I've ground my own meat for years when making hamburgers, spaghetti
sauce, meatloaf, etc., because it just seemed sensible. I know my KA
grinder attachment is clean and will produce clean ground meat. This
article in the New York Times makes me wonder why ground beef at the
market doesn't come with a warning label:

http://abclocal.go.com/kfsn/story?se...rld&id=7044287

If this is true for ground beef, I wonder what other food stuffs are
similarly contaminated.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

"Terry Pulliam Burd" > wrote in message
...
> I've ground my own meat for years when making hamburgers, spaghetti
> sauce, meatloaf, etc., because it just seemed sensible. I know my KA
> grinder attachment is clean and will produce clean ground meat. This
> article in the New York Times makes me wonder why ground beef at the
> market doesn't come with a warning label:
>
> http://abclocal.go.com/kfsn/story?se...rld&id=7044287
>
> If this is true for ground beef, I wonder what other food stuffs are
> similarly contaminated.

Looks like the link has been changed.

Commercial ground beef is nasty stuff though. It proves the human body can
endure a lot of contamination.

"Terry Pulliam Burd" > wrote in message
...
> I've ground my own meat for years when making hamburgers, spaghetti
> sauce, meatloaf, etc., because it just seemed sensible. I know my KA
> grinder attachment is clean and will produce clean ground meat. This
> article in the New York Times makes me wonder why ground beef at the
> market doesn't come with a warning label:
>
> http://abclocal.go.com/kfsn/story?se...rld&id=7044287
>
> If this is true for ground beef, I wonder what other food stuffs are
> similarly contaminated.
>


Tennessee mother reunited with infant son?

On Oct 4, 12:14�pm, "Paul M. Cook" > wrote:

> Tennessee mother reunited with infant son?

Try this instead:

http://www.nytimes.com/2009/10/04/he...t.html?_r=1&hp

"Paul M. Cook" wrote:
>
> "Terry Pulliam Burd" > wrote in message
> ...
> > I've ground my own meat for years when making hamburgers, spaghetti
> > sauce, meatloaf, etc., because it just seemed sensible. I know my KA
> > grinder attachment is clean and will produce clean ground meat. This
> > article in the New York Times makes me wonder why ground beef at the
> > market doesn't come with a warning label:
> >
> > http://abclocal.go.com/kfsn/story?se...rld&id=7044287
> >
> > If this is true for ground beef, I wonder what other food stuffs are
> > similarly contaminated.
>
> Tennessee mother reunited with infant son?

Yes, the son was ground into meat and sold as hamburger.
Or something like that. :-)

Mark Thorson wrote:
> "Paul M. Cook" wrote:
>> "Terry Pulliam Burd" > wrote in message
>> ...
>>> I've ground my own meat for years when making hamburgers, spaghetti
>>> sauce, meatloaf, etc., because it just seemed sensible. I know my KA
>>> grinder attachment is clean and will produce clean ground meat. This
>>> article in the New York Times makes me wonder why ground beef at the
>>> market doesn't come with a warning label:
>>>
>>> http://abclocal.go.com/kfsn/story?se...rld&id=7044287
>>>
>>> If this is true for ground beef, I wonder what other food stuffs are
>>> similarly contaminated.

Hash browns for one. I recently picked up some food from a place that
shall go unnamed. The guy at the drive-through window recognized me
cause he knows one of my kids. He slipped me an extra order of hash
browns. I took it to the office and after almost finishing the first bag
of hash browns, noticed a big fried rat turd on said HB. I'm pretty sure
the turd was probably safe to eat having been submerged in hot oil but I
threw the rest of the food away. Seeing as how I was probably not the
true owner of the rat turd hash brown I suppose this was justice of sorts.

>> Tennessee mother reunited with infant son?
>
> Yes, the son was ground into meat and sold as hamburger.
> Or something like that. :-)

On Sun, 4 Oct 2009 12:30:03 -0700 (PDT), jalapeno >
wrote:

>On Oct 4, 12:14?pm, "Paul M. Cook" > wrote:
>
>> Tennessee mother reunited with infant son?
>
>Try this instead:
>
>http://www.nytimes.com/2009/10/04/he...t.html?_r=1&hp

Try this instead:

http://i36.tinypic.com/346vuc1.jpg

"Terry Pulliam Burd" > wrote in message
...
> I've ground my own meat for years when making hamburgers, spaghetti
> sauce, meatloaf, etc., because it just seemed sensible. I know my KA
> grinder attachment is clean and will produce clean ground meat. This
> article in the New York Times makes me wonder why ground beef at the
> market doesn't come with a warning label:
>
> http://abclocal.go.com/kfsn/story?se...rld&id=7044287
>
> If this is true for ground beef, I wonder what other food stuffs are
> similarly contaminated.
>
> Terry "Squeaks" Pulliam Burd
Well, that's an eye opener. I had no idea about the coming together of so
many well-traveled, different meat products to make the hamburgers that we
eat. When you read the entire story, you only have to think about lunch
meat, sausage, chicken products, fish sticks, chicken nuggets etc to see how
potentially lethal the entire meat chain is. There's also the heads up
about cross contamination in the home. Thanks for posting.
Janet

"Terry Pulliam Burd" > wrote in message
...
> I've ground my own meat for years when making hamburgers, spaghetti
> sauce, meatloaf, etc., because it just seemed sensible. I know my KA
> grinder attachment is clean and will produce clean ground meat. This
> article in the New York Times makes me wonder why ground beef at the
> market doesn't come with a warning label:
>
> http://abclocal.go.com/kfsn/story?se...rld&id=7044287
>

Pretty awful. I really need a grinder. At least I do know that Harris Teeter
grinds theirs right there at the store. At least that is what THEY say ...

On 2009-10-04, brooklyn1 > wrote:

> Try this instead:
>
> http://i36.tinypic.com/346vuc1.jpg

Howz the price compare, Shel?

http://tinyurl.com/ybh4wkr

Cabela's has larger grinders, too, including commercial grade refurbs.

http://tinyurl.com/yeb3bbt

nb

Ed Pawlowski > wrote in message
...
[snip]
> Many decades ago I worked in a local grocery store and
> we ground our own beef. It was trimming, of course, and
> the price depended on the amount of fat. It was an OK
> product and sometimes a piece of meat fell on the floor, was wiped off and
> ground.

We did similar meat-usage grinding in the restaurant I worked. The two
managers that thought they could save a quarter on commercial ground beef,
found themselves unemployed and quickly walked out the back of their
respective units.


> What is described here is horrendous. Shipping trimmings and scraps
> around the country and combining
> has to result in some contamination.

You gotta believe that...

> If you don't already have one, get a dedicated grinder or
> attachment for your machine.

Or get to know your butcher really well...

The Ranger

On 2009-10-04, Ed Pawlowski > wrote:
>
> Many big slaughterhouses will sell only to grinders who agree not to test
> their shipments for E. coli, according to officials at two large grinding
> companies.

Which explains why the cheapest whole beef cuts are running around
$4lb, yet you can still buy "hamburger" for $2lb.

I've lucky, so far, but my burger meat buying days are over.

nb

"cybercat" > wrote in message ...
|
| "Terry Pulliam Burd" > wrote in message
| ...
| > I've ground my own meat for years when making hamburgers, spaghetti
| > sauce, meatloaf, etc., because it just seemed sensible. I know my KA
| > grinder attachment is clean and will produce clean ground meat. This
| > article in the New York Times makes me wonder why ground beef at the
| > market doesn't come with a warning label:
| >
| > http://abclocal.go.com/kfsn/story?se...rld&id=7044287
| >
|
| Pretty awful. I really need a grinder. At least I do know that Harris Teeter
| grinds theirs right there at the store. At least that is what THEY say ...

Publix does also, right in front of you in a glass-enclosed room.
You can see the beef go from the walk-in to the cutting board to
the grinder to the package, and they do that three times a day,
and clean in between. A very sanitary operation. I would never
buy ground beef from most of the other stores in which you can't
see anything.

pavane

"notbob" > wrote in message
...
> On 2009-10-04, brooklyn1 > wrote:
>
>> Try this instead:
>>
>> http://i36.tinypic.com/346vuc1.jpg
>
> Howz the price compare, Shel?
>
> http://tinyurl.com/ybh4wkr
>
> Cabela's has larger grinders, too, including commercial grade refurbs.
>
> http://tinyurl.com/yeb3bbt
>
> nb
Are they made by the same outfit? I've been running my beef through my food
processor for the time being, but want a grinder. I guess now is the time.
Janet

pavane wrote:
> "cybercat" > wrote in message ...
> |
> | "Terry Pulliam Burd" > wrote in message
> | ...
> | > I've ground my own meat for years when making hamburgers, spaghetti
> | > sauce, meatloaf, etc., because it just seemed sensible. I know my KA
> | > grinder attachment is clean and will produce clean ground meat. This
> | > article in the New York Times makes me wonder why ground beef at the
> | > market doesn't come with a warning label:
> | >
> | > http://abclocal.go.com/kfsn/story?se...rld&id=7044287
> | >
> |
> | Pretty awful. I really need a grinder. At least I do know that Harris Teeter
> | grinds theirs right there at the store. At least that is what THEY say ...
>
> Publix does also, right in front of you in a glass-enclosed room.
> You can see the beef go from the walk-in to the cutting board to
> the grinder to the package, and they do that three times a day,
> and clean in between. A very sanitary operation. I would never
> buy ground beef from most of the other stores in which you can't
> see anything.
>
> pavane
>
>

I also feel that way. If I can view the process in action from meat
chunks to packaged, I don't really have an issue. I have two stores I
goto, where you can see the process in action as pavane describes.

However, if I'm at a store where I don't see that, I'll just eat steak,
or roast when I'm in a "beefy" mood :-) I also don't buy ground chicken,
pork, or turkey for similar reasons.

Bob

On 2009-10-04, Ed Pawlowski > wrote:

> Commercial ground beef is nasty stuff though. It proves the human body can
> endure a lot of contamination.

It proves nothing much has changed since Upton Sinclair wrote The
Jungle and both the FDA and the USDA are completely useless and in the
pockets of big Ag. It's also why big Ag wants to use radiation, so
they can continue their cost-cutting, life-risking, shortcuts to
increased profits. Jes point that radiation gun at your food and all
nature of sloppy handling and contamination can roll on by.

Here, if you weren't depressed enough about our collapsing ecology:

http://www.pbs.org/wgbh/pages/frontl...edwaters/view/

nb

Janet Bostwick said...

>
> "notbob" > wrote in message
> ...
>> On 2009-10-04, brooklyn1 > wrote:
>>
>>> Try this instead:
>>>
>>> http://i36.tinypic.com/346vuc1.jpg
>>
>> Howz the price compare, Shel?
>>
>> http://tinyurl.com/ybh4wkr
>>
>> Cabela's has larger grinders, too, including commercial grade refurbs.
>>
>> http://tinyurl.com/yeb3bbt
>>
>> nb
> Are they made by the same outfit? I've been running my beef through my
> food processor for the time being, but want a grinder. I guess now is
> the time. Janet


That Waring Pro grinder looks very capable. I noticed it has a reverse
setting. I'm sure it's there for good reason. My KA doesn't have that
feature.

KA's grinder manual mentions to twice grind meats. First with large holes
then again with small holes.

I large ground some meat but the resulting burgers fell apart in the pan.

What benefit single small grind makes, I dunno, except maybe longer stringy
grind, same as the single large grind.

A few times I bought ground turkey. The "ground turkey breast" had bits of
cartilage ground in and cooked up bone dry with terrible consistency. The
"ground turkey," was dark meat was juicy and flavorful and no cartilage.

I've been meaning to grind up brisket for burgers. I've heard it's very
good, only I forget the recommended cut of brisket.

Andy

"notbob" > wrote in message
...
> On 2009-10-04, Ed Pawlowski > wrote:
>>
>> Many big slaughterhouses will sell only to grinders who agree not to test
>> their shipments for E. coli, according to officials at two large grinding
>> companies.
>
> Which explains why the cheapest whole beef cuts are running around
> $4lb, yet you can still buy "hamburger" for $2lb.

Around here you can buy whole briskets for 99 cents a pound on sale... and
chuck roasts for $1.79 to $1.99 a pound.

I never gave much thought to grinding my own beef but now you guys have me
thinking about it. I have an old, hand-crank meat grinder somewhere in the
closet and maybe I'll give that a try.

George L

On Sun, 04 Oct 2009 20:26:58 GMT, notbob > wrote:

>On 2009-10-04, brooklyn1 > wrote:
>
>> Try this instead:
>>
>> http://i36.tinypic.com/346vuc1.jpg
>
>Howz the price compare, Shel?

Oh, I thought you meant the meat:
http://i35.tinypic.com/8yb28g.jpg


I paid the same $169.00 at Chefscatalog.com

>http://tinyurl.com/ybh4wkr
>
>Cabela's has larger grinders, too, including commercial grade refurbs.
>
>http://tinyurl.com/yeb3bbt
>
>nb

Cabellas has good buys on grinders, but I doubt anyone needs a
commercial sized grinder for home use... the Waring Pro makes quick
work of grinding, handles like 4-5 pounds a minute. The important
thing is to grind your own meat.

On 2009-10-04, brooklyn1 > wrote:

> Oh, I thought you meant the meat:
> http://i35.tinypic.com/8yb28g.jpg

DOH!!

I'm in the heart of the rockies beef raising country (beef is COs
primary industry) and the cheapest I can get it is about about $4lb
for plain ol' round, unless it's on sale. ****es me off. I may join
a cow pool, if they exist, hereabouts. I may try and kill an elk this
season.

nb

"notbob" > wrote in message
...
> On 2009-10-04, brooklyn1 > wrote:
>
>> Oh, I thought you meant the meat:
>> http://i35.tinypic.com/8yb28g.jpg
>
> DOH!!
>
> I'm in the heart of the rockies beef raising country (beef is COs
> primary industry) and the cheapest I can get it is about about $4lb
> for plain ol' round, unless it's on sale. ****es me off. I may join
> a cow pool, if they exist, hereabouts. I may try and kill an elk this
> season.
>
> nb

Are you near a Costco? I checked just last week and a case of chuck roasts
(probably 3 cryovac cuts) about 60 pounds is $2.18 here in Idaho.
Janet

"George Leppla" > wrote in message
...
>
> "notbob" > wrote in message
> ...
>> On 2009-10-04, Ed Pawlowski > wrote:
>>>
>>> Many big slaughterhouses will sell only to grinders who agree not to
>>> test
>>> their shipments for E. coli, according to officials at two large
>>> grinding
>>> companies.
>>
>> Which explains why the cheapest whole beef cuts are running around
>> $4lb, yet you can still buy "hamburger" for $2lb.
>
> Around here you can buy whole briskets for 99 cents a pound on sale... and
> chuck roasts for $1.79 to $1.99 a pound.
>
> I never gave much thought to grinding my own beef but now you guys have me
> thinking about it. I have an old, hand-crank meat grinder somewhere in
> the closet and maybe I'll give that a try.
>
> George L
I can get the 99 cents a pound brisket (select), but by the time you remove
the fat, I think that beef will be about 2.50-3.00 a pound. Pretty fatty
briskets.
Janet

In article >,
The Other Guy > wrote:

> On Sun, 04 Oct 2009 12:05:07 -0700, Terry Pulliam Burd
> > wrote:
>
> >I've ground my own meat for years when making hamburgers, spaghetti
> >sauce, meatloaf, etc., because it just seemed sensible. I know my KA
> >grinder attachment is clean and will produce clean ground meat. This
> >article in the New York Times makes me wonder why ground beef at the
> >market doesn't come with a warning label:
> >
> >http://abclocal.go.com/kfsn/story?se...rld&id=7044287
>
> WHAT does a 'newborn kidnapping' have to do with cooking??

Top story must've changed since she posted. :-/


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>

"Janet Bostwick" > wrote in message
m...
>
> "George Leppla" > wrote in message
> ...
>>
>> "notbob" > wrote in message
>> ...
>>> On 2009-10-04, Ed Pawlowski > wrote:
>>>>
>>>> Many big slaughterhouses will sell only to grinders who agree not to
>>>> test
>>>> their shipments for E. coli, according to officials at two large
>>>> grinding
>>>> companies.
>>>
>>> Which explains why the cheapest whole beef cuts are running around
>>> $4lb, yet you can still buy "hamburger" for $2lb.
>>
>> Around here you can buy whole briskets for 99 cents a pound on sale...
>> and chuck roasts for $1.79 to $1.99 a pound.
>>
>> I never gave much thought to grinding my own beef but now you guys have
>> me thinking about it. I have an old, hand-crank meat grinder somewhere
>> in the closet and maybe I'll give that a try.
>>
>> George L
> I can get the 99 cents a pound brisket (select), but by the time you
> remove the fat, I think that beef will be about 2.50-3.00 a pound. Pretty
> fatty briskets.

We just thawed one this week and cooked it... 14.4 pounds. I'm guessing I
trimmed off 4 +/- pounds of fat before cooking. When done and cooled, I
sliced it and bagged it in one pound portions for freezing. We got just a
little more than 7 pounds cooked meat. I felt that was a pretty good yield
and the meat itself is very tasty.

I'm guessing that if I were going to grind this at somewhere around 80/20 or
85/15 ratio, we would have gotten about 8 or 9 pounds raw meat. That comes
to less than $2 a pound. I'll have to try it some time and see what
happens.

George L

Sqwertz wrote:
> On Sun, 4 Oct 2009 14:20:56 -0600, Janet Bostwick wrote:
>
>> Well, that's an eye opener. I had no idea about the coming together
>> of so many well-traveled, different meat products to make the
>> hamburgers that we eat.
>
> That is only for anything labeled "patty" or "patties" or "mix".
> "Ground beef" is not allowed to have any of the amalgam, thrombin
> plasma shit in it.
>
> The NY Times didn't bother to tell you that part as part of it.
> They don't make as much money if they don't scare you.

Right on, Steve.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

"Dave Bugg" > wrote in message
...
| Sqwertz wrote:
| > On Sun, 4 Oct 2009 14:20:56 -0600, Janet Bostwick wrote:
| >
| >> Well, that's an eye opener. I had no idea about the coming together
| >> of so many well-traveled, different meat products to make the
| >> hamburgers that we eat.
| >
| > That is only for anything labeled "patty" or "patties" or "mix".
| > "Ground beef" is not allowed to have any of the amalgam, thrombin
| > plasma shit in it.
| >
| > The NY Times didn't bother to tell you that part as part of it.
| > They don't make as much money if they don't scare you.
|
| Right on, Steve.

Not "right on" at all. So they sell two ground beefs, one labeled
"ground beef" and the other, contaminated and deadly, labeled
and shaped as "patties." Are you saying that the otherwise
totally uninformed consumer should recognize that the ground
beef is "ok," while the identically labeled patties are Death?

The NY Times is trying to keep some people alive, do you care?

pavane

notbob wrote:

>
> I'm in the heart of the rockies beef raising country (beef is COs
> primary industry) and the cheapest I can get it is about about $4lb
> for plain ol' round, unless it's on sale. ****es me off. I may join
> a cow pool, if they exist, hereabouts. I may try and kill an elk this
> season.
>



Great, iyou can trade e. coli for wasting disease, bovine spongiform
encephalitis, a prion disease just like Mad Cow, but carried by elk.

gloria p

"Sqwertz" > wrote in message
...
> On Sun, 4 Oct 2009 14:20:56 -0600, Janet Bostwick wrote:
>
>> Well, that's an eye opener. I had no idea about the coming together of
>> so
>> many well-traveled, different meat products to make the hamburgers that
>> we
>> eat.
>
> That is only for anything labeled "patty" or "patties" or "mix".
> "Ground beef" is not allowed to have any of the amalgam, thrombin
> plasma shit in it.
>
> The NY Times didn't bother to tell you that part as part of it.
> They don't make as much money if they don't scare you.
>
> -sw

'All Beef Patties' isn't much of a consolation, then, is it?
Janet

On 2009-10-04, Gloria P > wrote:

> Great, iyou can trade e. coli for wasting disease, bovine spongiform
> encephalitis, a prion disease just like Mad Cow, but carried by elk.

Geez, Gloria. I bet you're a real hoot at the sausage making party.

nb

In article >,
Terry Pulliam Burd > wrote:

> I've ground my own meat for years when making hamburgers, spaghetti
> sauce, meatloaf, etc., because it just seemed sensible. I know my KA
> grinder attachment is clean and will produce clean ground meat. This
> article in the New York Times makes me wonder why ground beef at the
> market doesn't come with a warning label:
>
> http://abclocal.go.com/kfsn/story?se...rld&id=7044287
>
> If this is true for ground beef, I wonder what other food stuffs are
> similarly contaminated.
>
> Terry "Squeaks" Pulliam Burd
>

This has been known for years, but little has been done. When my
students read Fast Food Nation, several swore off eating at these
restaurants after the chapter on the Jack in the Box E. coli scandal.

Cindy

--
C.J. Fuller

Delete the obvious to email me

On 2009-10-05, Ranee at Arabian Knits > wrote:

> It is also why agribusiness and the companies that make the RFID
> chips are lobbying so heavily for the NAIS. They get exempt, special
> concessions, etc, while the small farmer and even a family that does not
> sell their meat or eggs or dairy, has to take on all the expense and
> interference. If you like being able to raise your own or buying
> locally, learn more about the NAIS and work against it.

I'm not following. Seems big ag would be against it, it seemingly
requiring them to track there animals. What exemptions are they
getting the small farmer is not. I know what RFIDs are, but am not
familiar with this NAIS program.

nb

On Oct 4, 4:03�pm, Sqwertz > wrote:

> If you take off the ?_r=1&hp then you don't need to log in.

> Like so:http://www.nytimes.com/2009/10/04/health/04meat.html

Good point. Thanks! I've subscribed to the NYT site for long enough
that I overlooked that others aren't and would prefer a no-register/
login
link. I'll try to remember in the future.

"Sqwertz" > wrote in message ...
| On Sun, 4 Oct 2009 19:56:04 -0400, pavane wrote:
|
| |
| > The NY Times is trying to keep some people alive, do you care?
|
| Sheesh. Talk about dramatizing it.

Oh of course. Dramatizing is the largest part of the fun,
followed by humor, accuracy and (perhaps) conveying
information.

Well, sometimes it becomes a tad serious. As here, where
prior to that article you might have picked up a couple
of pounds of ground beef or a couple of pounds of
preformed beef patties and not thought a whit about the
difference, which it turns out is profound. Thanks to the
New York Times for publicizing the difference. Don't you
agree?

pavane

"Sqwertz" > wrote in message
...
>
>> I can get the 99 cents a pound brisket (select), but by the time you
>> remove
>> the fat, I think that beef will be about 2.50-3.00 a pound. Pretty fatty
>> briskets.
>> Janet
>
> Not at all. A packer cut brisket will yield about 85% of the
> original weight in 80% lean ground beef. IOW, you only cut off
> about 15% of the fat before grinding. Grind that separately and
> render it for making french fries. It's a win-win.
>
> -sw

These particular briskets seem to have a thicker layer of fat than most.
Janet

On Sun, 4 Oct 2009 15:12:58 -0400, Ed Pawlowski wrote:

> "Terry Pulliam Burd" > wrote in message
> ...
>> I've ground my own meat for years when making hamburgers, spaghetti
>> sauce, meatloaf, etc., because it just seemed sensible. I know my KA
>> grinder attachment is clean and will produce clean ground meat. This
>> article in the New York Times makes me wonder why ground beef at the
>> market doesn't come with a warning label:
>>
>> http://abclocal.go.com/kfsn/story?se...rld&id=7044287
>>
>> If this is true for ground beef, I wonder what other food stuffs are
>> similarly contaminated.
>
> Looks like the link has been changed.
>

yep. this is what it pointed to for me:

-- A Tennessee mother was reunited with her newborn son today for the first
time since he was abducted on Tuesday. Maria Gurrolla was assaulted in her
home and while she ran to get help, her attacker took the newborn from the
house.

i mean, sure, i guess it would be tender, but really.

your pal,
blake

On Sun, 4 Oct 2009 16:34:25 -0500, Sqwertz wrote:

> On Sun, 4 Oct 2009 15:12:58 -0400, Ed Pawlowski wrote:
>
>> "Terry Pulliam Burd" > wrote in message
>> ...
>>> I've ground my own meat for years when making hamburgers, spaghetti
>>> sauce, meatloaf, etc., because it just seemed sensible. I know my KA
>>> grinder attachment is clean and will produce clean ground meat. This
>>> article in the New York Times makes me wonder why ground beef at the
>>> market doesn't come with a warning label:
>>>
>>> http://abclocal.go.com/kfsn/story?se...rld&id=7044287
>>>
>>> If this is true for ground beef, I wonder what other food stuffs are
>>> similarly contaminated.
>>
>> Looks like the link has been changed.
>>
>> Commercial ground beef is nasty stuff though. It proves the human body can
>> endure a lot of contamination.
>
> There's nothing wrong with store ground beef if you have a
> trustworthy source.
>
> I would never get ground beef at Randall's or Fiesta Mart, but I
> have never had any problems or misgivings about buying it from HEB.
> I regularly buy both commercial ground beef and I grind my own when
> it's practical. I am not a nutcase that applies unreasonable bias
> without some actual experience.
>
> -sw

if store-bought ground meat was killing people, there'd be a lot more dead
people laying around. i still say that killing your customers is not a
good business plan.

your pal,
blake

On Sun, 4 Oct 2009 18:08:55 -0500, Sqwertz wrote:

> On Sun, 4 Oct 2009 14:20:56 -0600, Janet Bostwick wrote:
>
>> Well, that's an eye opener. I had no idea about the coming together of so
>> many well-traveled, different meat products to make the hamburgers that we
>> eat.
>
> That is only for anything labeled "patty" or "patties" or "mix".
> "Ground beef" is not allowed to have any of the amalgam, thrombin
> plasma shit in it.
>
> The NY Times didn't bother to tell you that part as part of it.
> They don't make as much money if they don't scare you.
>
> -sw

i should have added that distinction to my 'killing customers' post. i
wouldn't buy pre-formed, frozen patties (or the stuff in tubes) for taste
and other esthetic reasons anyway.

your pal,
blake

On Sun, 4 Oct 2009 21:35:15 -0500, Sqwertz wrote:

> On Sun, 4 Oct 2009 18:13:47 -0600, Janet Bostwick wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Sun, 4 Oct 2009 14:20:56 -0600, Janet Bostwick wrote:
>>>
>>>> Well, that's an eye opener. I had no idea about the coming together of
>>>> so
>>>> many well-traveled, different meat products to make the hamburgers that
>>>> we
>>>> eat.
>>>
>>> That is only for anything labeled "patty" or "patties" or "mix".
>>> "Ground beef" is not allowed to have any of the amalgam, thrombin
>>> plasma shit in it.
>>>
>>> The NY Times didn't bother to tell you that part as part of it.
>>> They don't make as much money if they don't scare you.
>>>
>>> -sw
>>
>> 'All Beef Patties' isn't much of a consolation, then, is it?
>> Janet
>
> "100% ground beef" are the key words for the most premium products
> available. Yes - McD's needs to update it's jingle. "100% all
> beef" may refer to hamburger (which is different than ground beef).
>
> "Ground Beef" is the most premium product. "Hamburger" is a lesser
> products, and "patty..." anything is evil.
>

say what you want about macdougal's, they seem to be pretty relentless
about cleanliness and quality control. i would doubt they have beef fat
from hungary in their mix.

your pal,
ron

"Sqwertz" > wrote in message
...
> On Sun, 4 Oct 2009 22:41:25 -0600, Janet Bostwick wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>
>>> Not at all. A packer cut brisket will yield about 85% of the
>>> original weight in 80% lean ground beef. IOW, you only cut off
>>> about 15% of the fat before grinding. Grind that separately and
>>> render it for making french fries. It's a win-win.
>>
>> These particular briskets seem to have a thicker layer of fat than most.
>
> They're called "packer cut" briskets. I'm pretty familiar with
> them.
>
> -sw
I'm not arguing with you. Tell me more. I have never purchased a cut like
this. When I've bought them at the supermarket (the full brisket), they
didn't have as much fat. Now I'm looking at brisket at Cash and Carry, a
restaurant supply place. You're saying that all these packer cuts are
basically the same with the fat layer? And what I'm seeing isn't unusual?
I've been hesitating on this purchase for a month or more, trying to decide
if it was a decent deal.
Janet

On 2009-10-05, Ranee at Arabian Knits > wrote:


> horrifying. Follow the money, it goes to Tyson, Cargill, Conagra,
> Monsanto and the manufacturers of the RFID chips. This program protects
> them, hurts their competition and our government is pimping for it.

I would like to say I'm shocked, but I'm not. It's business and govt,
as usual, doing everything they can do destroy free enterprise in
this country under the guise of benefiting the people. It occurs at
every level and in every corner of business and is no longer even covert.
It's just out in the open, blatant, the govt and biz just flaunting their
power, saying, "What are you going to do about it?".

Short of another American revolution, I've pretty much reconciled
myself to the eventual political collapse of this country in the not
too distant future, that is if the world's ecology doesn't rebel and
wipe out human life on this planet, first.

nb