hamburger value? (Full Version)

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pahunkboy -> hamburger value? (11/11/2008 6:29:38 AM)

85%  75% 80%  90 or 93%

when I check -compare the price difference, which one is the best VALUE?

I know there is more fat, but is less fat always worth the price?

I note that on pork chops it is worth the money to buy the center cut thin.  Steaks the mid grade seem to work, but not cube steaks.   contrary to though t-bone is not better then rib tip, {if i have that name right}

so bang for the buck, which meat cuts are best.   (sorry, I have no plans to delete meat from my diet)



mc1234 -> RE: hamburger value? (11/11/2008 6:52:44 AM)

When it comes to hamburger, I get whatever's on sale above 80% lean.  I actually tend to get ground turkey more often, regardless of the price.  I always buy whichever brand of boneless skinless chicken breasts that are on sale also.  I don't buy much beef, but tend to stick with the higher end cuts - the lower ones just taste nasty.  



Bethnai -> RE: hamburger value? (11/11/2008 6:56:23 AM)

I am of the mind that value is determined in what your cooking.

If you are grilling hamburgers, any ground beef under 80% will leave them dry. However, 85% will keep them moist but cut the grease, especially if your prone to mixing cheese in with the meat.  Ground chuck has the best flavor for burgers.

For pot roast, the chuck eye roast has the most fat but turns out better than most because of the fat.





LaTigresse -> RE: hamburger value? (11/11/2008 6:56:47 AM)

Sorry Pa, but grocery store meat is just extremely overpriced and usually not great quality. If you live near a rural farming area, try to find a farmer that raises beef cattle and a good slaughter house. Get some friends together and buy a beef and have it butchered. Then split the beef. I don't raise cattle but rarely buy beef at the store. It just tastes like shit to me. Our ground beef tastes better than the best steak the grocers have to offer.

I also began raising one or two hogs a year, the pork is so far superiour.

If you have to buy ground beef, the fat content you chose will be determined by what you are going to do with it. If your making meat loaf, your not going to be able to brown and drain so you want leaner meat. If your grilling burgers or browning for use in something, the fat will be drained or dripped off so it's not as big a deal.



celticlord2112 -> RE: hamburger value? (11/11/2008 6:58:19 AM)

Depends on what you're cooking.

For hamburger patties, lean is better.  Fat just gets cooked off.

For meatloaf, you want more fat so it will hold together better.

For pizza, go very lean.  (well, you really should ditch the hamburger in favor of italian sausage, but since hamburger is the topic....).  Ditto for pasta sauce (sausage is better but hamburger works in a pinch)

For stuffed peppers, you want at least some fat, otherwise the stuffing will come out dry and tasteless.



NuevaVida -> RE: hamburger value? (11/11/2008 7:04:00 AM)

The value is in the flavor, not the price, to me.

I typically buy very lean, organic meat. Like some have said, if you're grilling burgers, the fat will drip off. For anything else, I don't want all that fat in my food so I buy lean. I disagree with the idea of more fat for meatloaf - that makes for a plate of greasy meat. There are other things that can hold the meat together besides fat. Same with stuffed peppers. I used lean for spaghetti. My mom always bought the fatty ground beef and I remember spaghetti as a kid always seemed greasy. I can't stand greasy.

I pretty much always by 93%.



LaTigresse -> RE: hamburger value? (11/11/2008 7:05:25 AM)

Yeah, greasy meatloaf sounds nasty.



Bethnai -> RE: hamburger value? (11/11/2008 7:20:28 AM)

I think the best meatloaf mix, and I hate meatloaf btw, is 1 lb. ground chuck, 1/2 lb. ground pork and 1/2 lb. ground veal (domestic only) and to make it stick one uses either 2/3 cup crushed saltine crackers or 1 1/3 cup fresh bread crumbs and 2 large eggs. No grease needed.









pahunkboy -> RE: hamburger value? (11/11/2008 7:32:52 AM)

2.59 for 75%

2.99 for 80%

3.29 for 85%,  so   3.29 x 115%  then divide and multiply to denote if 5% difference is worth the price.  see?

even on lean meat some stored are adding fat to it. (flavor enhancers too)

I am leary on ground turkey.  how is it grounded with no poop in it??????   or other parts that one would not eat.

the question is more the % for the $,   tho- knowing of better taste is doable per fresher.  it was a turn off when i seen a sticker on a fruit at farmers market.  then i thought it is shipped in, thus not local farm fresh.



mc1234 -> RE: hamburger value? (11/11/2008 7:37:25 AM)

I'm no butcher, but I assume they break the turkeys down to actual *meat* parts then grind accordingly ... urgh, not sure I can eat meat today now with that thought you just shared there.  



camille65 -> RE: hamburger value? (11/11/2008 7:37:47 AM)

quote:

ORIGINAL: pahunkboy
I am leary on ground turkey.  how is it grounded with no poop in it??????   or other parts that one would not eat.


The same way any ground meat is done, like ground chicken or beef.

How would poop be involved?



donnaamarie -> RE: hamburger value? (11/11/2008 7:41:41 AM)

pahunkboy,

Are you assuming they shove the entire turkey into the grinder?  I'm also wondering how "poop" would be involved.  They basically take the turkey meat, the same kind of stuff that you would eat at Thanksgiving, and grind it down.  Dark meat ends up 85%, white and some dark ends up at 93% and the actual breast ends up at 99%. 

I've been eating only turkey, I don't eat red meat, for years now.  If I've been ingesting poop in whatever ungodly way you are imagining I'm no worse off for it I suppose.




Bethnai -> RE: hamburger value? (11/11/2008 7:45:38 AM)

[:'(] Awww..........but I liked this topic. Yeah, I think I'm all good for cooking today.



kittinSol -> RE: hamburger value? (11/11/2008 7:49:08 AM)

Meat is murder, however, for my spagbol recipe I much prefer using very low fat ground beef. It tastes a hell of a lot better, because you don't get that fatty flavour and greasy feeling in the sauce.



Bethnai -> RE: hamburger value? (11/11/2008 7:55:33 AM)

Yes, but its the only murder I can get away with.



kittinSol -> RE: hamburger value? (11/11/2008 7:57:55 AM)

I know, right [8D] ?



UncleNasty -> RE: hamburger value? (11/11/2008 8:26:33 AM)

Murder? I guess PBS and National Geo have been showing gross violence on TV for years then. Every time the jaguar gets the eland.

Another way to think of it is that we're all food for something else.

Uncle Nasty



LaTigresse -> RE: hamburger value? (11/11/2008 8:30:28 AM)

Unless you know a hog farmer.....

http://www.thestranger.com/seattle/Content?oid=16079



VirginPotty -> RE: hamburger value? (11/11/2008 8:51:26 AM)

Veggie burgers are the way to go!!  Mmmmmm, Boca Burger!!!!!



LaTigresse -> RE: hamburger value? (11/11/2008 8:56:02 AM)

I love veggies, but........BLECK!!!!!



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