Last couple times buying Burger Meat at Albertson not been very good. Sam's has some pre-made Chuck Brisket burgers that has great reviews. Was wondering if anyone has tried them? Man beef getting $$.
Burger Meat - Sams Chuck Brisket Burgers
- Thread starter BrianGSDTexoma
- Start date
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It's absolutely insane . Self inflicted insanity . No experience with what you ask , but I've been waiting for prices to drop some so I can get a brisket to grind . Keeps going up , so I went today and bought a bottom round flat , because it was the cheapest at $5.19 a pound . Pork butt was down $.40 so I grabbed one . Gonna grind both and mix it to extend the beef .
Shocked to see one of my favorite cuts , Petite tenders at $11.79 a pound ! Was running between $6.50 and $8.50 . Whole rib roast was less at $11.49 .
Brian, we have done both the pre-made chuck brisket and pre-made prime rib version. Both are very good (at least the ones we have gotten)!
Buddies have been pricing out burger around here. Most places $6.99/lb. Did find some 93%( too lean in my book ) for $6.39, they ordered 75#. Prices keep crawling and will "never" come back down to reality. Its a shame . . .
I buy the Costco 93% lean for about $5 a pound. its good stuff.
Beef is ridiculously priced.
Beef is ridiculously priced.
Good to hear. I will pick up on of them this morning. I guess should par freeze before vacuum sealing the extra?
I purchase the 10 lbs chub of Sam's 80/20 ground chuck. I vac/seal it in 1 lbs bags. I haven't tried the exact product you're referencing but I think the stuff I've been getting is really good.
Beef is giving us all a bit of sticker shock. I saw where the local Brookshire's is running their 80/20 this week for $3.99 but to be honest, it's not the same quality or grind I get from Sams so I'll probably pass on the local sale. The quality of beef I get from Sams has always been good. Local Brookshires is hit or miss.
Beef is giving us all a bit of sticker shock. I saw where the local Brookshire's is running their 80/20 this week for $3.99 but to be honest, it's not the same quality or grind I get from Sams so I'll probably pass on the local sale. The quality of beef I get from Sams has always been good. Local Brookshires is hit or miss.
I was looking at that. I picked up the patties. Plan on grilling one tonight than want to smoke some for sloppy joes.
Looking to restock the freezer aft the last grind section...nadda. Even London Broil that every few weeks went on sale form $1.99-$2.99 was "on sale" yesterday at $5.99
I'VE BEEN USING THIS BURGER RECIPE FOR OVER TWENTY YEARS NOW RICH, BEEF-PORK COMBO. I'M GOING TO MAKE A TEN POUND BATCH THIS WEEK, ONLY BURGERS MY WIFE WILL EAT. GIVE IT A SHOT IF YOU LIKE, STRETCHES THE SHOPPING DOLLAR A BIT. RAY
30 lbs Hipshot Burgers
Someone was hinting that it was time I made some hipshot burgers, we hadn't had any since the move to AZ three months back Hipshot Burgers 18 lbs. eye of round 12 lbs. porkbutt 1&1/8 cup Soy Protein Concentrate 9 tbsp canning salt 1/3 cup powdered dextrose 1/3 cup ground pepper 3cups cold...
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Ray, I imagine with the pork you have to cook them to at least 145 deg?I'VE BEEN USING THIS BURGER RECIPE FOR OVER TWENTY YEARS NOW RICH, BEEF-PORK COMBO. I'M GOING TO MAKE A TEN POUND BATCH THIS WEEK, ONLY BURGERS MY WIFE WILL EAT. GIVE IT A SHOT IF YOU LIKE, STRETCHES THE SHOPPING DOLLAR A BIT. RAY
30 lbs Hipshot Burgers
Someone was hinting that it was time I made some hipshot burgers, we hadn't had any since the move to AZ three months back Hipshot Burgers 18 lbs. eye of round 12 lbs. porkbutt 1&1/8 cup Soy Protein Concentrate 9 tbsp canning salt 1/3 cup powdered dextrose 1/3 cup ground pepper 3cups cold...
Just grilled up one of those burgers. That was a good burger and those things meaty! I know should cook more but I like mine about 135. Sorry no pic. I was hungry!
What's the purpose of the soy protein, dextrose, and milk?I'VE BEEN USING THIS BURGER RECIPE FOR OVER TWENTY YEARS NOW RICH, BEEF-PORK COMBO. I'M GOING TO MAKE A TEN POUND BATCH THIS WEEK, ONLY BURGERS MY WIFE WILL EAT. GIVE IT A SHOT IF YOU LIKE, STRETCHES THE SHOPPING DOLLAR A BIT. RAY
30 lbs Hipshot Burgers
Someone was hinting that it was time I made some hipshot burgers, we hadn't had any since the move to AZ three months back Hipshot Burgers 18 lbs. eye of round 12 lbs. porkbutt 1&1/8 cup Soy Protein Concentrate 9 tbsp canning salt 1/3 cup powdered dextrose 1/3 cup ground pepper 3cups cold...
THE FACT THAT I GRIND EVERYTHING MYSELF AT HOME TAKES AWAY SOME OF THE WORRY, I DO THEM MEDIUM RARE THE WAY WE LIKE. NOT AS RARE AS A STRAIGHT BEEF GRIND BUT STILL SOME GOOD COLOR IN THE CENTER. WIFE LIKES THEM BEST COOKED OVER OPEN COALS IN THE KETTLE, I DO 3&1/2 MINUTES A SIDE. OVER 20 YEARS, NEVER A PROBLEM, I WOULDN'T TRY THAT WITH STORE-BOUGHT GROUND BEEF. SOME BACON, CHEDDAR, SAUTEED ONIONS ON A GOOD BUN YOU GET A GREAT BURGER THAT DOESN'T BREAK THE BANK. RAY
I don't even know where to start, but the cattle herds being at or below 1955 levels reeks of collusion to me. I will say that if there isn't some relief, I'll be eating much more deer burger. I can pretty much get all I want, but the processors can't get enough beef fat so most of it is at least 90/10, but more like 95/5. Sheila doesn't really care for the taste of deer, too gamy she says. Fortunately right now, I have 4 whole packers in the freezer that I bought over time for $2.99/lb. so I'm set for a few...
NOT REALLY SURE. THE RECIPE WAS GIVEN TO ME BY THE MODERATOR OF A SAUSAGE MAKING SITE, GOOD BUD WHO HAS SINCE PASSED ON. THE GUY WAS A FOOD SAFETY EXPERT, USED TO WRITE-UP SOME ARTICLES FOR THE SAUSAGE MAKER, NAME WAS BARRY BYNER, AKA CHUCKWAGON. HE TAUGHT ME ALL I KNOW ABOUT CHARCUTERIE AND SAUSAGE MAKING, WAS A HUGE FAN OF RYTEK KUTAS, NEVER A BUM STEER. RAY
Finding out the source of the recipe was a sausage maker it makes sense.
They all have uses in sausage making like binders, moisture retention and so on.
However for someone who wants to watch carbs, diabetic, keto, or the like they aren't the best ingredients.
Torch&Tone
Meat Mopper
Correct. Ranchers have been getting squeezed by low prices (forcing many to cull their herds a few years ago just to stay solvent, hence the low headcount now) and consumers by high prices. You know the only ones who haven't been hurting? The small handful of companies in between.
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