Self portrait.
Posted on 01/08/2015 10:13:52 AM PST by wastedyears
My "Aha Moment" happened because of a package of hamburger meat. I asked my husband to stop by the store to pick up a few things for dinner, and when he got home, he plopped the bag on the counter. I started pulling things out of the bag, and realized he'd gotten the 70/30 hamburger meat - which means it's 70% lean and 30% fat. Read more at http://www.sunnyskyz.com/blog/610/I-Wasn-t-Treating-My-Husband-Fairly-And-It-Wasn-t-Fair#EY4FIxGCmr92Qrb1.99
(Excerpt) Read more at sunnyskyz.com ...
I spent two years back in the late sixties working in an old fashioned meat market. The lean meat is taken from the animal and weighed. Then the amount of fat wanted in the mix is weighed and added then mixed and ground. The ratio is typically decided on the intended end use of the hamburger. Problem is that most people today have no idea the uses for the different mixes. And don’t let anyone kid you. Hamburger meat is most generally NOT taken from a prime steer or heifer. It’s taken from a cull cow.
Do you eat salami?
Get what it is made with....
I stayed home for it, since I can’t really drink for a while being on anti-seizure medication, though it certainly helps while I’m going to sleep.
What kinda new job if you don’t mind me asking?
Thank you, as I am being told I don’t know what I am talking about here. What you say agrees with my comments.
Hamburger 70/30 % is a lower grade of beef with additional fat added...So am I correct?
I’m with you. 80/20 is the lowest I have seen in real in-store ground beef. There may be tubes of higher fat meat in Walmart, but really, who buys meat in a tube?
The real conundrum is that with beef you pay more for less fat; whereas with milk you pay more for more fat.
No, odds are he actually loves her and wants to do things right for her. Pleasing your wife is a matter of pride for a good husband.
She didn’t specify 80/20 ground beef when she said “hamburger” so she got 70/30 hamburger. Next time he’ll get her 80/20. She should have said something more like “Next time could you please get...”
The simple fact is, that harsh words are a normal part of a man’s universe and we “deal with it.” We don’t use them on women because harsh words are apparently more painful to them.
Self portrait.
If you stayed buzzed you hardly notice the nagging.
Ah,yes, reminds me of one of my last conversations with my X.
She: “Are you going to get up and do this or not?”
Me: “Let’s see, I have two choices, you will scream at me if I don’t do it, or I will do it and I will be screamed at for doing it wrong. I believe I will forego the preliminaries and you can commence your tantrum now.”
On a flight crew - only 1st. officer but it gets me back on the deck ...
Ditto here.
Roger that. Also, if you happen to be in the middle of whatever it is that needs done and you start to get guidance just hand the tool over and ask for a demonstration;)
Ground Sirloin makes the best burger.
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Not enough fat content for me in a burger made from sirloin.
I grind up my own from chuck. I really do want at least 20% fat content.
Not necessarily a "lower grade beef". It depends on what the market has on hand. Keep in mind that they can't sell high priced shoulder meat that could better be sold as roast or even now the round is considered higher price. All parts of the younger cattle now are sold as in tact meat. All hamburger comes from aged cull cows that would be too tough as cuts of meat. The fat comes from the trimmings of the younger animals.
My preference for hamburger is the loin meat from a cow mixed with the fat from the rib trimming or other fat off a younger animal. The shoulder meat or rump meat is pretty much equal to that. The reason I like the rib trimmings is that it doesn't render out as quickly and results in a juicier burger. The meat from the round (the hind leg) is the toughest and needs special treatment but is often used in hamburger.
Even more narrowly, it has to be a dumb white man (or possibly Asian or Jewish if you don’t consider us white).
On rare occasions, you’ll get a dumb black husband, but they’re like a unicorn.
Never dumb black neighbor.
Supposed to be zero, if you're buying fresh hamburger meat at the grocery.
then these 70/30 or 80/20 or 85/15 labels are not exactly accurate, are they ?
I don't know how big the error bars are. Every measurement has error bars. The products are visibly different, though.
In the case of this article, the real meat is in the comments at the site. A most excellent discussion from both sides.
The tougher meats are most used with fat added, from what I know of people who worked in meat packer places, and the tougher meats are considered lower grades? I realize if they have meats that are unsold, they are ground with fat and become a ground beef too.
I think we are saying the same thing, but I have never worked with meat, so my perception is explained from a female shopper view and not an employee.
That cooked off fat is what causes flare-ups when grilling hamburgers over charcoal. 70/30 hamburgers can be downright explosive.
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