Any advantage to eating whole pieces of meat rather than ground?

by 550 · March 03, 2013 at 03:54 AM

Wondering if eating steaks and roasts is better than eating ground beef..

Ground beef is a lot easier to cook and its so much cheaper.

What are your thoughts?

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5 Replies

26073 · March 02, 2013 at 10:08 PM

It's only cheaper because you are getting leftover and cheaper cuts. Ground ribeye is the same price as ribeye

All else being equal, a unit of ground chuck has the same nutrients as the same unit of whole chuck. It all gets broken down in the gut the same way.

8185 · March 03, 2013 at 01:14 AM

You can generally cook steaks/roasts less [to a lower temperature] than ground beef. Contaminants like e-coli are on the outside of the meet, and with ground beef, pretty much everything is "on the outside". It's not really safe to cook it less [to medium rare].

Of course, with meat glue, you can't always say a steak/roast are really a solid piece of meat though. So you could have the same problem.

30 · March 03, 2013 at 03:54 AM

The bright red ground beef we see in stores are actually dyed. I stick to buying organic ground beef from Costco which is its natural brown, meat color. Thought I'd just put that out there since everyone is saying some great stuff!

227 · March 03, 2013 at 03:54 AM

I think grassfed GB is cheaper, more convenient, tastier, and I'd argue its even more nutritious than paying more for the cuts that the other postings are talking about. Connective tissues and a mix of different meaty parts of the animal make for a more balanced and complete meal than eating a ribeye, not to mention grassfed ground beef is the perfect way to keep you high fat ratio (if that's your thing). Commercial ground beef is another story and I'd tend to agree with the other postings in that case..

308 · March 03, 2013 at 03:43 AM

Two answers- One is sort of a sideline

Ground beef is, in my experience, not cheaper in a grocery market (commercial meats, including the commercial grass fed) -- we can often get primal cuts or sale cuts for $2-$4 a pound less in lamb, bison, or beef and then grind it ourselves.

(also, when doing your own grinding, you can add organ meats in a 10-15% ratio and not notice it, which is great for people who don't like munching on liver and kidneys and such)

Second- I have tracked negative reactions (bloated feeling and lethargy after eating, specifically) to commercially packaged ground meats and sausage. No matter how good the label or what the ingredients. This does NOT happen with sides of beef from our local butcher, or any meat we grind, from our farm or purchased.

I don't know why this is so, but it is.

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