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Hamburger Meat Question

post #1 of 2
Thread Starter 

Hello, all.


I'm just curious about something.  Yesterday a meat manager at a grocery store said that they regrind their ground beef before packaging it for sale.  This is regular fine grind, and they regrind it on fine.  They just open the chub and run it through their grinder.


What would be the benefit/reason for doing this.  I hadn't heard of this before.  The only reason I can think of would be that it may "re-fluff the  meat and possibly make it less dense after being in the chub????

post #2 of 2
Skip the crap in a chub. Find somewhere that grinds whole muscle and store trim.
Remember pink slime?
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