ABMD
Bullets don't fly without Supply
yeah, it was nasty stuff. We usually had to mix it with trimmings to change the consistency to something that had the structure and resemblance of ground beef. Ground turkey was the worst, it was literally meat paste.Notwithstanding the possible elevated health risk, I have generally found the grind of chub packaged meat more paste like than a medium or course grind, which I prefer.
What's up with these new ground beef pearls. Don't recall what it is called. Like super course tiny balls of beef. Package promotes freezer to pan.
Maybe it's just a mental block, but I can't bring myself to purchase steaks or roasts like that. When were they prepared and how long have they been in transit or on a shelf? Usually, when preparing meat in-house it was 2-4 days on the shelf before it was marked down or tossed (or thrown in with the days grinds!)I am guilty of plopping a vacuum packed steak right into the sous vide bath.
It's one thing to have a primal piece of meat, that will be trimmed down, packaged and delivered in a bag, but the individual cuts. I just can't get myself to pull the trigger.
I have a friend that swears by the sous vide method, for me the only way to cook meat is on the egg. Long and slow or hot and fast, nothing beats that flavor.