It amazes me how fast people forget. There are basically four grades of ground beef in use. The lowest, "Hamburger meat," is a 60-40 or even 73-27 grade in meat to fat ratio. It's also the cheapest. The next grade, "Ground Chuck," is an 80-20 ratio if I recall correctly. Ground Round is even leaner, at 85-90 percent meat to 15-10 fat, while the leanest standard grade, ground sirloin, is 95% lean, sometimes a bit less. There are higher grades, like ground longhorn at 99% lean, but those get pricey. >From what I've been told the reason why retailers went to percentages instead of the names is because of the introduction of other cuts of meat, highly processed, into the mix to better control costs and the fat ratio. This meat comes from the cow or steer still, but isn't verifiable chuck, round, or sirloin, resulting in advertizing changes. It's also sometimes known as "pink slime," and has gotten some backlash recently from consumers. But Ground round is usually less than 90% meat to 10% fat, so the statement below makes no logical sense.
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Charles Rivard Sent: Tuesday, May 29, 2012 11:45 AM To: [email protected] Subject: Re: [CnD] Ground Round? Ground round is extremely lean. Fat adds flavor and absorbs spices. Try 90 percent lean hamburger. --- Shepherds are the best beasts, but Labs are a close second. ----- Original Message ----- From: "Claudia" <[email protected]> To: <[email protected]> Sent: Monday, May 28, 2012 5:59 PM Subject: [CnD] Ground Round? > Hi All, > > How many of you use ground round? If so, how do you find the texture, > taste, etc? versus ground chuck or ground beef? > > We have been buying ground round for quite some time, but we always buy it > from the same store, and we've noticed that it has an off flavor to it! > The meat itself has not gone bad, but it just doesn't seem to absorb any > of the seasonings I attempt to use and thus has a very bland and just not > very pleasant flavor! > Has anyone else experienced this? > > I don't really have access to any other grocery stores for meat, but > maybe, I need to work on that. > > Claudia > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
