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Ground Meat: Good For You, Good for Growers

July 16, 2012
Plain English Version

Ground meat (also known as “chuck”) is the lowest priced meat. Much of the meat from animals – hogs, beef cows and dairy cows, and lambs ends up as ground meat. The rest of the animal becomes more expensive steaks, chops and roasts.

The relatively low price of ground meat explains why so many family restaurants, supermarkets, fast-food chains and better restaurants sell it. It costs less and they pass the savings onto customers.

Grass-fed animals produce the best ground meat. National chains like Whole Foods Market and regional chains like Wegmans in the Northeast or New Seasons Market in the Northwest have their own in-house meat –buying rules. Observers say you can trust their ground meant

Butchers in chains like Kroger and Safeway may be happy to grind whole grass-fed cut into hamburger, but you may have to ask for it.

Many supermarkets sell only factory-processed meat. For example, Walmart no longer has butchers.

If your market does not grind on-site, you might want to buy your own meat grinder. Ground turkey and chicken meatballs are a healthy alternative to traditional meatballs. Ground lamb makes a good burger.

Buying ground meat encourages livestock farming. It adds to farm income. At the local farmers’ market, ground meat is a great value.

Meat gives you the most energy and makes the best use of nature’s resources in our diet.

The New York Times

 

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