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Posted to rec.food.cooking
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Hamburger
"Omelet" > wrote in message
news 
> 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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