FoodBanter.com - View Single Post

jmcquown[_2_]

On 5/28/2019 10:52 AM, wrote:
> wrote:
>> On Monday, May 27, 2019 Sheldon wrote:
>>>
>>> Why settle for mystery meat burgers, why can't you grind fresh... look
>>> embarrassed!
>>>
>> Well, since there are FDA guidelines for what hamburger can be ground from and
>> what it can be labeled as, I don't consider it mystery meat.
>
> There're no FDA agents standing guard over meat grinders, and in fact
> some folks need to become deathly ill before there's an FDA
> inspection. You really don't want to watch what goes into the grinder
> at the meat department where you shop; it's the ugliest cuts that
> people don't buy, the gristle and silver skin is not trimmed out and
> in fact those scraps are added from cuts that are trimmed for sale...

And you know this because *you* stand guard over all those meat grinders
in every grocery store and know exactly what they're putting in them?
This mystery-meat argument gets old.

I own a meat grinder. (I've even posted pics of it.) Fact is, I use so
little ground meat in cooking it mostly sits on a shelf. If I want
hamburgers I'll buy ground chuck. Hell, I can even pick out the meat
and hand it to the guy at the meat counter and ask him to grind it for
me. I can watch them grinding it. They aren't hiding behind a curtain.
And yes, they clean the grinders (they have more than one) between cuts.

Jill