Wednesday, December 12 2012
A great hamburger is so wonderful. I I could eat hamburgers every day! So many places claim to have "The Best" Hamburger but do they really? Ground beef is made from beef trimmings. These beef trimmings are a natural by product from cutting up the beef carcass. Beef trimmings are most commonly sorted into 85's (85% lean), 65's and 50's. So to make an 80-20 (80% learn, 20% fat), a processor mixes 85's and 65's or 50's to get an 80% lean product. As beef prices rise or to have an even tastier burger, some places are going to 75% lean burgers. Also, you can buy beef subprimal cuts that are ground up like a ground chuck or a sirloin/brisket mix. My favorite is a grind with chuck/sirloin/brisket. But that gets pricey unless your customers will pay $15 for a hamburger meal. Watch out for beef trimmings that come off of aged steak cutting production. While this "ground steak" burger seems appealing, it cannot beat the fresh flavor of a burger made with fresh beef trimmings (I know, I have done thousands of these blind cuttings). Be sure to cook your burgers to 160 degrees F, as E Coli dies at this temperature. Use a meat thermometer to measure the temperature on at the center of the patty.
Tuesday, December 11 2012
Beef tastes much better when it is aged. It has better flavor and is more tender and juicy. So what is the optimal age for beef before consumption? Simple answer is 14 to 21 days. I prefer 21 to 28 days on my steaks and roasts. But it depends on the cooler holding temperature. Research shows that meat ages best from 0 degrees to 4 degrees C. Colder than that, and the beef won't age much and warmer than 4 degrees C and the beef will age too fast. In general, studies show, no real advantage to aging over 14 to 21 days. Now, keep in mind that Tenderloins don't need much aging; they are already tender! But they do taste better with 14 days of age. Tenders cannot be aged as long as say, Ribeyes or Striploins. They will taste "livery" if aged past 30 days in a warmer cooler.
Sunday, December 09 2012
There has been growing concern about antibiotic use in meat. The meat industry can give the consumer whatever type of meat it wants. We can raise animals without antibiotics, but it costs more to raise animals this way. Antibiotics keep animals healthier when confined closely to other animals and the animals gain weight faster. Many producers tell me that they would prefer to raise animals without antibiotics but their customers are not willing to pay the increased prices. Americans have this "Walmart" mentality. Remember when Walmart supported American made goods? But consumers wanted cheap instead of American made, so Walmart changed to being the price leader. It's no different with meat. The Meat Industry can give consumers drug free meat, cage free meat, free range, grass fed, all natural, etc. But consumers cannot expect to pay the same for meat raised without growth hormones, beta-antagonists, antibiotics, ionosphere's and pesticides if they keep shopping price. I have been in hundreds of accounts where the chef or buyer tells me, "I want Natural protein, but I don't want to pay more for it." Can't happen. Do NOT make the producers of protein into the "BAD GUY" for giving consumers what they want. For many, maybe most, it's the cheapest meat they can buy; at Walmart!