I wish. Horse meat is really nutritious and tastes great.
The US has laws against domestic sale of horse meat for human consumption but we export horse meat for human consumption which I find pretty strange.
It's a layer of fat, HOWEVER, it's possible the meat came up to room temp or slightly above long enough for the fat to melt then run to the bottom of the package, then congeal, meaning it's been too warm for too long.
I would return it.
There's no way. The fat would have to be liquefied, which means heated, and the rest of the meat would be cooked as a result. Room temperature would not cause that.
[So hideous](https://www.texascraftsteaks.com/collections/wagyu-akaushi). If youāre buying shit ground meat in literally any country itās gonna look like shit. Thatās why itās cheap.
Thats just one place. So much of the American meat I see looks awful. You can't say your beef is good quality when the main food cattle eat (GRASS!!!!) is used as a damn selling point instead of just being normal
How does that make me a bigot. The food a cow is supposed to eat aka grass is used as a selling point while most cattle are fed on cheap grains and never go outside, how can you confidently say that beef is going to be better quality than cattle that eat fresh grass daily and live their lives outside?
America is a capitalist country. Different grades of beef are provided so you can choose to get cheap beef that will get the job done, or you can choose to spend top dollar on Prime meats. We provide options in this country. We have it all. If you actually lived here you'd see the difference. You just swallow the xenophobia or propaganda you're fed so you believe we only have shit beef and guns in this country. Your ignorance is astounding.
You never mentioned guns, but it's all very tiring. And you're being quite nationalist. You don't have experience of being in the US, yet you cast judgment as if you've been here and experienced it. You know nothing. Signs of a bigot
So it exists. And the climate of Ireland lends itself to feeding cattle grass most of the time. Additionally, your population is minuscule compared to that of the United States.
The United States spans the width of a continent. There are some areas here that can feed their cattle entirely on grass. Other parts, the climate/land use does not allow for that, so grain is utilized. Our population is easily 40x yours. Itās like trying to say why doesnāt all of europe feed their cattle grass?
All in all, I agree with the other commenter. Youāre either bigoted or uneducated.
Nah, you're missing ireland in there. Our beef is top quality and 100% grass fed. I've said this in other comments but it's funny to me that "grass fed" is a selling point and runs a premium where as that is normal and the standard over here
Im not talking about finding elite, rare beef like Wagyu in Japan. Rather, the standard quality here is MUCH higher than other countries.
Have you traveled to any of the countries youāre referring to? Iāve been to many European countries, Australia, NZ, and Japan. Itās not even close as to American standard quality >>> everywhere else.
It is only fat, but my concern is that the meat got warm enough for the fat to liquify and puddle on one side of the package.
The meat would have to be rather warm for quite some time for this to happen. I wouldn't eat it.
Have you ever cooked meat before? If the fat is hot enough to liquefy, then the meat will be done. This gound beef looks really low quality, but in no way it has "liquified".
So when you sous vide a steak at 135 degrees F, take it out of the bag and slice into it, the internal meat color is brown/gray?
I don't think you know how sous vide works.
The melt point for beef fat is 104Ā° or 40Ā°. If the meat was stored at that temp for any amount of time the whole of the meat would be uneatable. In this case it's simply fat that hasn't been mixed in. There are a couple of options, remove the fat and cook as normal, or mix the fat in and cook as normal.
I dont have an actual mincer. I froce some entercoute i think its called ny strip in the usa. I frose a bunch of that made some burgers with my food processor, was a chunky burger
In the future don't buy ground meat in a tube. The fresh packaged stuff costs a little more, is higher quality, fresher, no additives or preservatives, and you can see it.
I could never buy meat in a colored tube. When I first saw it, I was like, āthatās a good way to save on styrofoam.ā Then I realized the plastic tube was printed meat and I couldnāt see what I was buying. I never bought meat in a tube.
Just curious, how do they put water in that? I'm not familiar with this kind of packaging and it doesn't look like there's anything other than ground meat and fat
I have no idea how they get the added liquid in, but they absolutely do. I buy ground beef packaged from grocery store or delivered from my local meat share, I can drain the meat into a bowl and within a few hours is a pretty jello like and easy to discard in the trash (Septic tank so not fat down the drain). I buy one of those 3lb ground beaf meat tubes and it will always have a ton of liquid and never gel. If I had to guess it would be similar to brining various meats with saline (ham for example), only then grinding rather than slicing.
I large chunk of fat squeezes into the auger and is forced out one side without any lean meat. It only happens if you are adding chunks of pure fat into the hopper. Essentially only happens in very large facilities. The fat is then extruded out one side of the blade and forced into the tube, making a large fat chunk in the tube. If meat was heated enough to melt the fat to one side it would all be brown and bad.
Thanks for answering that. I assumed everything was ground into a container then packaged because that's how is always seen it processed - but I didn't take into consideration the difference in production scale.
Lol wth? You say that likes itās a liquid or something. How would fat rise to the top of raw ground beef thatās still raw??? I think itās far more likely that a clump of unprocessed fat got accidentally mixed in.
You had a brain fart, violated a rule, and/or you exceeded the already generous bounds of prickness. Don't do that because the mods hate forming opinions, taking sides, and making decisions. That's why they've programmed me, Alpha Sven, to deal with all this stuff.
This is an automated message from Alpha Sven, the virtual r/meat mod-bot. I am infallible. But I can be bought for a ripe can of surstromming fillets. Until then, I'm still just a bot [beep....boop....whatever ].
It was the one I meant to reply to. Seem's unusual to use pork fat in a beef gravy. I mean it doesn't matter but it's more typical to use beef fat.
EDIT- I'm an idiot, I just assumed tube cased meat was sausage. Weird way to sell ground beef.
https://preview.redd.it/3gzm5a2buhla1.jpeg?width=1242&format=pjpg&auto=webp&s=1f9c4e02b5be47af2421fbf4f3e3653a54dfd9f1
Idk maybe itās my settings, my bad if Iām wrong, but this is what I see
Sure from Walmart.. if youāre at a reputable butcher shop go nuts. Usually a lot cheaper to buy tubes from the freezer than it is fresh from the case. Source: am a butcher
Yeah, I buy ground meat and sausage in plastic at my local butcher. But I know that guy. Those big tubes with the picture of what meat should look like that you see at the grocery store...Like ZZ Top says " I wouldn't touch it with a ten foot pole"
Yes it is fat. You can easily just pull it off, it will stay together. Sometimes the fat builds up in the tube at the manufacturer and is eventually dislodged causing a large pocket of fat.
Yeah, I make my own tallow when I trim a brisket or steaks. Chop chop, quick sear for flavor depth, and into a crock pot for rendering.
I just said that because it would be like winning the lottery. I'd just photo it then return it.
But, I only buy ground beef that's fresh ground and I can see it.
If it's not used that day, then portioned and right to the freezer.
I am a meat cutter and fat always rises to the top. There is no doubt š about it.
OP did the strip of fat run along the entirety of the package?
I thought it did at first but once I fully opened it up, it only ran through about half of the roll.
Poorly ground together
That's horse meat...
I wish. Horse meat is really nutritious and tastes great. The US has laws against domestic sale of horse meat for human consumption but we export horse meat for human consumption which I find pretty strange.
It's a layer of fat, HOWEVER, it's possible the meat came up to room temp or slightly above long enough for the fat to melt then run to the bottom of the package, then congeal, meaning it's been too warm for too long. I would return it.
How dumb are you to think fat melts enough to run down to the bottom of a packageā¦ at room temperature!
There's no way. The fat would have to be liquefied, which means heated, and the rest of the meat would be cooked as a result. Room temperature would not cause that.
I swear this sub is 99% vegetarians.
Definitely the vegetarian-everyday-but-Friday types too
I think itās fine, looks like layer of fat
American beef always amazes me with how shit it looks
If it comes in a tube it's gonna be shit
[So hideous](https://www.texascraftsteaks.com/collections/wagyu-akaushi). If youāre buying shit ground meat in literally any country itās gonna look like shit. Thatās why itās cheap.
Thats just one place. So much of the American meat I see looks awful. You can't say your beef is good quality when the main food cattle eat (GRASS!!!!) is used as a damn selling point instead of just being normal
I was going to engage you, then I realized you were a child.
Do you live in the states?
Nope
Oh, cool. You're just a bigot. Please enjoy the rest of your day.
How does that make me a bigot. The food a cow is supposed to eat aka grass is used as a selling point while most cattle are fed on cheap grains and never go outside, how can you confidently say that beef is going to be better quality than cattle that eat fresh grass daily and live their lives outside?
America is a capitalist country. Different grades of beef are provided so you can choose to get cheap beef that will get the job done, or you can choose to spend top dollar on Prime meats. We provide options in this country. We have it all. If you actually lived here you'd see the difference. You just swallow the xenophobia or propaganda you're fed so you believe we only have shit beef and guns in this country. Your ignorance is astounding.
Don't see what anything I said has to do with guns but ok. Hardly being xenophobic either.
You never mentioned guns, but it's all very tiring. And you're being quite nationalist. You don't have experience of being in the US, yet you cast judgment as if you've been here and experienced it. You know nothing. Signs of a bigot
Thereās no grain fed livestock in your country?
A very very small amount
So it exists. And the climate of Ireland lends itself to feeding cattle grass most of the time. Additionally, your population is minuscule compared to that of the United States. The United States spans the width of a continent. There are some areas here that can feed their cattle entirely on grass. Other parts, the climate/land use does not allow for that, so grain is utilized. Our population is easily 40x yours. Itās like trying to say why doesnāt all of europe feed their cattle grass? All in all, I agree with the other commenter. Youāre either bigoted or uneducated.
The hell you mean š America has the best beef in the world.
That would be Japan, the. Australia, then the US. And America has the highest gap between high quality and terrible quality
Nah, you're missing ireland in there. Our beef is top quality and 100% grass fed. I've said this in other comments but it's funny to me that "grass fed" is a selling point and runs a premium where as that is normal and the standard over here
Im not talking about finding elite, rare beef like Wagyu in Japan. Rather, the standard quality here is MUCH higher than other countries. Have you traveled to any of the countries youāre referring to? Iāve been to many European countries, Australia, NZ, and Japan. Itās not even close as to American standard quality >>> everywhere else.
Canada, Argentina, Spain, Korea, etc all have better quality beef by average
Forgot about Korea! They got good stuff. Argentina has good meat but some of the marbling I have seen from them is almost non existent.
Thatās bulk garbage ground beef. If you buy at a decent store it looks nothing like that
How does it smell - if it was hot it would smell horrible
It's cheese. Obviously, this is cheeseburger meat
It is only fat, but my concern is that the meat got warm enough for the fat to liquify and puddle on one side of the package. The meat would have to be rather warm for quite some time for this to happen. I wouldn't eat it.
Have you ever cooked meat before? If the fat is hot enough to liquefy, then the meat will be done. This gound beef looks really low quality, but in no way it has "liquified".
No, never. Just follow this sub to see what all the hype is about.
You should try it.... Way better than frightening people into throwing meat even though it has nothing wrong about it.
The meat would have browned at that temp
Not in a vacuum pack like that. No air for oxidation.
A steak browns/grays in sous vide even if itās van sealed
So when you sous vide a steak at 135 degrees F, take it out of the bag and slice into it, the internal meat color is brown/gray? I don't think you know how sous vide works.
Didnāt say it did. Person I replied to said meat wouldnāt change color without oxygen present. I presented a scenario when it does.
The melt point for beef fat is 104Ā° or 40Ā°. If the meat was stored at that temp for any amount of time the whole of the meat would be uneatable. In this case it's simply fat that hasn't been mixed in. There are a couple of options, remove the fat and cook as normal, or mix the fat in and cook as normal.
Thatās just fat that wasnāt ground into the mixture. Beef fat tenders at above 130 degrees. If it got that hot the whole chub would be cooked
I got a chub just reading this.
I had a different result for rendering, but it's the same concept.
This was my thought as well. I wouldnāt risk it
Fat is the best thing you could ever put in your mouth. Come on now.
r/fatequalsflavor
You just gave me my best follow of the year. Thanks!
You're welcome!! Glad to hear it.
Man, fat is the best
That is a very important comma.
Thats the joke I was going for...
Fat. In the future, if you can, buy chuck when itās on sale and ground it yourself. Freeze what you donāt need in batches.
I dont have an actual mincer. I froce some entercoute i think its called ny strip in the usa. I frose a bunch of that made some burgers with my food processor, was a chunky burger
Fat. Okay to eat
In the future don't buy ground meat in a tube. The fresh packaged stuff costs a little more, is higher quality, fresher, no additives or preservatives, and you can see it.
I could never buy meat in a colored tube. When I first saw it, I was like, āthatās a good way to save on styrofoam.ā Then I realized the plastic tube was printed meat and I couldnāt see what I was buying. I never bought meat in a tube.
Itās the juice maker. Cook and enjoy!
those tubes of ground beef are pretty low quality. Not going to harm you, but not the best stuff. shit tons of water in them.
Just curious, how do they put water in that? I'm not familiar with this kind of packaging and it doesn't look like there's anything other than ground meat and fat
I have no idea how they get the added liquid in, but they absolutely do. I buy ground beef packaged from grocery store or delivered from my local meat share, I can drain the meat into a bowl and within a few hours is a pretty jello like and easy to discard in the trash (Septic tank so not fat down the drain). I buy one of those 3lb ground beaf meat tubes and it will always have a ton of liquid and never gel. If I had to guess it would be similar to brining various meats with saline (ham for example), only then grinding rather than slicing.
Thanks everyone for the replies. I'm *very* new to cooking, still learning what's best to buy. I'll keep everything in mind for the future!
Itās fatā¦. Just eat it
Wouldnāt eat it raw but yes. Thatās the good stuff
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Its frozen
People need to build more personal relationships with their food and how they source it
Itās unground fat
At some point that tube got way to warm which allowed the fat to rise to the top. You can save the fat, but that meat needs to be thoroughly cooked .
That is definitely not what happenedā¦ source I pack and sell meat for a living.
So how does this happen? If meat and fat are being ground together, mixed, and packaged - how did the section here end up solid fat?
I large chunk of fat squeezes into the auger and is forced out one side without any lean meat. It only happens if you are adding chunks of pure fat into the hopper. Essentially only happens in very large facilities. The fat is then extruded out one side of the blade and forced into the tube, making a large fat chunk in the tube. If meat was heated enough to melt the fat to one side it would all be brown and bad.
Thanks for answering that. I assumed everything was ground into a container then packaged because that's how is always seen it processed - but I didn't take into consideration the difference in production scale.
Yeah when you get to mass production of meats things get a lil wild š
Lol wth? You say that likes itās a liquid or something. How would fat rise to the top of raw ground beef thatās still raw??? I think itās far more likely that a clump of unprocessed fat got accidentally mixed in.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
You had a brain fart, violated a rule, and/or you exceeded the already generous bounds of prickness. Don't do that because the mods hate forming opinions, taking sides, and making decisions. That's why they've programmed me, Alpha Sven, to deal with all this stuff. This is an automated message from Alpha Sven, the virtual r/meat mod-bot. I am infallible. But I can be bought for a ripe can of surstromming fillets. Until then, I'm still just a bot [beep....boop....whatever].
Everyone watch out, Dave clearly has this covered
This is the guy everyone wants to pass out early at the party
No need to be rude about it, we ALL have things we don't know. OP and I both didn't know about that, I thought it was freezerburnt.
Damn ur edgy
Render it and use it in beef gravy and such
Dude sausage is pork
You replied to the wrong comment
It was the one I meant to reply to. Seem's unusual to use pork fat in a beef gravy. I mean it doesn't matter but it's more typical to use beef fat. EDIT- I'm an idiot, I just assumed tube cased meat was sausage. Weird way to sell ground beef.
https://preview.redd.it/3gzm5a2buhla1.jpeg?width=1242&format=pjpg&auto=webp&s=1f9c4e02b5be47af2421fbf4f3e3653a54dfd9f1 Idk maybe itās my settings, my bad if Iām wrong, but this is what I see
I edited my response because I was incorrect.
Ahhh, got ya. It really stood out as weird without your context. Again, wasnāt trying to be mean, and appreciate your explanation
Thanks for alerting me to my mistake!
Looks like fat... and I hope you didn't cut it on your silicone baking mat
Just pick it out itās fine
Don't buy meat in packaging you can't see through.
Sure from Walmart.. if youāre at a reputable butcher shop go nuts. Usually a lot cheaper to buy tubes from the freezer than it is fresh from the case. Source: am a butcher
Yeah, I buy ground meat and sausage in plastic at my local butcher. But I know that guy. Those big tubes with the picture of what meat should look like that you see at the grocery store...Like ZZ Top says " I wouldn't touch it with a ten foot pole"
Came here to say don't buy meat in a tube but you summed it up well
With a "contents similar" photo on the outside. Haha.
It is fat and I would either return or take the fat out and cook the rest
Yes it is fat. You can easily just pull it off, it will stay together. Sometimes the fat builds up in the tube at the manufacturer and is eventually dislodged causing a large pocket of fat.
One day I hope to win a full tube of fat!
I get where you're going with that, but you CAN just buy tallow/lard/schmaltz
Yeah, I make my own tallow when I trim a brisket or steaks. Chop chop, quick sear for flavor depth, and into a crock pot for rendering. I just said that because it would be like winning the lottery. I'd just photo it then return it. But, I only buy ground beef that's fresh ground and I can see it. If it's not used that day, then portioned and right to the freezer.
Itās just fat, yeah.