Grass Fed Beef?

[SIKSUKR]

Originally Posted by jmen24

Ground beef has fat added to it during processing, its not a bad thing. Just saying it does not matter what kind of cow it comes from, it is something that has to be done, I would ask the question of what type of fat is added, if ground locally, it is probably fat back off a pig. .

I purchased 10 million dollars of meat products a year and made all the formulas for anything from hotdogs to hams for our family processing plant for 25 years.You absolutely CANNOT add pork fat to hamburg.Hamburg is 100% beef.The different % of fat content is achieved by blending together different cuts of meat,generally 85-90% muscle meat with a 40% trimming to arrive at the desired %.Grass fed beef has a definate difference in taste than grain fed.It will have a more gamey flavor and as has been mentioned will be much leaner and therefore have less of the flavor we have come to expect from todays beef.

[jmen24]

Originally Posted by SIKSUKR

I purchased 10 million dollars of meat products a year and made all the formulas for anything from hotdogs to hams for our family processing plant for 25 years.You absolutely CANNOT add pork fat to hamburg.Hamburg is 100% beef.The different % of fat content is achieved by blending together different cuts of meat,generally 85-90% muscle meat with a 40% trimming to arrive at the desired %.Grass fed beef has a definate difference in taste than grain fed.It will have a more gamey flavor and as has been mentioned will be much leaner and therefore have less of the flavor we have come to expect from todays beef.

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.

[SIKSUKR]

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.

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.

[Yankee]

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.

Ground beef + ground pork = bratwurst = good! Mmmmmm, brats....spent several years in Wisconsin, and in Germany. They sure know how to make sausage!

[SIKSUKR]

Originally Posted by Yankee

Ground beef + ground pork = bratwurst = good! Mmmmmm, brats....spent several years in Wisconsin, and in Germany. They sure know how to make sausage!

Ya volt. I'm a German sausage maker. 1st generation sausage maker in my family in the US was in the 1870's.

[Seaplane Pilot]

This month's New Hampshire Magazine has a story on grass-fed beef entitled "Where's the (grass fed) Beef?" http://www.nhmagazine.com/

Magazine isn't available on line, but can be downloaded for $4.50 according to the website. I noticed it in the grocery store last night.