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Post Info TOPIC: Ground beef


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Ground beef


From: MSN Nicknamec.gifdabutchernine2five  (Original Message)Sent: 9/18/2007 5:03 PM
I'm a butcher for a national chain supermarket that specializes in organics/natural product. One thing I seem to have difficulty with over anything else, is keeping my ground beef bright and fresh. Obviously, its the nature of the beast, but at the same time, I was wondering if anyone has any tried and true tricks to keep my grinds from browning quickly? I clean my equipment religiously. Also, I deal only with a service case, I don't have a reach in for customers, as every sale is filled on an order basis.


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Leon Wildberger

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RE: Ground beef


From: MSN Nicknamec.gifapcowboySent: 9/18/2007 6:03 PM
Hi dabutchernine2five,emteeth.gif
mmmmmmmm another interesting postemsmilep.gif
Lets go past your market and to your service case, I had this same problem once, many years ago. I found two things that hurt me. first, raw meat requires oxygen to bloom, when meat surface blooms, oxygen is penetrating the surface. I begain to leave my case doors crack, this help some but I had a bigger problem, my case lights!!  the market manager there before me had put in some very bright lights.
Research have proven that artificial light sources contribute to oxidization and photochemical reactions in fresh foods resulting in their premature discoloration and spoilage: the brighter the light, the greater the damage.
check your lights and try leaving your doors crack during the dayemwink.gif
LEON, the apcowboy


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Leon Wildberger

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RE: Ground beef


From: MSN Nicknamec.gifdabutchernine2fiveSent: 9/18/2007 6:40 PM
I'll give that a shot, as a side note, a friend recommended I slap my grinds in the deep freeze for about 2-4 minutes to put a real chill on them....any thoughts?


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Leon Wildberger

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RE: Ground beef


From: MSN Nicknamec.gifapcowboySent: 9/18/2007 7:13 PM
LOLemteeth.gif  That's the Winn-Dixie way, But more like 15 mins. I have work with Winn-Dixie,emsad.gif  we caught it in the trays, push them in on a ready rack for about 15 mins.  It  works well for the day, although later in the evening if it isn't sold it will be soggy and leak. emangry.gif Mark down time emcry.gif
LEON


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Leon Wildberger

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RE: Ground beef


From: MSN Nicknamec.gifcbx791Sent: 9/18/2007 7:15 PM
We were taught in meat school , fluff the grinds as they come out of the head of the grinder , and if you are prepacking the grinds , use a loose wrap, I know this goes against what we were have been taught all our meat cutting lives , but it works and won,t turn brown in the middle.


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RE: Ground beef


From: MSN Nicknamec.gifCarniceroLarrySent: 9/20/2007 11:24 PM
In my opinion, the grind is by far the most important thing in a meat market. It's one thing that you actually have total control of. That is unless "the meat gods" send you crap you didn't order. The grind can make or break a meat dept. That's one thing that you really get judged on. Not everyone buys expensive steaks, but all meat buyers buy ground meat. Your cheapest beef grind is very important (as are all grinds), your 20% (22?) your fattest one, whatever you call it (It used to be 30%), but I don't see it out here these days. For a good grind, you need to all be on the same page, and everyone who takes part in the grind has to care about it. It's very simple, but it only takes one day, one person, to screw it up badly. Common sense you'd think, but I've seen a lot of people who should know better ruin a good grind system. Most important, is not to over grind. It may take more time, but grind more than once a day if you can. I know it's neat to try to get it all perfect the first time. Make a huge grind and it's just enough for the entire day. But I say try to grind at least twice. More is better, especially with a conventional case. Try to run out each night. That's the best thing you can do, almost run out totally. It can take more than two days to correct one day of over grinding. 2nd and almost the same, don't over cut. I've seen times when the lean grinds were 100% old steaks & roasts. That means the next day, your next in line lean trim is at least two days old. And what about yesterday's trim? Another problem is people who think they are a fast meat cutter, but while cutting so fast, they don't take the time to make the trimmings lean. That's when it becomes difficult to sell all the trimmings. If you're over grinding and over cutting, and not making your trim lean, you're in real trouble. But assuming you're doing everything near perfect, the grind will still turn dark on you. I'm not an expert on why it happens, but I do know that a grind out of control, grind gone dark because of the reasons listed above is worse way than fresh grind gone dark for reasons related to oxygen & light.


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RE: Ground beef


From: MSN Nicknamec.gifapcowboySent: 9/20/2007 11:57 PM
Larry you old dog lol  I thought you went on vacation ???
I agree with all the above, BUT I assumed that every thing is fine in the back, I do know the lights will kill you if to bright.
IF you are on vacation, I thank the old one for coming bye !!!!!!!
HEY  Leather & Lace was in the chat room tonight, she told us some interesting things about meat cutting in NZ    I need to tell you about it when you get time.
Leon


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RE: Ground beef


From: MSN Nicknamec.gifCarniceroLarrySent: 9/21/2007 12:35 AM
Yes Leon, I'm on vacation. I was out of town until late yesterday. Was in the S. California "High desert" (Apple Valley) visiting my parents. Had a great time. Don't return to work until Sunday.


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RE: Ground beef


From: MSN Nicknamec.gifMeatgradySent: 9/22/2007 7:04 PM
The ole fox is right, It's lights too!
G.W


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RE: Ground beef


From: MSN Nicknamec.gifKimba37196538Sent: 9/23/2007 12:49 PM
i worked for winn dixie to and we use to do that too.


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RE: Ground beef


From: MSN Nicknamec.gifMeatgradySent: 4/4/2005 5:34 PM
I have this nutty Brother-in-law(actually the wifes,I gave him to her for our first Christmas, years ago emteeth.gif),who insists the reason that ground meat is dark inside is because we meat cutters grind fresh meat, then take old ,dark grinds and put the old on a tray ,then put the fresh around the outside.Do we really have time for this? I know why it turns dark after a while on the inside,but I would like to hear from you other cutters
Meatgrady


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RE: Ground beef


From: MSN Nicknamec.gifSirloindave1Sent: 4/25/2005 7:15 PM
the process is called OXIDATION as I recall, thats why the outside "blooms" while the inside stays in a grey unoxidized state, wouldn't the FDA be pleased to see someone putting "old" grind "inside" the new grind. dave


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Leon Wildberger

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RE: Ground beef


We don't grind any trim at all, it's all Coarse Grind tube

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RE: Ground beef


At Kroger, until recently, we ground 10# tubes of Chuck, Round, and Sirloin. It didn't take me long to notice the Chuck didn't turn brown as much(in the center) as Round, and the Round not as much as the Sirloin. So I think the fat % has a little to do with it as well as oxidation and lighting. Also if you hold the pan tight against the grinder head, it packs the grind tight which I think causes quicker browning. i try to let it sort of "fall" into the pan to keep it looser.

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RE: Ground beef


Jetplane wrote:

At Kroger, until recently, we ground 10# tubes of Chuck, Round, and Sirloin. It didn't take me long to notice the Chuck didn't turn brown as much(in the center) as Round, and the Round not as much as the Sirloin. So I think the fat % has a little to do with it as well as oxidation and lighting. Also if you hold the pan tight against the grinder head, it packs the grind tight which I think causes quicker browning. i try to let it sort of "fall" into the pan to keep it looser.


 Your right Larry, The looser you grind the better. We got a couple old Giant Eagle boys and they must have been trained to pack those grinds tight. It pisses me off because when they grind we are marking down quicker.



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RE: Ground beef


thats right if you pack or grind it tight into a tray you are squeezing it and juice comes out causing it to dry up quicker. its better to gring it fluffy and don't put too much pressure on it.

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RE: Ground beef


I looked at the date on this post, it's 9/8/07  man this one must have been in the basement lol

pack to tight or not tight enough you have a oxidation problem



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