2

votes

What do YOU do with ground meat?

Answered on September 12, 2014
Created May 15, 2011 at 9:32 PM

Looking for unique ideas apart from burgers, meatloaf, spaghetti sauce, chili, etc. Everyone experiments, comes up with some crazy concoction, and is sure no one else will like it. I need some new ideas. What do you do with ground buffalo, lamb, and boar?

61848fb3934eb0f08abacf0b920bf81b

(225)

on January 13, 2013
at 06:18 AM

I have a friend that makes ground beef jerky at home, and he swears by it. I would just want to make sure that the jerky got to a full 165 degrees.

61848fb3934eb0f08abacf0b920bf81b

(225)

on January 13, 2013
at 06:14 AM

I try not to stress about fermented soy products. I file it under the 10% I don't worry about.

77877f762c40637911396daa19b53094

(78467)

on May 17, 2011
at 12:40 PM

Thank you very much!

03f5a69fde4012b827ebdb6d93b71e7a

(2007)

on May 16, 2011
at 07:15 PM

Or coconut aminos

535633b57c4a4940d1e913e7a12ee791

(1013)

on May 16, 2011
at 03:09 PM

I would recommend good cuts of pasteurized meats, those whole fats are good for. No, I never eat raw meat, it just does not appeal to me. Just be aware: When meats are ground the fats start to oxidize even if they are refrigerated and the longer you store them the more they are oxidized. If you can watch you butcher grind them right before you take them home and then eat it that night it would be ideal.

535633b57c4a4940d1e913e7a12ee791

(1013)

on May 16, 2011
at 03:03 PM

It common knowledge in the meat industry. This is not new ground-breaking information, it has been known for decades. When you grind fat you expose it to oxygen and it turns rancid much quicker. And it would be easy to pull up studies. Again, very common knowledge and I am surprised know one in the very knowledgeable forum does not understand this. The down vote is just someone being ignorant.

6342765995f9abeac41445d4fee8ca3d

(90)

on May 16, 2011
at 02:28 PM

Wheat free tamari (San J is one brand) is gluten free

B22e5946e28a1845a6006737e59edfc6

(2437)

on May 16, 2011
at 02:59 AM

Just an FYI but soy sauce has gluten in it.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 16, 2011
at 02:34 AM

I don't know about oxidation but I will say that unless I know it's really good quality I won't buy ground beef. Cheaper ground beef that you buy in the supermarket is a bunch of different animals' meats ground up and combined. Unlike if you buy a steak from a cheap CAFO animal. So, for ground, I'll stay with premium grass finished. For hanger steaks etc I'll buy cheap stuff.

77877f762c40637911396daa19b53094

(78467)

on May 16, 2011
at 01:54 AM

Mark: what would you recommend? And have you ever/do you consume raw meat?

742ff8ba4ff55e84593ede14ac1c3cab

(3536)

on May 16, 2011
at 01:28 AM

I would like more info on this Mark. I have never in my life heard this, but now I am quite concerned because most of meat intake is from grassfed ground beef.

A0b8c4cc369f93ee987ce15b1bf323fe

on May 15, 2011
at 11:30 PM

Not sure why this was down-voted so harshly. I've never heard that, has that been shown to be true?

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13 Answers

4
28b5f648e0f5d92dd2c7edac38361d99

(265)

on May 15, 2011
at 10:37 PM

chinese lettuce wraps. i like ground pork or ground chicken the best. just fry up some garlic and ginger with the meat and add about a tbsp each of chinese cooking wine and soy sauce - i also add some oyster sauce but that isn't very paleo...near the end add some sliced green onions. spoon meat onto iceburge lettuce pieces....delicious!

B22e5946e28a1845a6006737e59edfc6

(2437)

on May 16, 2011
at 02:59 AM

Just an FYI but soy sauce has gluten in it.

6342765995f9abeac41445d4fee8ca3d

(90)

on May 16, 2011
at 02:28 PM

Wheat free tamari (San J is one brand) is gluten free

03f5a69fde4012b827ebdb6d93b71e7a

(2007)

on May 16, 2011
at 07:15 PM

Or coconut aminos

61848fb3934eb0f08abacf0b920bf81b

(225)

on January 13, 2013
at 06:14 AM

I try not to stress about fermented soy products. I file it under the 10% I don't worry about.

2
535633b57c4a4940d1e913e7a12ee791

(1013)

on May 15, 2011
at 09:57 PM

Not the answer you are looking for but ground meats are much more prone to lipid oxidation. I never buy ground meats. Just food for thought.

535633b57c4a4940d1e913e7a12ee791

(1013)

on May 16, 2011
at 03:09 PM

I would recommend good cuts of pasteurized meats, those whole fats are good for. No, I never eat raw meat, it just does not appeal to me. Just be aware: When meats are ground the fats start to oxidize even if they are refrigerated and the longer you store them the more they are oxidized. If you can watch you butcher grind them right before you take them home and then eat it that night it would be ideal.

535633b57c4a4940d1e913e7a12ee791

(1013)

on May 16, 2011
at 03:03 PM

It common knowledge in the meat industry. This is not new ground-breaking information, it has been known for decades. When you grind fat you expose it to oxygen and it turns rancid much quicker. And it would be easy to pull up studies. Again, very common knowledge and I am surprised know one in the very knowledgeable forum does not understand this. The down vote is just someone being ignorant.

A0b8c4cc369f93ee987ce15b1bf323fe

on May 15, 2011
at 11:30 PM

Not sure why this was down-voted so harshly. I've never heard that, has that been shown to be true?

77877f762c40637911396daa19b53094

(78467)

on May 16, 2011
at 01:54 AM

Mark: what would you recommend? And have you ever/do you consume raw meat?

742ff8ba4ff55e84593ede14ac1c3cab

(3536)

on May 16, 2011
at 01:28 AM

I would like more info on this Mark. I have never in my life heard this, but now I am quite concerned because most of meat intake is from grassfed ground beef.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 16, 2011
at 02:34 AM

I don't know about oxidation but I will say that unless I know it's really good quality I won't buy ground beef. Cheaper ground beef that you buy in the supermarket is a bunch of different animals' meats ground up and combined. Unlike if you buy a steak from a cheap CAFO animal. So, for ground, I'll stay with premium grass finished. For hanger steaks etc I'll buy cheap stuff.

1
60c061f4b024f9ac421b27bf93b40ebe

on May 16, 2011
at 03:34 AM

I love filling portobella mushroom caps with ground meat. I've used beef, pork sausage, and buffalo. Mix in whatever seasonings and fixins you like, pack the meat in the mushroom, bake or grill until the meat is cooked through. The mushroom soaks up all the good fat drippings from the meat.

I usually scrape out the gills from the 'shroom so that there is more room for the meat. You can mix in whatever you feel like. My favorites are cooked bacon, onions, bell peppers, herbs, etc.

1
559aa134ff5e6c8bcd608ba8dc505628

(3631)

on May 16, 2011
at 02:39 AM

LARB! .

1
4b61b13ed39e5c5d01fe234900cadcf8

(1138)

on May 16, 2011
at 01:51 AM

I came across an interesting jerky recipe yesterday that sounded good:

http://wellnessmama.com/2201/how-to-make-ground-beef-jerky/

Seems like it would be pretty easy, and quality ground beef is more affordable in my area than typical cuts used for jerky so I am looking forward to trying it out soon.

61848fb3934eb0f08abacf0b920bf81b

(225)

on January 13, 2013
at 06:18 AM

I have a friend that makes ground beef jerky at home, and he swears by it. I would just want to make sure that the jerky got to a full 165 degrees.

1
Ee7ee29e000bd4918c06ff75b6b1bb12

(195)

on May 15, 2011
at 11:29 PM

I make ground lamb burgers with garlic and rosemary, and serve them with homemade tzatziki (made with Greek yogurt and cucumbers).

1
64433a05384cd9717c1aa6bf7e98b661

(15236)

on May 15, 2011
at 10:54 PM

I really like to cook it in a butter in a skillet along with a few scrambled eggs and some vegetables. Spinach, broccoli, green onions, cilantro, or anything else you wanna add, maybe along with a little spice. Mix it all together and enjoy.

1
B9a8c5b021cebc0d3f389c513d39e8bd

on May 15, 2011
at 10:10 PM

Meatza, curry, meatballs; form into small logs, put on skewers and grill, Greek-style. Tacos. Frittata.

0
03f5a69fde4012b827ebdb6d93b71e7a

on May 16, 2011
at 07:21 PM

Recipes for some different concepts (will need some paleoification) I found inspiring:

Also a fave is Shepherd's pie with mashed cauliflower top and a ground lamb/beef combo.

77877f762c40637911396daa19b53094

(78467)

on May 17, 2011
at 12:40 PM

Thank you very much!

0
A68f24168bc0de414a038037e287b581

on May 16, 2011
at 01:57 AM

I have one staple and main go-to dish. I fry onion on coconut oil, add mushrooms (If I have), then fry the meat. I add wine vinegar (I have a garlic flavored) a bit Worcheshire sauce, a lot of garlic and onion powder. I keep it simple. I let it cook in its own juices, add allspice and bay leaf. After a while I add chopped tomatoes or pasta sauce, with some ketchup for added flavor. That's it. I let it cook a bit to steam away some liquid...

this is great by itself, but also great base for other dishes. Eggs pouched into it are delicious! adding veggies also makes it great.

other than that - fast burgers are great. Simple, easy and fast.

0
669790861549f3c6d54d88a65296ed19

(452)

on May 15, 2011
at 11:03 PM

I usually make a stir fry from ground beef with whatever leftover veggies and spices I have or feel like adding,like broccoli/cauliflower/carrot/onion/leek/zuchinni/bokchoy/celery.

Or I use it to make stuffed pumpkin and cook it in a pan with mushrooms or onions or leek,while the pumpkin half is in the oven.When it's done,I pour it all in the half of the pumpkin.

0
Af43d11d60547c868ccf1e4daccb76ad

on May 15, 2011
at 09:35 PM

You could make sausage.

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