Where’s the (ground) beef?

I’m not sure if this is a regional thing or what but I can’t ever find real ground beef in the market. Sometimes I can find it in an 80/20 two pound chub, but for the most part I don’t like to buy 80/20. I hate this new-fangled ground beef that comes in the trays in formed squiggles. The weird tube’s never really cook away and my tacos are all weird.

I’ve been thinking about just grinding my own beef, but I don’t really know how. I have a stand mixer and could just buy the grinder attachment (I might even have one already), but then I don’t know what meat to buy? Chuck? Sirloin? What ever is on sale.

I don’t mind the mess the process makes (in my head it is a disaster), but I imagine I would want to minimize the number of times I would have to clean it up. Should I grind 5 pounds at a time and freeze it? Hmm. So many questions.

I’m curious about the availability/regional thing. I mostly buy meat at Trader Joe’s or Fresh & Easy and it is all the squiggles. Target, too. Is this all because grocery stores don’t grind their own meat. I need to look in to this meat mystery further.

So, in short – does anyone grind there own meat? Have tips? Feel like talking me down from my ground meat ledge?

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6 Responses to “Where’s the (ground) beef?”

  1. Kat says:

    You should look around for a Meat Market or Market with a meat counter. We have chain grocery stores here & they sell the plastic wrapped chunk of beef squiggles. But we as have small markets with meat counters. It’s a beautiful site. They call your number & an actual butcher helps you! All kinds of meat behind a glass counter just waiting to be weighed/trimmed/cut to your hearts desire. We stopped buying the commercial store meat & only get it from the market now. Huge difference in taste, texture, etc. If you can’t find anything like that in your area then I can’t wait to see your meat making adventure! Good Luck!


  2. Jayme says:

    I’ve ground my own meat before (I used the grinder attachment on my stand mixer), and it was quite messy. And there was a smell that lingered for days, like blood, which is…unpleasant. I used sirloin, and it was quite tasty, but now we just go to a local butcher and buy it and have it ground there. I know some latin carnicerias have butcher counters that will grind the meat for you, but I’ve also seen it done at higher end grocers, like Gelson’s or Jensen’s or Bristol Farms. Or, if you’re feeling adventurous (and probably spendy), try an online butcher!


    Amy Reply:

    We have a local butcher, I just think the ground beef is really expensive (for ground beef) and I would hate to degrade it with tacos or something. Although, maybe they would be the best! tacos! ever! I love Bristol Farms! I haven’t been there in forever.


  3. Tannis says:

    My mind is reeling from so many questions – if I buy ground beef in the supermarket, what am I buying if not beef? Do I need to learn how to read a label? Doesn’t all ground meat come in a squiggle? So much to know…


  4. Audrey says:

    If anything I want to jump on the “grind your own” bandwagon with you! I’ve been thinking about getting my own grinder for years but haven’t gotten around to it yet.


  5. marci says:

    i would look for a local carniceria, usually the meat at the counter is less expensive and super delicious! otherwise, if you have any Stater Bros. markets they have some of the best meat at their counters and good sales too.


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