I worked in the meat dept at Publix for awhile. I've read about pre ground beef and various ratios and how they're accomplished.
Fat, typically equals flavor. Whether or not you're getting ground: chuck, round, sirloin, or lean is largely determined by fat content.
We had a regular customer who would get his London Broil ground to eat raw.
Others would buy boneless chuck roasts and either grind themselves or have the store grind it.
Red meat is not something I eat regularly, but I would prefer to grind a chuck roast with good amount of fat in it.
We also gave away trimmed fat for people to add to venison.
With whole 'cuts' or roasts and steaks, the likelihood of fecal contamination is reduced.
Pre-ground at a production facility has more potential for contamination.
How can you get any pudding if you don't eat your meat?
Fat, typically equals flavor. Whether or not you're getting ground: chuck, round, sirloin, or lean is largely determined by fat content.
We had a regular customer who would get his London Broil ground to eat raw.
Others would buy boneless chuck roasts and either grind themselves or have the store grind it.
Red meat is not something I eat regularly, but I would prefer to grind a chuck roast with good amount of fat in it.
We also gave away trimmed fat for people to add to venison.
With whole 'cuts' or roasts and steaks, the likelihood of fecal contamination is reduced.
Pre-ground at a production facility has more potential for contamination.
How can you get any pudding if you don't eat your meat?