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Every Thing Else Board
hamburger
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<blockquote data-quote="mnmtranching" data-source="post: 413990" data-attributes="member: 3937"><p>Binding agents are something new to me. We have cows butchered to fill hamburger orders, when we do it's the whole critter steaks and all go into burger and never organs. We only use cows in good flesh like 6 or better have it ground 90% lean and only the good fat is used. On fed cattle all steaks and roasts, the short ribs, some brisket are not ground, and still the burger is 90%.</p><p>Can't tell the burger apart from the grass fed and grain fed.</p><p></p><p>The burger is ground like medium and I don't know if it's ground once or twice, never thought about it.</p></blockquote><p></p>
[QUOTE="mnmtranching, post: 413990, member: 3937"] Binding agents are something new to me. We have cows butchered to fill hamburger orders, when we do it's the whole critter steaks and all go into burger and never organs. We only use cows in good flesh like 6 or better have it ground 90% lean and only the good fat is used. On fed cattle all steaks and roasts, the short ribs, some brisket are not ground, and still the burger is 90%. Can't tell the burger apart from the grass fed and grain fed. The burger is ground like medium and I don't know if it's ground once or twice, never thought about it. [/QUOTE]
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