portions of a cow, including bottom round, round flat, an eye of round and top round. And lastly, as it pertains to beef that is not prepackaged, some of the shadier meat markets do not mind putting other types of meat into a grind, such as pork fat or pork trimmings. USDA has jurisdiction over meat in the US. Brown is not a problem, but brown and sour can lead to food poisoning or other bacterial infections. Burgers from a tube of ground beef vs.ground beef packed on foam tray. The person grinding the meat is required to note the cuts of beef that are ground and manufacturer for each different cut that is added to that particular grind. Ground round is actually the biggest money maker for markets as it pertains to the grind sales. Most meat markets have a retail markup of 30% on the meat they grind. This means some grinds are going to have day old meat ground into them the next day. packages, Up to 4 months; must be overwrapped with heavy-duty aluminum foil, freezer paper or plastic freezer bag, Cut marks on packages help with dividing ground beef into appropriate portions and/or freezing, Up to 6 months; no need to re-wrap if freezing in unopened chub packaging, Longer shelf life than tray overwrap packaging, Easy-open tab for clean and simplified food prep, Conveniently portioned and available in a variety of lean points, Great for immediate use, last minute meal planning and stocking up in the freezer, Uses 65% less packaging than conventional tray ground beef packaging, 24 days including date of production, which means FreshLast Pack ground beef lasts up to two weeks longer than conventional tray packaging*. With properly ground beef, the fat is distributed throughout the lean in distinct pockets. Here are the results. In order to meet gross profit margins, meat markets use leaner trimmings to grind either chuck or ground round. All posts copyright their original authors. To cover all bases, I do need to state that any and all meat you buy should be given a smell check. Reduction is the gain of electrons during a reaction by a molecule, atom, or ion caused by the lack of oxygen. For my tastes test, I gathered a couple of pounds of beef ground through each of four methods: store-bought 80 percent lean ground chuck, chuck ground in the meat grinder, chuck chopped in a food processor, and chuck finely chopped by hand. Hopefully the blood stains on the wall will still be easy to clean 8 weeks from now when I get around to it. and gather required materials to form the meat (jerky shooter, cake pan, wax paper, meat roller, etc.) The sole purpose of this article is to educate and provide you with all the information you need to make an informed purchase. With properly ground beef, the fat is distributed throughout the lean in distinct pockets. We have all purchased ground beef, only to get home and discover that it is brown or darker than expected in the middle.