I rarely buy ground beef; prefer to go VEGETARIAN(using TVP; texturized vegetable protein/soy)
I also have groundmyown when ground beef is necessary( seldom is)
Hubby gavemea FIRST CLASS food procesor forour 45th anniversary( 5 years ago) & has gotten his money's worth by my usingitto make various components for healthier cooking& more varieties of things to eat:
cheeseshreds; more lowerfat varieties availale in chunksthan in pr-packed hreds
whole grain bread crumbs
Japanese ucumber salad w/ ginger, sweet onions& sweet & mild rice vinegar
DanDan noodles( Asian noodles in a PB sauce)
Greek tzadiki ( cucumber, yogurt & mint topping for gyros( roast lamb sandwich or
falafel( chickpea croquettes)
cookies w/ chopped& ground nuts
Just whenI startto think :it's too much work";'I'm reminded of why it is worth the the effort, by things like this posting or a news program/ article on television/radio/ internet or newspaper
Today I made chili con carne( w/ meat ) instead of my usual non carne( meatless)& used roast beef I ground up p myself to the consistancy we both prefer( more chunky, less minced)I also addedTVP so that I only neded 1/2 the amount of beef to get that hearty ., beefy chili we've always loved.
WhenI ocasionally buy ground beef; I get the 93% extra lean ,often angus; shrinks very little & looks, tates& smells like beef.When you factor in the lessor amount of shrinkage from fat melting out, it really isn't that much more expensive; when it is; I buy a boneless roast & grind my own!I cut up cubes for stew and a small lean pot roast for 2; never available in our store when beef is on sale.