Suet is what we set out for the birds with seed mixed in in Minnesota when I was a kid. Are you talking beef or pork loin fat?Suet is better to render. Suet is loin & kidney fat. Pemmican is great when made correctly. Made it as a youngster as backpacking food.
Next you need to learn about Confit! A big crock of pork confit and another of duck is big time fancy!
Beef fat. Pork fat is lard and lamb fat is lanolin. All fat has important uses. Suet is also used in old European recipes. English Yorkshire pudding comes to mind.Suet is what we set out for the birds with seed mixed in in Minnesota when I was a kid. Are you talking beef or pork loin fat?
The pemmican is something that came up as we (wife and kids) are trying to look longer term. All you old folks need to push your grand folks info down. Most of it is getting lost and hard to track down. I am just winging it...
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Smart idea to get them while they're young and tender. When they become teenagers they get tough and have a lot of gristle.Long story short, I have near a handfull of kids and am looking for opinions on ground burger.
80/20 is probably the leanest you would want for a burger. I have tried 70/30 for burgers, but that is just too fat for my tastes. Lots of flare-ups while grilling and the patties shrink too much after cooking. For me, I sometimes mix some 80/20 with spicy pork sausage and make patties. adds a little more fat, and flavor.Personally, I don't like 80% for hamburgers. Too lean for me and does not provide enough flavor. YMMV.
I just saw this from a year ago, but it brought back some memories. If I recall, the summer of 73 or 74, one of my first indoor jobs was a helper in the butcher dept of a local small town IGA store. hey brought in sides from the local slaughterhouse, and broke them down from there. They kept a supply of "boxed beef" for when the trim grind was too high in fat. Even back then, Australian beef was supposedly kangaroo meat.Grinding briskets was just something most meat cutters I worked with did when briskets were on sale cheap! Doing it yourself is the best way to do it. Big commercial grinders can rob you of your yield more so then doing it yourself. When I stopped working company policy was to wash out the grinder after every grind. The problem being if it's washed rinsed then sanitized the sanitizer needed to air dry. I would explain that to people and they generally got pissed off. The old customer is always right might result in getting the shits!
Ground meat had changed over the years I worked. When I started my first time on the band saw was cutting frozen bull meat. It could be mixed or ground straight depending on what was needed. Trim from everything processed was the basis of the ground meat. We use to get 3 part chucks which was the chuck, shoulder/arm & the garbage bag (neck meat). Garbage bags might pile up during a chuck add. They need additional work to get them lean.
At some point "box Beef " what most large chains cut got leaner. Packing house labor is cheaper then a meat cutters & shipping less white meat(fat) made more sense. Packing house also started cranking out more tube beef for retail grinds. I first seen that when Country of Origin labeling started under Bush II. That's when I also seen the imported tubes hit in a big way. You would think we slaughtered enough beef to supply ground beef, but Canada, Mexico, Argentina, Uraguay, Brazil, Honduras & Australia started showing up. And its not just ground beef!
Factory meat processing ships leave one place with livestock that processed along the way. Lamb, grass fed beef & halal beef are pretty common this way.
Some chains got away from labeling ground beef as chuck, sirloin & ground round in favor of the fat to lean ratio. The names were just feel good names as most meat was trim from the days production separated out into 2 different pile 80% & lean trim.
The guy that hired me told me first thing that a meat department was only as good as it's ground beef! I worked for Randall's start to finish no matter how owned them. Really Randall's ceased to exist years ago when they got sued for an EEOC suit and again over their ESOP suit. Now I'm driving 45 minutes to an H-E-B store in Mexia. Not only for their meat, but it's almost like it was when I started out. I doubt I would ever walk into a Randall's for any reason. Safeway & now Albertsons or who ever might own them were nasty stores during Randall's peak.
Good question. Are the kids free to express their own opinions when on break from the sewing machines?Am I right to be a little nervous here?.....or am I just watching too much CRIMINAL MINDS?
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I never knew a meat cutter to leave their knives laying around. Messing with a guys knives is generally reason enough to fire someone. I remember one of the cleaning guys thinking it was ok to use someones knives to scrap gum off the floor while buffing it. Someone accidentally spilled liver blood on him, then a guy with an torn open bag of flour ran into him. Bags of flour on wet people was common when I started.I just saw this from a year ago, but it brought back some memories. If I recall, the summer of 73 or 74, one of my first indoor jobs was a helper in the butcher dept of a local small town IGA store. hey brought in sides from the local slaughterhouse, and broke them down from there. They kept a supply of "boxed beef" for when the trim grind was too high in fat. Even back then, Australian beef was supposedly kangaroo meat.
As a side bar, me and the produce kid both got fired in a moment of anger by the butcher (he was family) for damaging several ides of beef.
You see, the other kid's grandfather gave us a few lessons on how throw knives. We took our breaks for a few days in the meat cooler, sharing a quick shared cigarette, and practicing sticking knives into the hanging sides. When the butcher got to the two sides that we had been using for targets, we got fired. I still cant believe it, but they said the entire sides had to be ground only.
We both got called back later, but we had found other jobs and driver's licenses by then.
I don't recall if he had a special set of knives or not. On the trim tables side, I remember a holder of a lot (6-10 ?) approx 6" or so. I remember we had to change knives often for no cross contamination.I never knew a meat cutter to leave their knives laying around. Messing with a guys knives is generally reason enough to fire someone. I remember one of the cleaning guys thinking it was ok to use someones knives to scrap gum off the floor while buffing it. Someone accidentally spilled liver blood on him, then a guy with an torn open bag of flour ran into him. Bags of flour on wet people was common when I started.