In article .com>,
"Pete C." > wrote:

> 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...
>
> Try grinding it yourself and see what a difference taking the time
> between grind and cook down to just a few minutes.

But there is also setup, take down and cleaning time for the grinder...

Time is money. I never grind less than #20.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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