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)
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.
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)
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)