Omelet wrote:
>
> 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.

I commonly grind ~3#. I have the Kitchenaid grinder that I run on my
Hobart mixer. Setup time is about 45 seconds (take attachment out of the
box and affix to the front of the mixer). Cleanup time is about 3
minutes (disassemble, dump remains in garbage, hand wash, reassemble,
put back in box on shelf). Nothing to it.