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Ground Beef Questions

Ground Beef

Paleo Questions

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by 0 · about 12 hours ago

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 2:08 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 90 · September 29, 2014 at 4:07 AM

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

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BobK 0 · March 18, 2014 at 6:45 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 · about 12 hours ago

Is it OK to fry beef patties with coconut oil?

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TruthinessInc 0 · July 27, 2013 at 2:01 PM

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

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by 15 · about 12 hours ago

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 · about 12 hours ago

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 3:56 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 808 · about 12 hours ago

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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Canis_Minor 0 · April 01, 2013 at 12:36 PM

Whip up a bigass batch or three of chili. That stuff just gets better with age -- I'd freeze mine here and there but frankly, no matter how much I make (my base recipe starts with 4 pounds beef) it just doesn't stay around long enough. My vote is... (more)

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by 557 · about 12 hours ago

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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CD 0 · 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... (more)

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by 226 · about 12 hours ago

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 7:51 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 1003 · about 12 hours ago

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 78407 · about 12 hours ago

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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Tal 0 · January 18, 2013 at 4:24 PM

not at all , bon apetit!

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by 605 · about 12 hours ago

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 4:52 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 · about 12 hours ago

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 2:26 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 468 · about 12 hours ago

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 2:26 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 1670 · about 12 hours ago

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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Ender 0 · June 18, 2012 at 11:15 PM

The idea of rare or pretty pink even meat making you sick is a bunch of horseshit. I like the taste of my burgers to be cooked a little on the outside but I don;t care if it is downright cold on the inside. The scares of people getting ill from... (more)

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by 3280 · about 12 hours ago

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 1:41 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 116 · September 27, 2014 at 3:30 AM

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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greymouser 0 · March 20, 2012 at 3:46 PM

"Does this mean 70/30 protein/fat?" Yes. It's likely that they are rewording the protein/fat ratio since 70/30 is pretty shitty ground meat, especially if it's CAFO meat, where you'd want to avoid CAFO animal fat if possible to maintain a better... (more)

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by 0 · about 12 hours ago

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 17073 · about 12 hours ago

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_1 0 · January 20, 2012 at 3:21 PM

I don't really know about sulfurous smells being caused by irradiated beef or how much beef is irradiated in the US. The only way you could answer your question is to contact the supplier and ask them. According to this blog the Organic Ranchers... (more)

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by 255 · about 12 hours ago

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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James_3 0 · January 12, 2012 at 9:20 PM

Taco seasoning + ground beef + shredded cheese + onions + salsa + lettuce leaves = lettuce wraps/tacos. Dried ground beef + suet + misc dried fruits = ground beef pemmican. As others mentioned, ground beef + eggs + onions/peppers = ground beef... (more)

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by 705 · about 12 hours ago

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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Krisha_C_ 0 · January 06, 2012 at 6:51 PM

Off the top of my head: stirfry. (fat of some kind, veggies, a dab of tamari/soy sauce, garlic/ginger, a touch of sesame oil (just for flavor, it's not especially good for you), hot peppers/chili) chili (meat, tomatoes and maybe some tomato... (more)

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by 313 · about 12 hours ago

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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Lutfisk 0 · December 13, 2011 at 4:35 AM

you are overthinking it. don't eat boiled ground beef. :(

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by 705 · about 12 hours ago

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 3:50 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 2178 · about 12 hours ago

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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Tom_R_ 0 · November 17, 2011 at 3:49 AM

I'd encourage you not to overthink this process. It's browing meat. It doesn't get much easier. Turn on the heat. Throw it in the pan. After a time or two, you'll figure out what works for you. You will have to try really hard to under- or... (more)

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by 346 · about 13 hours ago

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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Randy_1 0 · September 23, 2011 at 12:44 PM

I have purchased the Organic Ranchers ground beef and like everyone else, I wondered if it was grass or grain finished... so I contacted the producers. I received a very nice email back from them assuring me that the cattle is not only grass-fed,... (more)

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by 90 · about 13 hours ago

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 6:06 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)