Let’s Grind! The importance of eating ground meat.

The way you cut your meat reflects the way you live.

— Confucius

cow

Of an average eight-hundred-pound steer on the rail, I’ve seen between 20 and 80 percent turned into ground. It’s very simple: The more meat that is ground, the fewer pieces the farmer needs to worry about selling. There are a hundred ways to cut up a cow, but how great is it when the farmer only has to worry about a few?

This all goes for lamb as well — if domestic lamb is ever going to become a growth market (instead of our importing it from New Zealand), we need to eat more ground lamb. And it also goes for goats, a great protein source and a potential profit center for independent family farmers because goats are low-maintenance livestock.

You can even grind your own meat and bring the movement right into your home. Why not? Become an expert mixologist! A good grinder will bring new life to any meat. In the meantime, try our delicious ground beef or combo breed packs!

Our Top 3 favorite ways of using Heritage Foods USA ground meat.

To defrost, submerge in pot of cold water (about 20 minutes).

1.    Season ground meat with Omnivore’s Salt and mix together. Form into patties and add to hot pan (no oil) on very high heat. Brown the first side for just a few minutes then flip burger to brown the other side. Cook until just burgundy red on the inside (just a couple of minutes if flat patty). Add to hamburger buns that have been toasted with American cheese singles on each side.

2.    Start boiling water for pasta. Sautee a nice pile of garlic shavings in a small amount of olive oil until golden brown. Add tomato sauce and 3 chopped anchovies over low heat. Meanwhile, brown your ground meat over high heat in hot pan (no oil) just for a few minutes until evenly browned. Add to sauce and cook for 10 minutes. Serve over pasta (we recommend Baia Pasta!). Add salt and pepper to taste.

3.    Combine one and two and make two main courses for dinner.

For the sustainable food movement to make an impact on America’s most unhealthy eating habits, we are going to have to play the game of convenience and infiltrate the territory traditionally staked out by McDonald’s, Burger King, Taco Bell, and their ilk. The above meals take a few minutes to make and boast the lowest portion cost in the food world.

About Patrick Martins

Patrick Martins was born in New York City's Mount Sinai Hospital on February 10th, 1972 and has lived in the city ever since. Patrick received a Masters' Degree in Performance Studies at New York University's Tisch School of the Arts. Patrick is a founder of Slow Food USA, Heritage Foods USA, Heritage Radio Network and the New York City Trivia Game.