Lately, I’ve been finding tough bits in my ground beef, and I’m not sure why. I consume ground beef almost every day, and I used to buy it from Walmart. Now that I have a Sam’s Club membership, I’ve switched to buying those large 10lb packages. However, I’ve noticed an excessive amount of what feels like hard bits—possibly ligament or tendon—in nearly every bite. Is this a quality issue with the meat from Sam’s Club, or am I missing something? Has anyone else experienced this? As someone with sensory sensitivities, it really bothers me.
Constantly getting tendon bits (?) in my ground beef
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One response to “Constantly getting tendon bits (?) in my ground beef”
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It sounds frustrating to deal with those tough bits in your ground beef, especially since you eat it so often. It’s possible that the high volume of meat from places like Sam’s Club can sometimes include cuts with more connective tissue, which can lead to that issue. Some ground beef is made from trimmings of tougher cuts, which might explain the presence of those tendons or ligaments.
You might try sourcing your ground beef from a different supplier or look for brands that specifically label their product as “ground chuck” or “ground sirloin,” which usually have a higher fat content and tend to be less chewy. Another suggestion is to check if the meat is freshly ground or pre-packaged, as freshly ground might be less likely to have those bits. If it continues to be a problem, you might consider asking the butcher directly about the cuts they’re using for their ground meat.
It’s definitely worth addressing since it impacts your eating experience. Hopefully, you can find a solution that works for you!
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