I seen a ad a few weeks back that got off on me, this store had in it's ad two items that to me is false Advertising,
Both was a ground meat item, one said Ground Sirloin, ALL SIRLOIN
the other was Ground Round, fresh from the round.
HOW CAN THEY PROVE THAT ?
Do any of you old heads remember about 40 years ago the law suits that came out about this ?? The companies couldn't prove that ground chuck came only from Chucks, Ground round only from Rounds, That was when we went to labels that said, extra lean 90/10, lean ground 80/20, ground beef 73/27, some of the fat content changed over the years like 93/7 etc.
I have offer wondered about the change back to the names, Ground Round, Ground Chuck, Ground Sirloin, Ground Beef which started back about 18 years ago ?? Guess the stores thought people had forgot, wonder when some one is going to take a bite out of them again ??
alot of stores are using both on the tag...ground chuck 80/20 ground sirloin 90/10 and so on..i get a few questions occasionally asking what the numbers mean. maybe some people did forget.
Ground Sirloin, Ground Chuck, and Ground Round have zero to do with fat to lean ratio. If doing a full sirloin ground, it will likely come from the bottom sirloin, caps & tails of the top, and sirloin tip. Depending on their supplier, they know what it is because us packers (USDA inspected) have labeling requirements that are highly monitored and enforced on how we are able to label standards of identity. Typical Ground Sirloin, Ground Chuck, and Ground Round in tubes is a mixture of roughly 2-3% trimmings from that particular primal with the balance being typical ground trimmings.
Could still be a full ground sirloin. I do a full ground sirloin in our retail store. Made from the cap & tail trimmings of the top, plus tip & bottom sirloins. Depends on the price per lb whether or not it is real full ground sirloin or not. :P
I have always used ground chuck and ground round. Chuck rolls and shoulder clods for the chuck and insides and knuckles for the round. I dont use a lean/fat %. Its been that way here since I started in 77
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I'm not a vegetarian, but have eaten many animals that were.
Now my store is a lot different from others out there
My Ground Round is trimmed 100% Gooseneck Round and is 90-93% Lean My Ground Sirloin is a mix of trimmed Top Sirloin (cap off) and Knuckle 93-95% Lean My Ground Chuck is 100% trimmed Chuck Roll 85-88% Lean My Burgers are a mix of 40% Chuck, 40% Trimmed Ground Brisket and 20% Sirloin
and they are all wet aged a minimum of 21 days
come and see me for the good stuff
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Joe Parajecki
Operations Manager/ Partner
Kettle Range Meat Company, Milwaukee WI
Member Meat Cutter Hall of Fame and The Butcher's Guild
by the way if you want proof all you have to do is show up when we are grinding and ask to see what we are doing I will give you the flock off my back and take you to the grinder myself
__________________
Joe Parajecki
Operations Manager/ Partner
Kettle Range Meat Company, Milwaukee WI
Member Meat Cutter Hall of Fame and The Butcher's Guild
