96% Lean Ground Beef, $4.49 lb. in July 2010 and a bit more on a recall of ground beef by Safeway back in Arizona link.
Food has become more expensive, everyplace.
If I go to David to either Super Baru or a Romeros I can buy from a variety of ground beef options. Depending upon the store they have different names, low fat, first, second. I have asked many times what is the difference between them. The prices vary from over $2 a pound to about half that.
The logical difference would be fat content but does anyone know for sure what is different in the different grades?
Replies
TASTY, HEALTHY BURGERS:
I've been told but have not personally tried adding a tablespoon of olive oil to a pound of lean ground beef. You can experiment with different amounts of olive oil. I suppose you could add various seasonings to the olive oil and then add the seasoned olive oil to the lean ground beef and mix well. Sounds like a tasty burger to me. This way you are consuming healthier, monosaturated olive oil instead of animal fat which is more saturated and less healthy. And you avoid eating a dry, tasteless burger.
Jeff
PS: My wife tells me that THE BAREFOOT CONTESSA (a cooking show on the Food Network) says to add 1/3 cup of olive oil per pound of lean ground beef. So there you have it. You can add all your seasonings to the olive oil and then work that into the meat. Sounds wonderful. We will have to try it.
The burger needs fat for sure. Our arteries don't. But why eat the hamburger at all if it doesn't have enough fat to make it taste good?