On Wed, 12 Aug 2009 20:56:18 -0500, Omelet >
wrote:

>In article .com>,
> "Pete C." > wrote:
>
>> sf wrote:
>> >
>> > On Wed, 12 Aug 2009 11:05:40 -0500, "Pete C." >
>> > wrote:
>> >
>> > >I'm not sure how long it takes to get to "fully oxidized".
>> >
>> > I have no idea what you mean by oxidized. Rancid?
>>
>> Not exactly, but similar. It's oxygen in the air reacting with the meat,
>> when the meat is in a large piece only the outer surface can oxidize,
>> when ground the surface area exposed to oxidation vastly increases so
>> the amount of time all that surface area is exposed to air before
>> cooking makes a big difference. Oxidation of the meat produces a
>> somewhat metallic flavor and as I noted in another post, if you haven't
>> ever had fresh ground meat you may not notice or realize it.
>
>When I get store bought mystery meat from our local grocer, I'm
>fortunate. They have times on the packages and grind small amounts 3
>times per day. I generally get to the store around 07:00 so get some
>fresh from the first batch. It's usually been there for less than 1
>hour. :-)
>
>And yes, I know what you mean! I can taste the difference between that
>and the chubs. It's why I'm willing to pay $2.89 per lb. for it. The
>fat content varies tho' so is not listed on the package, but it tends to
>be pretty lean...

I'm just not that particular. It's food and I am not scared of
cooties. OTOH, I do appreciate burgers that are ground in house at my
favorite burger joints.

--
I love cooking with wine.
Sometimes I even put it in the food.