To be honest I'm not sure on the beef - I got it while I was at the butcher. If anyone knows what a butcher "standard" is for ground beef please let me know.
I can always eat it and get Kaiser something else tomorrow.
Connie Sutherland Moderator Reg: 07-13-2005
Posts: 31571
Loc: North-Central coast of California
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The muscle meat definitely does not have to be beef, by the way, but I would stick to it for a while and not introduce confusion by switching to a different MM right now when it's apparent that it's strictly a function of quantity.
My senior with the tricky digestion does great on bison and buffalo and lamb, but not so good on beef unless it's that ultra-lean one. I have no idea why, because the buffalo I get frozen is no leaner than the beef he doesn't manage well.
Connie Sutherland Moderator Reg: 07-13-2005
Posts: 31571
Loc: North-Central coast of California
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Huh. I had not heard that.
Yes, I can get pretty cheap buffalo and even lamb, so I don't bother with trying this guy with beef any more, because that ultra-lean isn't available at every store.
To be honest I'm not sure on the beef - I got it while I was at the butcher. If anyone knows what a butcher "standard" is for ground beef please let me know.
I can always eat it and get Kaiser something else tomorrow.
I'm not sure what the standard is, but I know that the redder it is leaner it is. We usually get 7% (fat content) ground beef and it's pretty red with hardly any marbling. The kind you would use for making gravy is usually 15-20% and has noticeable marbling.
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