I don't understand how my ground beef doesn't taste good.I've tried using random pre-mixed seasonings, just spices, just salt and pepper, using fresh vegetables, etc, but the ground beef always tastes like unseasoned and unflavored ground beef.I honestly have never had "bad" ground beef until I started cooking it.What's the deal?
>>21949901drain the fat and all the liquid that comes out
>>21949901cook on a higher temp
add more fat
>>21949901What kind of ground beef are you using? Is it the tube stuff? Also, how much seasoning are you using per 1lb? When do you add it? What are you using it for?There's a lot of elements that change the answer
Rinse out the fat.
>>21949901Are you cooking until brown, or until browned?
>>21949906>Is it the tube stuff?What? I've never heard of meat in a tube before.Please enlighten me.
>>21949901you're discovering that ground beef is disgusting and not worth your time
>>21949901You probably need more salt. Usually 10-20 g/kg.
>>21949901you used to make hamburgers and there would be a ton of grease in the pan. now you make them and theres barely any. sad to see.
>>21949906>What kind of ground beef are you using? Is it the tube stuff?10 lb tube, 80/20>Also, how much seasoning are you using per 1lb?I don't know. I just put it on. I've tried everything between a little and a ton.>When do you add it? I've tried before, during, and after>What are you using it for?Food
>>21949984>>What are you using it for?>FoodWhy should anyone bother helping you when you won't even provide the bare minimum of information for us to know what you're doing? Try shoving the entire tube up your ass next time and see if you feel it.
>>21949984> FoodDon't be a cunt while asking for help. Are you failing at making slop, meatloaf, burgers, tacos, pasta sauce? Lotta ground beef applications which would determine quality of meat and when to spice.Tube meat is part of your issue, it's not like your op picture. It's the mechanically separated shit off the bones, doesn't taste as good and has a bad texture.If you must due to cost, stick with pasta sauces/slops. Don't do tacos/burgers/meatloaf. You could probably get away with meatballs though> I don't know. I just put it onWell start paying attention. Also, I forgot to mention your spice quality. It's not so much buying the high quality, I use Badia all the time, but if they're old they're not going to taste good.For 1lb, I'm usually using 1 - 1 1/2tbsp between the various spices I use. Salt should be minimum 1tsp of that per pound. If you can't smell the spices while it's cooking, they're either old spices or you're not using enough. You should be able to smell the garlic/onion/paprika etc. > When do you addThe application dictates when. For taco meat/slops/pasta sauces, I add after I've browned the meat and turned it into crumbles. I get mine too the point of dark brown throughout at least 50% of the meat. You want caramelization, not just a color change.If it starts sticking, my go-to is beef broth to deglaze for slops and canned tomatoes for pasta sauce.You can taste as you go at this point as well, just make sure there's enough fat in the pot that nothing starts to burn. If it's really fatty, drain some and set it aside in case you pulled too much. If you're trying to be healthy, add olive oil if there's not enough fat though. Obviously burgers/loafs/and balls you spice before. And again, you should be able to smell the aroma of spices as you work the meat, before they hit whatever you're cooking them with.
>>21949937It wouldn't be enlightening to share, but pic related. Most are mechanically separated, you can find tubes that are "normal" ground beef but they still have a different texture, and based on the color I don't really believe the label lolMaybe instead of being mechanical separated it's just the bits and pieces from grinding? Who knows
>>21950044I want to clarify, the juice from canned tomatoes... I'm not just throwing whole cans of tomato in there
>>21950028>>21950044I wasn't trying to be a fag— just general use cooked ground beef. Sometimes with cheese, sometimes with beans, sometimes I rawdawg it, etc.
>>21949901Instead of breaking it down right away in the pan, flatten it out like a big patty and brown both sides.
>>21949901>What's the deal?you're supposed to season them after cooking them, not before.
>>21949901After it stops being pink on the outside (but BEFORE being fully cooked) drain the fat, add seasoning mix, add 1/2 cup of water per lb of beef.
Add some of this
>>21949901not all ground beef is made the same. there's many cuts of a cow that taste different from one anothergo to a higher end store if you're wanting tasty ground beef, all the mainstream normie ground beef "economically priced" is garbage shit now
>>21950258i should add that i noticed ground beef i used to buy and have no issued with (store brand kroger stuff) went to shit a few years back, excessive bone, gristle, silverskin and much higher fat % than is listed on the package, not to mention beef cuts that lack in beefy taste.in my personal opinion this lowest-quality grade consumer beef is only viable in slow cooked taco bell style slop taco meat. Continually add water to the ground beef after browning it in a pan until every single grain of beef separates from one another, so there are no chunks remaining. then thicken the sauce with taco flavoring of your choice (don't forget to add LIME JUICE when making tacos). If you pour this into a crispy taco shell, you wont even care or notice all the bone bits in the meat slurry.
>>21950258>all the mainstream normie ground beef "economically priced" is garbage shit nowit's literally just ground chuck, how can it be shit? unless you're going to one of the worst national grocers like kroger or walmart, most grocery stores are still grinding their own beef in the back from chuck.
>>21949901Cook in smaller batches so you don't overcrowd your pan. You want to sear the meat, not boil it. You can start by cooking it in patty-like chunks to get good browning before mashing it up. It's not rocket surgery.
>>21950053>>21949901What the fuck do you mean mother fuckerGive an example. Go step by step what you're doing when cooking.
>>21950284Ground chuck is literally ground chuck. Ground beef is what anon is talking about. And even the actual ground chuck isn't as good as if you bought a hunk of chuck and ground it yourself because it can have a lot of less desired trimmings, as long as they're chuck trimmings.
Buy from a different company or something. Or check yo self.
>>21950258Even the shittiest ground beef on the planet can retain flavor if you know what you're doing.The problem is people do one of two things:>add seasoning before draining the fatFat retains flavor so your seasoning blend is just getting drained along with it.>don't drain the fat at allSame problem. Fat is where the flavor goes so your seasoning mix is getting diluted. Unless your beef is some extra lean shit, just drain the fat halfway through before adding your seasoning blend. It will come out tasting good
>>21949984>10 lb tube, 80/20Anon, you’re buying the cheapest, shittiest, floor-sweepings-and-offcuts ground beef possible, then wondering why it tastes like shit. Not even Paul Bocuse could center ‘meat’ like this in a dish and have it taste good. You’re asking how to turn donkeys into derby winners, it’s not going to happen. Have some fucking respect for yourself and stop buying absolute trash tier ingredients.
80:20 Chuck should taste like hamburger, which is to say, pretty good. Most unlabeled 80:20 is chuck but, you know, no guarantees. Salt more generously on the outside during or just before cooking. Brown well. My guess without seeing what you’re doing is you’re not using enough salt and you’re not browning it enough enough.
>>21950318>beef isnt beefwhat the fuck are you saying? I've seen them take chuck and grind it. the only thing they do to make it any different from what you grind at home is theyll add extra fat trimmings for the 80/20 to get the ratio
>>21950338>Even the shittiest ground beef on the planet can retain flavor if you know what you're doing.Problem is that the shittiest ground beef is full of added moisture and non-muscle beef offcuts and starts with hardly any flavour to begin with.
>>21949984This is an example of poorly browned beef btw. It should be at least two shades darker imo
wait i thought you werent supposed to drain fat...less fat means less flavor right? i normally buy 93/7 not 80/20 and i never drain
>>21949919He is brown anon.
>>21950550Fat = flavor but it is also your flavor sponge. If you have too much of it then it dilutes any seasoning mix you add. If working with 80/20 you should drain halfway through but make it a point NOT to be thorough about it. Keep whatever doesn't drain out after tilting the pan for a few seconds.If working with 93/7 then you can kinda disregard this advice. That shit's too lean as it is. Maybe add a tablespoon of butter to your mix?
>>21950074>flatten it out like a big patty and brown both sides.This is a great technique.I basically make hamburgers and then chop them up in the pan. Little chunky burger bites. You can still get them to crumble but different sized chunks is great
>>21949901you have covid
>>21950647>Little chunkyThis is my new rap name
>>21950379How dense are you? Go to the grocery and look in the meat department, there's at least two sections where they have ground beef. One will be labeled "ground chuck," that one has to be ground from the chuck primal. The other will be labeled "ground beef," that one can be muscle from anywhere on the cow. Are you just under 18 and have never been to the grocery for real (trolling well, if so... You got me?)? Or are you this fucking stupid that you literally can't read?Hey dumbass: all ground chuck is ground beef, but not all ground beef is ground chuck.Oh yeah, there could also be a section there labeled "ground round." Two guesses what kind of beef that's gonna be...
>>21949901you're probably buying very low quality ground beef. if it looks more like a paste rather than marbley chunks of beef, its likely the worst you can get. do not trust big grocery stores like walmart, costco, etc with ground beef. go to smaller stores or preferably a butcher.or buy a cheap meat grinder on amazon for like $40 and start grinding your own beef. chuck roasts or briskets etc. you control the amount of fat, you get higher quality meat, 0 trimmings and offcuts.This is the only way to eat ground beef. otherwise you are literally consuming an unholy amalgamtion of 1000 cows in a single 1/2lb package. absolutely revolting
>>21949901>I don't understand how my ground beef doesn't taste good.American ground beef is pretty low quality, as is most American beef.It has very little flavor and needs lots of sauces and powdered spices to make it work. They have much better beef in Europe and South America, so it might be worthwhile to try and get hold of something away from USA beef, in order to get a real flavor.
>>21951710just say you dont know how to find a reputable butcher lil bro
>>21951779Most cattle in the USA is corn fed and doesn't taste the same as Euro grass fed, I'm not saying that you can't get quality beef here but it's much harder to find.
>>21949984>10 lb tube, 80/20Maybe stop eating trash that belongs to the dogfood can.
>>21951786It's not like cows in Europe aren't fed silage too. Especially during winter months.
>>21949901Don’t drain the fat. The fat gives the flavour.
>>21950550A professional kitchen is okay with using multiple pans for doing different things, so the order of choice is theirs, but at home people tend to use 1 pan to cook. If using ground beef, you try to brown it first, which requires a minimum amount of oil. If I were using lean ground beef, I'd have to add more oil in else the beef won't taste moist in the end and would suck. Even if you're using 80/20, there still is a lot of fat in the pan after browning, so I drain the fat, and reuse some or all of it to fry veggies after browning the meat.
>>21952004I forgot to add that I remove the ground beef from the pan to help the veggies fry. If I'm keeping the beef in the pa cause I only want to sweat the veggies, I'd remove any fat I'd deem unnecessary before adding the veggies. If during the fry I think more is needed, then it's very easy to add however much I want back in.
I could probably make a decent burger out of any shitty ground beef from the grocery with just salt and browning. Maybe pepper. No seasoning packets. Maybe a bit of fat if it's impossibly lean, which 80:20 isn't. It's you, anon
