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Beginners Board
First trip to butcher....
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<blockquote data-quote="The Blue Belgian" data-source="post: 572469" data-attributes="member: 8587"><p>Make sure to get your meat vacuum sealed. Less chance of freezer burn and it will last longer. </p><p></p><p>What's the difference between "hamburger" and "ground beef"? </p><p>Beef fat may be added to "hamburger," but not "ground beef," if the meat is ground and packaged at a USDA-inspected plant. A maximum of 30% fat by weight is allowed in either hamburger or ground beef.</p><p></p><p><a href="http://www.fsis.usda.gov/Factsheets/Ground_Beef_and_Food_Safety/index.asp" target="_blank">http://www.fsis.usda.gov/Factsheets/Ground_Beef_and_Food_Safety/index.asp</a></p><p></p><p>I'm guessing you're giving away the parts you don't want.</p></blockquote><p></p>
[QUOTE="The Blue Belgian, post: 572469, member: 8587"] Make sure to get your meat vacuum sealed. Less chance of freezer burn and it will last longer. What's the difference between "hamburger" and "ground beef"? Beef fat may be added to "hamburger," but not "ground beef," if the meat is ground and packaged at a USDA-inspected plant. A maximum of 30% fat by weight is allowed in either hamburger or ground beef. [url]http://www.fsis.usda.gov/Factsheets/Ground_Beef_and_Food_Safety/index.asp[/url] I'm guessing you're giving away the parts you don't want. [/QUOTE]
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First trip to butcher....
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