If you think of the jerky gun as a tube, with a stopper that pushes the ground beef out (forward), push the stopper all the way forward. Some of the cuts that have traditionally been less desirable include ones that come from the round, bottom sirloin, and chuck. If you've ever wondered why that rib-eye steak or beef tenderloin was so expensive, you probably assumed it was because the most desirable cuts of meat naturally cost more. We paid an average of about $2.50 more for grass-fed beef and $3 more for grass-fed organic beef … The selling point for the higher priced ground beef is of course that it is lower in fat. The beef chuck is a perfect example of this. Confusing? According to Dee, a 1,000-pound steer translates to about 150 pounds of beef for a quarter-share, 300 pounds of beef for a half-share, and 600 pounds for a full. I used to work at a family owned grocery, the tubed shit was shipped in crates and just thawed out, the styrofoam tray struff was ground in the back from cows they had shipped in. I always wondered why the texture of tubed meat seems more like mush. It has crept downward since then, dipping to $4.49 at the end of 2015 and $4.39 in January 2016. Observation can be a very important tool when one embarks on the modern adventure known as supermarket shopping. Have you ever stopped to notice how everything in a supermarket and chain healthfood stores is so perfectly in its place, colorful and alluring? To be labeled lean, the ground beef must have a 25 percent reduction in fat over standard ground beef's 30 percent limit. Sales have spiked, along with wholesale prices, as grocery stores sprint to restock their shelves. The last time prices were this cheap was August 2014. Cooked properly, these are flavorful, satisfying cuts of beef, despite not being especially profitable for the butcher. However, I can't figure out why when I cook ground beef in a pan it always has a chewy texture. The tube kind is always cheaper, and I'm wondering why. Damn it, I just bought a tube of ground beef and now I don't want it after reading these answers. Clearly, regular ground beef is the winner, providing more lean meat for the money, even with its initially higher fat content. SO and I often throw together quick meals at night with ground beef + other ingredients available. The tube one is usually just done in a bigger factory. An ounce of cooked extra lean ground beef costs me about 49¢. Regular ground beef: This usually contains the highest fat content, about 25 to 30%, since it is cut from the trimmings of inexpensive cuts like brisket and shank.Regular ground beef is the least expensive form of ground beef, and while it has the most flavor, it will shrink the most when cooked due to the high fat content. In looking at the ground beef section of your grocer's meat case, you’ve probably noticed ground beef packaged in a number of ways. These cuts come from high up on the animal, from muscles that don't get much exercise, which is why they're so tender. It is unknown when people started cooking beef and veal but as times passed there was a huge demand for it. The Spruce Eats uses cookies to provide you with a great user experience. Now, with COVID-19 ravaging the country (and world, of course), that spread is getting larger. I always bought the fresher stuff. Keep in mind that those weights include the bone and fat on the meat too. Buying in bulk is a good way to save money. Press question mark to learn the rest of the keyboard shortcuts. It's just an accident of bovine evolution and anatomy that the part of a steer that provides those tender cuts is relatively small. In fact, certain meat prices are even lower than they were prior to the pandemic. From the overwrapped foam or plastic trays most commonly used to tube-like, easy-to-store … Damn it, I just bought a tube of ground beef and now I don't want it after reading these answers. Press J to jump to the feed. Mass produced, if you will. This is because these are muscles that get a lot of exercises, making them tough, and there's often a lot of connective tissue holding these muscles together, which can be chewy unless cooked at a low temperature for a long time using moist heat (i.e. Log In Sign Up. even 10 lb. After doing the math, this means that to be labeled lean, the ground beef can contain no more than 22.5 percent fat. Even at the meat counter where variation should exist, every single package of supermarket meat is uniformly bright red. Just like the snacks, coffee, and other food items in stock at Aldi, it all comes down to avoiding those big brand names. And that's true; if people stopped buying filet mignon tomorrow, the price would come down. That means a butcher has to charge enough for that 8 percent to make up for the other 92%, which is significantly less profitable. processed in a factory, probably lower quality meat(not always). It's also a waste of money, because while you pay less for it at the grocery store, at least a quarter of it, if not more renders away into liquid when you cook it. braising). In some cases, yes. Grocery stores are slashing prices on ground beef, while producers are offering discounts on the likes of ribs and steak, which has a trickle-down effect. I wait until pork butts are $1.00 a pound or less and then bone them out and grind them up. I'm sure the tube beef is no different than the beef that you get at most fast food chains, just make sure you cook it fully, the environment for disease is much greater in ground beef due to the exposed surface area. A great hint....Buy roasts or round steaks when they are on sale and have them ground for you at the meat counter! Grinding your own beef not only gives you ultra-fresh ground meat, it also protects you from contamination with bacteria, such as E. coli. The tube is usually lower grade cattle. Slice them into pucks and smash em down. When it's warm out, barbecuing is another great way to prepare cheaper cuts like chuck, brisket or sirloin tip. They domesticated cattle around 8000 BC to provide ready access to milk and leather. If you are willing to drain and rinse your ground beef, there is no reason to spend more for leaner cuts. New comments cannot be posted and votes cannot be cast. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. The average price of uncooked ground beef, for instance, appears to have peaked last February, at a price of $4.71 a pound. 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