Quote:
Originally Posted by Apache
I have been grinding my own hamburger meat. It all started when I found out that there could be the dna from more than 400 steers in one pound of ground beef.
Sometimes I grind chuck into burgers. Most of the time I like a combination of sirloin flap meat and beef short ribs.
Apache
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That was explained to me one time. What I was told was that the portion of the cow used for hamburger is relatively small. Those portions from many cows are put into a single plastic bag for transporting purposes. It is not the case that the portions are subsequently integrated. Yes, one pound may contain the meat of two cows, but not some meat from every cow in the package.
I know nothing about this personally, so you are welcome to disbelieve what I was told!