Tuesday, May 16, 2017

What Makes Us Different-Ground Beef

It may surprise you to find out that the United States imports beef. What may be even more surprising is that from Jan - July of 2015 over 2 billion pounds came into the U.S. according to Cattle Network. That is a LOT of beef, around 33% of the beef sold in the grocery store. That information reinforces how proud I have always been, to know that we offer our customers something different. Local meats from local farms, raised right here in the thumb of Michigan, nothing imported from other countries. Supporting a local “Farm” may have not been a priority to you in the past; but consider where that hamburger you are grilling is coming from. According to many sources the imported cattle are lower quality, destined for processing as ground beef. That fresh ground beef or frozen patties you purchase in bulk at the grocery store may be made with meat from Mexico, Chili or several other countries. It kind of makes you wonder, how exactly was it raised? Do they have the same inspections as the U.S. does? How did it get here? So many questions!

 

Do you ever wonder how the spread of E-Coli can affect thousands of pounds of meat at one time? Vast recalls seem to span cities and states for no apparent reason. One reason is because beef from hundreds, if not, thousands, of animals are placed in giant vats in huge processing plants and all ground together. One sick or contaminated animal can cause issues with the whole batch that is being ground together. What this really comes down to is that in every pound of ground beef at the grocery store you could have pieces from hundreds of cows. So imagine that, not only is there a good chance that your store bought beef is from hundreds of cows, but ⅓ has been imported. We pride ourselves on being able to offer our customers something different. Our grinder only holds 50 lbs. and we only grind 1 beef at a time. Once we grind a batch we immediately package it so that it is ready to be shipped or frozen for the farmers market.

We offer 3 different kinds of ground meat, each ground from our amazing grass fed beef. Ground chuck is made from the chuck which is a nicely marbled portion. We grind it using about 19% fat. This gives just the right amount for a juicy burger packed with flavor from the healthy fats, but not enough to have your meat swimming in fat when it is cooked. When I was out of town visiting friends, I couldn’t believe they actually had to drain fat out of their pan of ground beef. You don’t have to worry about anything like that when you try our ground chuck.

Our most popular is our ground round, which is a blend using 15% fat. We grind this using the beef round which is slightly marbled but leaner than the chuck. Most round steaks come from the round and even though it doesn't make a great grilling steak, it does make a great burger. Lastly, ground sirloin is our leanest option where we use only about 10% fat or less! This grind is made from the sirloin, the part that the very lean sirloin tip roasts are cut from. There is the least amount of fat in the grind and it is a great choice for those who want the leanest available. If you make hamburgers to grill out of this cut of meat, they will be delicious but may turn out dry if overcooked. No matter which ground beef you select from us, you can be confident that you are making a healthy choice by supporting a local farm. 

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