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Ground Beef Questions

Ground Beef

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by 0 · April 21, 2014 at 02:09 PM

Hello, I have been belching almost nonstop for quite awhile, believing it to be the result of leaky gut syndrome. I am sure that I have that condition, but yet, the belching doesn't seem to stop. I thought it might be aerophagia, which I am... (more)

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glacierkn 0 · April 21, 2014 at 02:08 PM

Maybe look into HCL/stomach acid deficiency? I went through a period of belching, and at one point I ended up getting stomach ulcers and read up on it. I took some HCL supplements for a week or so, and I think my levels came back up--I'm not... (more)

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by 78 · March 18, 2014 at 06:47 PM

What percent fat to buy on grass-fed ground beef?

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BobK 0 · March 18, 2014 at 06:45 PM

When buying GF ground beef (I usually buy other cuts) and I have a choice of "lean" percentage, I divide the price per pound by the lean percent and then buy the "cheapest" one. I figure I'm buying the protein. This seems like a good value... (more)

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by 0 · July 27, 2013 at 02:01 PM

Is it OK to fry beef patties with coconut oil?

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TruthinessInc 0 · July 27, 2013 at 02:01 PM

Not only is it okay, it's delicious! Try bacon fat also :-) Enjoy. Truth.

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by 15 · July 23, 2013 at 04:21 AM

Hi all, I am getting on paleo to try to lose weight I have gained since starting my job less than a year ago. I dont make enough to buy grass fed beef or chicken yet, but when i start making more money i will definitely make the shift. I try to... (more)

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SkylerM 0 · July 22, 2013 at 11:56 PM

As most of my responses start out, I would have to state that everybody is different. There is no magical recipe for weight loss that will work for everyone. The best advice would be to try out a couple different things and see what works for you.... (more)

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by 396 · May 22, 2013 at 05:51 PM

My husband came home and told me that he heard on the radio that scientists have successfully created lab-grown beef, using a sample from a cow. If the world's cattle population was stricken with plague and this test tube beef was the only option,... (more)

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jake3_14 0 · May 22, 2013 at 03:56 AM

"Soylent beef" does nothing to help nurture the ecosystems we depend on for life on this planet. Traditionally-raised livestock do. If if all of the animals we eat became endangered, then we would, too, in very short order. Teetering on the... (more)

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by 789 · April 02, 2013 at 01:55 AM

So I've got 12lbs of ground beef and I need to make some lunches to freeze with it… what should I make? Baring in mind I have to be able to freeze and re-heat it

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Genevieve_1 0 · April 02, 2013 at 01:55 AM

make some sloppy joes!I just made a bunch recently, great on lettuce I ate mine on spinach for breakfast this morning.

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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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Gabrielle_1 0 · 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!

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by 227 · January 27, 2014 at 09:38 PM

I heard that if you store raw meat below 35 degrees fahrenheit, that it can last for weeks in the refrigerator without spoiling and actually the enzymatic action will increase over time. I realize that conventional wisdom and the USDA give a... (more)

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Kashkillz 0 · January 30, 2013 at 07:51 PM

Asprey suggests that 'aged' meats are actually loaded with toxic agents. Basically, the same micro-organisms that are 'aging' the meat are also very unhealthy for the meat that is you. Don't know how true this is. Otherwise, if you're talking... (more)

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by 914 · January 21, 2013 at 03:39 AM

Ok, so I'm apparently sensitive to more than a small amount of coconut oil, so I'm always looking for good animal fats to cook in. I use ghee, duckfat, organic lard, etc. I'm currently trying to work on getting some grassfed beef tallow and/or... (more)

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elaichi 0 · January 21, 2013 at 12:03 AM

Definitely works - I'd be doing that if I didn't eat up all the fat with my ground meat :)

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by 77342 · January 20, 2013 at 12:18 AM

I've started paleo recently, and find that I'm eating 3/4 lbs of 75% lean grass fed ground beef a day, with about 1/4 lb of grass fed organ meat ( heart, in this case.) Is this too much meat? Too much protein? Thanks

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big_poppa 0 · January 20, 2013 at 12:18 AM

TOO MUCH L-CYSTEINE NEED GELATIN OR YOUR THYROID SHUTS OFF

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by 606 · October 23, 2012 at 03:24 PM

Bought a bulk pack of meat from a local farmer, working our way through all the different cuts, and finding that the supply of mince is endless. There are only 2 of us, plus I'm pregnant, so I'm thinking of cooking it all up at once and freezing... (more)

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bj__1 0 · October 23, 2012 at 04:52 AM

Meatloaf. You can slice it and individually freeze the slices. Make the seasoning fairly neutral and use different sauces when you eat it so as not to get bored. I, however, would never get bored eating meatloaf.

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by 5 · June 01, 2013 at 03:23 PM

I recently came upon a few pounds of grass-fed beef bones. My friend told me that if I crockpot them on high for like 3 days, the bones will become soft and edible. Have any of you tried this? Could you give me the details of your experience? How... (more)

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aseafish 0 · September 03, 2012 at 02:26 PM

If you're going for serious bone broth, add a little vinegar, a lot of water, and let them simmer 24 to 72 hours. Don't add vegetables early in the process; they tend to get bitter. You won't really need a base (you mentioned tallow) it will take... (more)

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by 460 · July 15, 2012 at 02:26 PM

Hi. I am getting into planning meals for myself and my daughter. I like ground beef. I bought grass-fed ground beef from Whole Foods and cooked it last week. It was great! Then I bought some non grass-fed this week (cheaper) and I noticed that... (more)

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SUSTAINEDfitness 0 · July 15, 2012 at 02:26 PM

grass-fed beef is naturally leaner, as grains are used to fatten up cattle, as it is not part of their natural diet. You can get leaner grain-fed if you have too, but the fat in grass-fed is healthy with higher concentrations of Omega-3 and CLA... (more)

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by 1672 · June 19, 2012 at 02:50 AM

So I just did the stupidest thing. I had some frozen grass-fed ground beef in the freezer and I wanted to make some for lunch so I unwrapped it poured on spices, put some CO in the pan, and started to cook it per usual. Except it didn't really... (more)

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Dan_23 0 · June 18, 2012 at 08:42 PM

As long as charred meat isn't a staple in your diet, I don't see any problem eating it every once in a while. As for raw meat, if you getting it from a reliable source, it is likely perfectly ok to eat.

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by 3277 · July 04, 2012 at 01:41 AM

I'm sooo excited: I scored some 1 pound packs of frozen, grass fed ground beef at Trader Joes. Question: What's the fastest / best way to thaw it? Whenever I've tried it in the microwave it seems to always start cooking the outer most area... (more)

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Christopher_Gagnon 0 · July 04, 2012 at 01:41 AM

I know this answer is very late to the discussion, but I heard this very topic addressed on NPR recently, and it seems that immersing the meat, sealed in plastic, in HOT water is the safest. Why? Because it thaws in a fraction of the time it takes... (more)

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by 123 · March 20, 2012 at 03:47 PM

Recently I've been finding this product in a supermarket. Does this mean 70/30 protein/fat? I tried to look this up online, no success.

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Evelyn_aka_CarbSane 0 · March 20, 2012 at 03:47 PM

Yes it's fat percentage by weight, and although there are trace carbs from glycogen in meat, the other 70% by weight is protein. BUT ... that protein part is high water content. So 100g of <30% fat contains roughly 30g fat, 70g lean but not... (more)

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by 0 · February 02, 2012 at 08:25 PM

Has anyone ordered from La Cense? Judging from the website it seems like a great product and they happen to be offering half off through Groupon today. http://www.lacensebeef.com/promotions/groupon/group_deal_burgers_2012.aspx Just wanted to... (more)

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by 16813 · January 20, 2012 at 03:21 PM

So a while back I bought some ground organic beef from Costco "Organic Ranchers" and had it in the freezer until last night. After letting it thaw for a day in the fridge, I opened it up and it smelled of sulfur. I soaked it in water for a few... (more)

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Matt_11 0 · January 20, 2012 at 12:41 PM

I think I need to make a paleo "jump to conclusions" mat. I think you landed on the "I've been poisoned" or "blame agribusiness" square. ;) Seriously though, how about the most likely explanation? It was simply an off package of meat. (more)

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by 255 · March 22, 2012 at 04:01 PM

I have a pound of ground beef waiting for me at home. what are your favorite easy yet delightfully delicious recipes involving ground beef? I'd love to hear about anything out of the ordinary, but inspired meatball/meatloaf/burger recipes are... (more)

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syrahna 0 · March 22, 2012 at 04:23 AM

I've been cooking up ground beef lately with a bit of onion in coconut oil (this is one of the only times I really like coconut oil!)- in a hot cast iron pan, hot enough to caramelize the beef a bit - with plenty of coconut aminos, a heavy hand... (more)

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by 705 · January 07, 2012 at 04:10 AM

I pretty much exclusively eat grass fed ground beef for my meat consumption because it's cheap and I'm a poor college student. I don't really know many recipes other than a coconut curry beef one that I enjoy, but I want to try some new ones. Does... (more)

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Im_with_Raquel 0 · January 06, 2012 at 07:03 PM

You can do a stew with ground beef. Do you like herbs etc? Off The Cuff Paleo Italian Ground Beef Stew Throw it in the pan in this order, cooking everything a bit before the next bit goes in: Oil; Diced onion and garlic; Ground beef; Salt,... (more)

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by 313 · December 14, 2011 at 01:36 AM

I was wondering if I had some ground beef if it was a good idea to cook it in water. I wanted to cook it or brown it in a pan but I could be losing a lot of the nutrients that way as the beef is in contact with the heat source or pan throughout... (more)

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CJ 0 · December 14, 2011 at 01:36 AM

I'm the same way and do this all the time the trick is (if it doesn't gross you out) is seperate the meat and the blood. boil the meat and then add the blood back in for full flavour/ nutrition

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by 705 · December 10, 2011 at 07:20 AM

I buy 80/20 grass fed ground beef from a local farmer. Whenever I cook it, there is very little fat that cooks out into the pan. Sometimes I buy 85/15 grass fed ground beef from Whole Foods, and there is a lot of fat the cooks out into the... (more)

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Nance 0 · December 09, 2011 at 03:50 PM

From past experience, much of the liquid coming out of your ground beef is water. To be sure, just put meat and liquid in the fridge some time and see how much hardens into visible fat and how much remains "juice." In fact, regulations limit how... (more)

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by 2166 · November 17, 2011 at 07:38 AM

Low (heat) and slow, or high and fast? And, when to stop? When the beef is just browned, there's a good amount of grease in the pan, which gradually cooks off. Stop cooking when it's still greasy, or wait until that has been cooked away? EDIT:... (more)

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Jan_1 0 · November 17, 2011 at 07:38 AM

A very hot pan, do not crowd the pan, and brown it fast. Do in batches if pan isnt large enough. After that i transfer the meat to dutch oven and simmer it slowly with stock and other stuff, vegs and spices.

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by 346 · November 23, 2013 at 12:30 AM

I was in my local Costco this weekend and discovered a 3 lbs pack of Organic Ranchers ground beef for $13.99 ($4.66/lbs). While it doesn't label the meat as "grass-fed", a visit to their website says that their cows are grass-fed. Although their... (more)

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Debbie_6 0 · October 09, 2012 at 04:31 PM

The government wants us to be dependent on their free healthcare and food stamps? The government is out of money and can't afford to support everyone. People in government are not educated in nutrition and are simply finding the cheapest way to... (more)

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by 90 · September 22, 2011 at 06:06 AM

My butcher will happily mince me some (grass-fed!) beef at whatever ratio I ask. I'm thinking 50/50 but am not quite sure. I would love to hear from people their preferences or recommendations and reasons why. Should I ask for any particular cut... (more)

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coldhandinmine 0 · September 22, 2011 at 06:06 AM

From a purely "cooking" perspective, I can't think of many applications for ground beef any fattier than 70% lean. Most uses for ground beef in modern "Western" cooking will call for 75%-85% lean. You'll probably just end up scraping up a lot of... (more)