Prodigal Ponderings — grinding meat RSS

You know what you’re eating when you grind your own beef and the cost is better than what you pay for the grocery store mystery grind,  but be careful, the guests you invite over once are going to want to be invited back.   In a recent post we shared the "how" of grinding your own beef mixture. Here’s a cost breakdown of our most recent meat purchase for creating our own “grind”:                                                      Chuck roast: 8.86 lbs  @    $2.98                        London broil: 8.11 lbs @    $2.98        ...

A couple of years ago my wife bought me a  food grinder and it has paid for itself over and over in the quality of ground beef we’ve been able to produce. First off, anyone who has grilled hamburgers has noticed that the burger you start with does not end up the same size as the burger you put on a bun. We’re not 100% positive of the reason however it sure seems like the ground beef, round or chuck purchased at the grocery store has water added to it.  It can’t be from fat alone…..anyone who grills a steak knows that the fat doesn’t shrink to nothing or disappear. Our burgers simply don’t shrink! We’re always watching for sales...