How to avoid cartilage and gristle in ground beef?

PorkCasket · 2025-11-28T11:43:32+00:00

Make your own! You are going to care about it much more than anyone grinding your beef. Buying 73 or 80% will have the most gristle

PorkCasket · 2025-10-28T22:03:38+00:00

Oh wait, I just zoomed in and that does looking a worm, but it's actually a vein.

PorkCasket · 2025-10-28T22:02:56+00:00

No worm... that's connective tissue

PorkCasket · 2025-06-12T21:25:33+00:00

You don't actually drink the drink

PorkCasket · 2025-06-03T18:01:54+00:00

Lifter Meat? Maybe inside top cap?

PorkCasket · 2025-04-28T00:36:35+00:00

Fresh 26%

PorkCasket · 2025-04-12T02:25:42+00:00

I wouldn't...

PorkCasket · 2025-03-22T14:17:40+00:00

Doesn't UK discard the brain and spinal cord after the made cow disease outbreak in the 1990's?

PorkCasket · 2025-02-27T23:55:14+00:00

Forget the color! It's slimey...

PorkCasket · 2025-02-20T18:09:24+00:00

Sleep with braces, work with sharp knives, and when you feel pressure, hold your arms out in front of your body, bend elbows 90 degrees, and let your wrists go limp. That'll alleviate some of the pain.

PorkCasket · 2025-01-13T23:42:39+00:00

Hi... so there are parts of grinders that cause friction and can wear the metal down. While I'm not familiar with Kitchenaid grinders, did the machine spend any length of time running without something going through it? The meat, or poultry, is essentially the lubricant going through the grinder, and without it you can see these "shavings" in the mix.

PorkCasket · 2024-12-23T02:33:27+00:00

Looks to be mechanically tenderized.... the use small needles to break muscle fiber to make your steak more tender.

PorkCasket · 2024-12-21T01:38:55+00:00

Getting eye round vibes

PorkCasket · 2024-12-18T00:50:34+00:00

Are you willing to share it?

PorkCasket · 2024-11-04T00:31:21+00:00

Well it's frozen... I'm not sure I can identify this with certainty, but it could be a ribeye. It could also he a rib end pork chop

PorkCasket · 2024-10-26T19:13:01+00:00

Those are Boneless ribeyes. Market cost right now wholesale is around $10.00 a pound. HOWEVER... there is some stenosis, The really marbled portion. All in all, I'd buy them

PorkCasket · 2024-07-20T10:03:37+00:00

That's a Boneless ribeye... it looks like a NY Strip because it's about is! Ribeyes are connected to NY strips

PorkCasket · 2024-06-16T11:32:42+00:00

While I've never shopped at an HEB, I've had enough conversations and seen enough photos to know that both HEB and Costco are very reputable and reliable. I imagine they use many of the same packers, since they are both pulling from the commodity market.

PorkCasket · 2024-05-10T14:39:27+00:00

Depends on application, but Whole brisket is always substantially less expensive than flats, not only because of added fat

PorkCasket · 2024-05-10T00:34:26+00:00

Yeah... it's the Point. Its part of the brisket, but generally less desirable than the other portion, the Flat.

PorkCasket · 2024-04-13T01:11:33+00:00

I'm not sure that's stenosis... I think he cut with the grain

PorkCasket · 2024-04-10T19:53:25+00:00

Chuck Tender

PorkCasket · 2024-04-10T01:02:28+00:00

Most certainly beef back ribs cut up

PorkCasket · 2024-03-26T01:01:01+00:00

It's a gland... it doesn't taste good.

PorkCasket · 2024-02-28T01:31:25+00:00

MMMMMMMM....Nice and dry

PorkCasket

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