This reaffirms my decision to only consume single ingredient products. For meats, I purchase from a local organic farm (Ratchford Farms - Amazing!!!), heck they even spring water their beef! I make my own ground beef and sausages. I know what I consume, because I make it myself. Fortunately, I don’t eat carbs so I don’t worry about the chemical cocktails that are in processed crap in the stores.
A story ran today in a nearby paper about a butcher blending beef hearts in with his ground beef and lamb - amongst other things. Glad I saw the light a while ago!
In the seventies it was quite the desirable thing to blend organ meats in with ground beef to increase nutrition.
Nothing wrong with beef hearts, they taste like any other cut but they are very tough. Grinding or stewing is the best way to do them.
“A story ran today in a nearby paper about a butcher blending beef hearts in with his ground beef and lamb - amongst other things.”
What would you expect him to do with beef hearts? save them for transplants?
Tell me, why did the butcher ruin his blend with a bunch of stinking dead sheep meat? Did they find out
Pig’s ass likely wouldn’t kill me but a bee fart in the ground chuck is a mite over the line.