Hamburger, what do you use.
My son use to work for a large store here, and so did my SIL. He actully walked out and quit because of what was in the burger meat. Anyway I ran out of that a few days ago and the store had 90/10 on sale. We could not beleave how bad it tasted. GROSS. I guess we are spoiled. I had said nothing to hubby what it was but he new right away. I cooked the rest and gave it to the dogs. (poor guys) lol Do any of you grind your own? |
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| I did years ago when we'd buy a half a steer and I'd insist on the butcher not grinding meat, I'd do it, just cut up larger into reasonable size packages.
It's been years and after your note, it might be time to go back. Do you find preground a bit more "rancid?" from misc fat added for flavor? If I had my dreams I'd fresh grind beef and lamb, maybe turkey together for the ground "beef" as I like the beef and lamb combo and the turkey "kinda" offsets all the fat from the two red meats. But anymore I just don't cook that much red meat, maybe once a week. |
| I buy ground sirloin. I don't each much beef at home--I prefer my beef in the form of steaks and I don't have a grill. But I buy my meat (and chicken) at an independent small grocers that has their own butchers. Any meat from a chain grocery store is injected with "stuff" and tastes horrible. |
| ^^
I get ground sirloin too but my wal-mart doesn't have it, so if I go there (and I try to only buy my meat at HEB), I just get the normal 90/10 lean ground beef and think it tastes fine what I make!  |
| The burger I bought was sirloin. I really think they add or inject and Paula said.
And they whole sirloin is a $1.00 cheaper a pound. I will stay with my grind. The last one was $1.99 and a perfect pc. |
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