GROUND BEEF

There is alot of confusion about ground beef--this may help.
Names for grind(ground round,ground chuck,&sirloin) are just generic names.The federal goverment says you go by the lean-fat content(90/10--80/20).The leaner the grind the dryer it is when cooked(gr.chuck 80/20 is juicey when cooked-gr.sirloin93/7is dry and tasteless).
Ground meat is made from the trim from when we cut meat(round staek-chuck roast ect).There is no such thing as meat scraps--it is all used.Excess bone and fat are
sold to rendering plants.
By law ground beef is only lean beef trim and fat.Hamberger can have just about anything in it(filler-soy or even bread crumbs).
Bloom happens when meat is cut or ground.When the meat is in contact with air it turns RED.This the bloom.Fresh grind "NATURALLY TURNS DARK IN THE CENTER",it is not bad just a natural process.Sometimes this can happen in just a few hours.It is not rotten!
MAP-modifided air product.This when the air is removed from package and replaced with an inert gas(carbon modoxide).This does not turn dark in the center.When cooked
for taco or casseroles it will not break down.Some of my customers say it looks like worms. Meat cutter call MAP crap,most will not eat it! I just ain't right.
Some grind is packaged in chubs or tubes.This vaccumed packed all natural--good stuff.The best is fresh grind from the market packed in the styro trays and wrapped with shrink wrap.