Quote:
Originally Posted by jmen24
Well, just learned something new there. My post has been adjusted.
Siksukr, do you know what the reason is for that. Pork gets added to game meat for hamburg and sausage, we have only had one cow for cutting in all those years, I just assumed that it worked the same. Thanks for the info.
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For USDA regulations,hamburg must be 100% beef.If you have somebody grind up your game you really might want to add fat for better flavor.Pork fat will definately have a more palatable flavor on the tongue.It's all what you want but it can't be sold as "hamburg" in a store.