Those large tubes of ground meat are known in the industry as " Chubs "
Nearly every company that sells ground chuck or ground sirloin uses these.
Although they look ready to eat ,there is nothing stopping the supermarkets from running them thru their meat grinder one more time. It is the exception when a company does not do this .
All the supermarkets I know do this ,If ypu break open a mound of ground beef and it is dark in the middle ,that is because of bacteria.Bacteria eats the blood in the middle and it turns brown.
If you want great hamburg ,ask the person at the meat counter to grind up a piece of "shoulder steak boneless" or Shoulder roast boneless" this is also known as london broil. it is from the front of the animal and therfore it is called Forequarter beef [ from the front quarter of the animal ]
it is has the best taste and is also pretty lean in most cases . Many times you will also save money over the junk they pass off as "Fresh ground chuck " or "fresh ground sirloin"
One of things that Hannafords does that really irritates me is the cuts of meat they offer. London Broil is not a cut of meat but simply a suggested way of serving a piece of meat .It is most often cut from the forequarter of the animal and so, it has the most flavor but it tends to be a bit tough. Therefore marinating it or cooking it slowly but longer makes it a nice piece of meat which tends to be overlooked in many instances.
Hannafords will often substitute a piece of " Top Round " and sell it for "london broil " this is simply a good way to get rid of the excess top round that tends to build up in meat packing plants and also get some undeserved money from a piece of meat that has very little flavor. keep your eyes open for hannafords,,they do this quite often and while not lieing , they are offering a piece of substandard beef to be served "london broil style "and it has little flavor.
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