Ground Beef

Ground Beef

Ground Beef Questions

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by 90 · about 4 hours ago

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 15 · about 5 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 557 · about 5 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 5 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 5 · about 5 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 5 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 5 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 6 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 · about 6 hours ago

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 6 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 17136 · about 6 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 6 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 6 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 6 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 6 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 6 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 6 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 6 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)

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by 8239 · about 6 hours ago

My local Whole Foods here in northern California has a fantastic selection of meat, much of it organic: beef, bison, lamb, pork, and probably a few others that don't come immediately to mind. The store presents a choice between two kinds of... (more)

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Paul_1 0 · September 15, 2011 at 10:56 PM

I would say avoid both "extra lean" and "lean" and go for "extra un-lean." A quippy response with a point to it: I think that ground beef is pretty much always too lean, even weirdly lean. Even if it's as much as 16% fat by weight then,... (more)

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by 5516 · about 6 hours ago

I am on a budget and do not have access to grass fed beef. I in fact even have to eat a decent amount of pork/chicken because of this and I try to go for the leaner cuts of meat. I know that that most of the issues with conventional meats are in... (more)

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Casey_1 0 · August 19, 2011 at 1:11 PM

It's certainly better than eating a loaf of bread. You have to do what you can do, and a big part of paleo is avoiding (as much as possible) the big 3 NADs, (Neolithic Agents of Disease) - wheat, sugar, and vegetable/seed oils. Grass fed beef is... (more)

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by 78422 · about 6 hours ago

It seems to be listed everywhere as a cheap staple of the diet, but I haven't seen any threads on what you've found to do with it. I can cook a ribeye, but my ground beef knowledge stops at burgers, meatloaf, and spaghetti (out for obvious... (more)

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sherpamelissa 0 · March 29, 2011 at 1:12 AM

MEATLOAF MUFFINS Ingredients 1 1/4 lb Extra-lean Ground Turkey Breast 1 lb Lean Ground Beef 2 cups Squash, Zuchinni 1 cup Strained Tomatoes 1/2 cup Egg Whites Directions Preheat oven to 350 degrees. Grate Zuchinni. Mix together meats,... (more)

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by 20 · about 6 hours ago

I am new to Paleo and I really love it so far, but I see everywhere people just practically writhing in gastronomic pleasure due to how much steak they get to eat. I hate steak. The taste, the mouth feel, the smell, the gushing juices... I am all... (more)

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sherpamelissa 0 · March 11, 2011 at 12:53 AM

You are not doomed. Eat your grass-fed ground beef and fish as your main protein sources, supplement with bacon and occasional chicken. You'll be fine.

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by 2713 · about 7 hours ago

Was watching Food, Inc. where they had a segment on the production of ground beef fillers that are cleansed by ammonia. Ick. It made me wonder: How can we tell if the ground meat we're eating or cooking contains fillers? Any good ways to tell... (more)

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John_R_1 0 · March 06, 2010 at 12:19 PM

If you are buying conventional beef on a conventional budget at a conventional US supermarket, pull a chuck roast out of the meat case, bring it to the butcher counter, and ask them to grind it into hamburger for you. Most supermarkets will do... (more)

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by 0 · October 31, 2014 at 4:15 AM

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 0 · October 31, 2014 at 4:08 AM

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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