Is ground beef uber-expensive for anyone else?

[Dr. Zaus]

yeah nearly everthing in the store is going up. But i buy my burger from the butcher in bulk. its a LOT better and the same price as per pound at the store.

Available online?

 

[waggy]

Available online?

nope. well kinda you can call and place a order and i think they have prices on line.

last bundle i got was http://www.meatplace.com/freezerPacks.html i got bundle 1 and 45 lbs of ground round wich came out to be $2.50 a lb

i see they raised the prices a bit. but i have been going to http://www.headons.com/ A LOT more. they are nicer and support my daughters Girl scout troop!

 

[Tiamat]

I actually like 80/20 for my burgers. The wife bought ground sirloin, 95/5 before, that makes an awful burger. But 80/20 isn't bad to me at all.

Never tried 95/5. 90/10 had to be salvaged with reserved bacon fat to make a good burger.

 

[ponyo]

mmmm, i feel like having some korean bbq short ribs now.

I actually go out to eat Korean BBQ now since it's not that much cheaper to cook at home once you factor everything in. Still US short rib prices are cheap compared to South Korea. In supermarkets in Korea, imported US short rib is about $10 a pound and Korean Han-U short rib is about $20 a pound.

 

[ponyo]

If you think about it, $3.50/lb for 80/20 ground beef is still cheap.

 

[waggy]

Never tried 95/5. 90/10 had to be salvaged with reserved bacon fat to make a good burger.

i got 95/5 once. It was terrible. What the fuck do you use it for?

i prefer 80/20 and sometimes 75/25

 

[nonameo]

hmmm

pork steak?

 

[brainhulk]

 

[ponyo]

That's the LA style cut or cheap galbi sold in places like Tofu houses. The flanken cut was made popular in LA and sold in places like Sam's Club. It's what you'll find in most Asian supermarkets here and cheap Korean restaurants. It's cheap and readily available but it's not what Koreans prefer to eat.

People in Korea prefer the English cut and that's what you'll find at nicer/better Korean BBQ places in the US.

If you're served LA or flanken cut galbi at a Korean restaurant, it means it's not real Korean BBQ restaurant or very cheap one and you should go elsewhere for real galbi.

I cook LA style cut at home because it's cheaper and easier to buy but it's definitely inferior to English cut.

 

[brainhulk]

That's the LA style cut or cheap galbi sold in places like Tofu houses. The flanken cut was made popular in LA and sold in places like Sam's Club. It's what you'll find in most Asian supermarkets here and cheap Korean restaurants. It's cheap and readily available but it's not what Koreans prefer to eat.

People in Korea prefer the English cut and that's what you'll find at nicer/better Korean BBQ places in the US.

If you're served LA or flanken cut galbi at a Korean restaurant, it means it's not real Korean BBQ restaurant or very cheap one and you should go elsewhere for real galbi.

I cook LA style cut at home because it's cheaper and easier to buy but it's definitely inferior to English cut.

wow, i've been going to fake korean restaurants all this time, lol. interdasting, i'm gonna have to mention this to my korean friends for holding out on me

 

[ponyo]

wow, i've been going to fake korean restaurants all this time, lol. interdasting, i'm gonna have to mention this to my korean friends for holding out on me

Well it's technically the same short ribs, just cut differently. But it definitely look/taste better cut English style. If all you had was LA style, yes your friends have been taking you to cheap/inferior places. All the better places only serve English cut galbi.

 

[brainhulk]

Well it's technically the same short ribs, just cut differently. But it definitely look/taste better cut English style. If all you had was LA style, yes your friends have been taking you to cheap/inferior places. All the better places only serve English cut galbi.

now that we're on the subject of korean food, my freind took me to this korean restaurant that served galbi jjim. It was pure sex. I need to get some again

 

[destrekor]

beef will continue going nowhere but up

with our penchant to house them in massive "farms" and feeding them the worst possible feed (grains, especially corn), and the higher demand for an ever-growing amount of ground beef for fast food restaurants (which is a market that continues to grow worldwide), especially as THOSE places start to demand better product from suppliers... we all get to feel the supply/demand fun.
Worse yet is the absolute abuse of corn: we continue to use it for so many things, and for each corn is actually just about the worst source. Biofuels and ethanol? Corn is terrible, yet continues to make up a larger percentage of ethanol production each year. Feed? Cattle need grasses, not grain - we get low-nutrient beef in the end, with less Essential Fatty Acids. HFCS? I don't really believe it's terrible for us, but it's not good and a wasted usage for corn.
And all of that is certainly ignoring the rise in transportation costs, which only adds fuel to the fire.

 

[ponyo]

now that we're on the subject of korean food, my freind took me to this korean restaurant that served galbi jjim. It was pure sex. I need to get some again

My wife makes killer galbi jjim. That's something super easy to make. All you need is pressure cooker. While bone short rib is the preferred meat for this dish, you can substitute cheaper chuck roast and won't be able to tell.

 

[sjwaste]

My wife makes killer galbi jjim. That's something super easy to make. All you need is pressure cooker. While bone short rib is the preferred meat for this dish, you can substitute cheaper chuck roast and won't be able to tell.

Can you post a recipe? I'm an Italian-American dude with a taste for Korean food, but we aren't finding that in Maine. I miss the Galbi Truck in DC. It used to park right near my office, I suspect it was following me.

"Lady, he's puttin' my kids through college!"

 

[DrPizza]

i should go to the auction and get a calf, i've got plenty of room for it to cut the grass all summer

I'm considering the same. I might pay a few hundred now, and finish it off until late fall, then have it butchered. I'll have to put up another 1000 feet of fencing, but I could go with all electric for one.

 

[surfsatwerk]

I've been playing around with my burgers on the grill. I need 75/25 to get the crust/browning on the outside and still maintain medium without overcooking.

I want it to explode in my mouth, so the more fat the better for me. A skillet would be different.

Oh you're a dirty little monkey, aren't you.

 

[waggy]

now that we're on the subject of korean food, my freind took me to this korean restaurant that served galbi jjim. It was pure sex. I need to get some again

oh that looks good

 

[Jeff7]

beef will continue going nowhere but up

with our penchant to house them in massive "farms" and feeding them the worst possible feed (grains, especially corn), and the higher demand for an ever-growing amount of ground beef for fast food restaurants (which is a market that continues to grow worldwide), especially as THOSE places start to demand better product from suppliers... we all get to feel the supply/demand fun.
Worse yet is the absolute abuse of corn: we continue to use it for so many things, and for each corn is actually just about the worst source. Biofuels and ethanol? Corn is terrible, yet continues to make up a larger percentage of ethanol production each year. Feed? Cattle need grasses, not grain - we get low-nutrient beef in the end, with less Essential Fatty Acids. HFCS? I don't really believe it's terrible for us, but it's not good and a wasted usage for corn.
And all of that is certainly ignoring the rise in transportation costs, which only adds fuel to the fire.

Why do you hate the American corn lobbyist industry so much?

 

[ponyo]

Can you post a recipe? I'm an Italian-American dude with a taste for Korean food, but we aren't finding that in Maine. I miss the Galbi Truck in DC. It used to park right near my office, I suspect it was following me.

"Lady, he's puttin' my kids through college!"

Sorry. I wish I could but she's old school cook with no recipes. When I asked her for the recipe, she said she doesn't measure out stuff. She just named and threw bunch of ingredients out to me. I think this recipe is pretty close but like I said she uses pressure cooker. I do know the pear is important to tenderize the meat.

 

[sjwaste]

Sorry. I wish I could but she's old school cook with no recipes. When I asked her for the recipe, she said she doesn't measure out stuff. She just named and threw bunch of ingredients out to me. I think this recipe is pretty close but like I said she uses pressure cooker. I do know the pear is important to tenderize the meat.

Ingredients list would be fine I don't really cook with recipes either, I just need the secret of a good marinade for the beef.

 

[Fern]

i got 95/5 once. It was terrible. What the fuck do you use it for?

i prefer 80/20 and sometimes 75/25

Bolognese sauce (Italian). Usually after browning the ground beef I drain most of the fat out to make the wife happy, but that's unnecessary with such low fat beef.

I suppose you could use it to make meatballs since you add other ingredients to act as a binding agent.

Personally, I prefer the flavor of the higher fat content and never buy 90/10 etc.

Fern

 

[sjwaste]

Bolognese sauce (Italian). Usually after browning the ground beef I drain most of the fat out to make the wife happy, but that's unnecessary with such low fat beef.

I suppose you could use it to make meatballs since you add other ingredients to act as a binding agent.

Personally, I prefer the flavor of the higher fat content and never buy 90/10 etc.

Fern

I know it's slightly off topic, but you should try making your ragu with something other than ground beef. A lot of Italians are using ground meat now, but that's a shortcut for more classic preparations (of course, every family has a variation). 50/50 pancetta and cubed up skirt steak works. The skirt steak will shred as it cooks in the liquid.

 

[Fern]

I know it's slightly off topic, but you should try making your ragu with something other than ground beef. A lot of Italians are using ground meat now, but that's a shortcut for more classic preparations (of course, every family has a variation). 50/50 pancetta and cubed up skirt steak works. The skirt steak will shred as it cooks in the liquid.

Yeah, I know. My wife is Italian living here on a Greencard.

To do it right you need several types of meat. E.g., my wife prefers ground lamb and veal be included.

But my grocery store is lame. They never have much. I usually make it with just hamburger and/or (hot) pork sausage. Those are the only two meat ingredients they offer.

Fern

 

[child of wonder]

I've noticed ground beef climbing, too.

Now I'm thinking to myself "why buy ground beef for $4/lb when I can get organic, grass fed bison from a local farm for $6.40/lb?"