Ground beef recall.

magicrobotmonkey · 07-27-2012, 08:55 AM

This is why we always grind our burgers at home. We have the meat grinder attachment for our kitchen aid which is relatively cheap and takes up little space when not in use. I like my burgers medium rare, but I'll only eat them that way if I know the origin of the grinding...

Happy Gourmand · 07-28-2012, 07:36 AM

I was in the Hannaford in Gilford yesterday and much to my disappointment was told that the only beef that is ground locally is the 80% mixture. All other mixtures are reground from the 14 pound chubs that come from Cargyll. The meat man I spoke with told me he will only buy the 80% mixture. Being a fan of 85% ground beef, that explains inconsinstency in the flavor from one batch to another. I will make a trip to Shaw's later today and will pose the same question to them and let you know what I'm told.

Happy Gourmand · 08-05-2012, 08:45 AM

A little late to post this, but a "meat man" at the Shaw's in Gilford told me that ALL the ground beef at Shaw's is fresh store ground. I specifically asked if any of it was reground from chubs or tubes that were initially ground at a packing plant. And, though I didn't ask, he also told me that they did not use any pink slime in their Ground beef.
This info come from one source in one store. I usually like to verify info with another source in another store, but I haven't done that yet. If anybody knows differently, let us know.

patman · 08-06-2012, 08:17 AM

Quote:

Originally Posted by magicrobotmonkey

This is why we always grind our burgers at home. We have the meat grinder attachment for our kitchen aid which is relatively cheap and takes up little space when not in use.

Ditto.

Even the cheapest roast turns into better stuff than you're likely to get in a typical "80%" grind anyway. Cheaper too... When MB puts roasts on sale, we pick up a few, get out the meat grinder and stock up the freezer. Mmmmm!

Jonas Pilot · 08-06-2012, 08:26 AM

Is there enough fat in the roasts to hold the burgers together?

SIKSUKR · 08-06-2012, 09:06 AM

Quote:

Originally Posted by Jonas Pilot

Is there enough fat in the roasts to hold the burgers together?

For the most part fat does not hold hamburg together. Smeared up fat does have some sticky qualities but you really don't want your fat "smeared" through overworking it. It's the myosin protien that has the binding effect. Fat surely is needed IMO to make a burger palatable. 85% is just right for this guy.

SAMIAM · 08-07-2012, 08:10 AM

Quote:

Originally Posted by SIKSUKR

For the most part fat does not hold hamburg together. Smeared up fat does have some sticky qualities but you really don't want your fat "smeared" through overworking it. It's the myosin protien that has the binding effect. Fat surely is needed IMO to make a burger palatable. 85% is just right for this guy.

I agree with SIKSUKR that 85/15 is just right.80/20 is a little fatty and 90/10 is a little dry.

Lakesrider · 08-07-2012, 06:51 PM

I just bought two pounds at the Wineing Butcher in Meredith. It was awesome.
I have not bought box store hamburger in quite some time. Having heart surgery makes you think twice about red meat intake.....

patman · 08-06-2012, 02:07 PM

Quote:

Originally Posted by Jonas Pilot

Is there enough fat in the roasts to hold the burgers together?

Works for us!

Rattlesnake Gal · 08-07-2012, 07:15 AM

I agree with the folks that grind your own.

hoopdawg · 08-07-2012, 07:30 AM

When the roasts go on sale at MB, I pick up a few and right there at MB they will grind it free for you , saves me the mess at the house

07-28-2012, 07:36 AM	#2
Happy Gourmand Senior Member Join Date: Jul 2008 Location: Ruskin FL Posts: 1,027 Thanks: 188 Thanked 322 Times in 179 Posts	Hannaford's ground beef I was in the Hannaford in Gilford yesterday and much to my disappointment was told that the only beef that is ground locally is the 80% mixture. All other mixtures are reground from the 14 pound chubs that come from Cargyll. The meat man I spoke with told me he will only buy the 80% mixture. Being a fan of 85% ground beef, that explains inconsinstency in the flavor from one batch to another. I will make a trip to Shaw's later today and will pose the same question to them and let you know what I'm told.

08-05-2012, 08:45 AM	#3
Happy Gourmand Senior Member Join Date: Jul 2008 Location: Ruskin FL Posts: 1,027 Thanks: 188 Thanked 322 Times in 179 Posts	Shaw's ground beef A little late to post this, but a "meat man" at the Shaw's in Gilford told me that ALL the ground beef at Shaw's is fresh store ground. I specifically asked if any of it was reground from chubs or tubes that were initially ground at a packing plant. And, though I didn't ask, he also told me that they did not use any pink slime in their Ground beef. This info come from one source in one store. I usually like to verify info with another source in another store, but I haven't done that yet. If anybody knows differently, let us know.

08-07-2012, 07:15 AM	#10
Rattlesnake Gal Senior Member Join Date: Nov 2003 Location: Central NH Posts: 5,252 Blog Entries: 1 Thanks: 1,451 Thanked 1,349 Times in 475 Posts	Good Burgers I agree with the folks that grind your own.

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07-27-2012, 08:55 AM	#1
magicrobotmonkey Senior Member Join Date: Jul 2009 Posts: 160 Thanks: 42 Thanked 44 Times in 31 Posts	This is why we always grind our burgers at home. We have the meat grinder attachment for our kitchen aid which is relatively cheap and takes up little space when not in use. I like my burgers medium rare, but I'll only eat them that way if I know the origin of the grinding...

The Following User Says Thank You to magicrobotmonkey For This Useful Post:
patman (08-06-2012)

The Following 2 Users Say Thank You to Happy Gourmand For This Useful Post:
Belmont Resident (07-30-2012), SAMIAM (07-28-2012)

The Following User Says Thank You to Happy Gourmand For This Useful Post:
Rattlesnake Gal (08-06-2012)

08-06-2012, 08:26 AM	#5
Jonas Pilot Senior Member Join Date: Apr 2005 Location: Wolfeboro, New Hampshire is my home, 24-7-365 Posts: 1,686 Thanks: 1,047 Thanked 336 Times in 189 Posts	Is there enough fat in the roasts to hold the burgers together?

08-07-2012, 06:51 PM	#8
Lakesrider Senior Member Join Date: Jun 2007 Posts: 2,129 Thanks: 380 Thanked 1,016 Times in 345 Posts	I just bought two pounds at the Wineing Butcher in Meredith. It was awesome. I have not bought box store hamburger in quite some time. Having heart surgery makes you think twice about red meat intake.....

The Following User Says Thank You to patman For This Useful Post:
Jonas Pilot (08-06-2012)

08-07-2012, 07:30 AM	#11
hoopdawg Senior Member Join Date: Mar 2009 Posts: 64 Thanks: 0 Thanked 30 Times in 13 Posts	When the roasts go on sale at MB, I pick up a few and right there at MB they will grind it free for you , saves me the mess at the house

The Following User Says Thank You to hoopdawg For This Useful Post:
Rattlesnake Gal (08-07-2012)