Bulk portion ground chuck. For those of you that may need a little more than our 1 lb packs. Guaranteed 80%/20%. US Choice.
If you would like to order this product by the case, please contact: firstname.lastname@example.org.
Some additional info on Ground Beef versus Ground Chuck:
First, you have regular ground which commonly comes from the plate (underbelly) and breast of the cow. This is not the choicest of meats and tends to be very fatty, grisly and, in lesser grades, can contain some bone chips. Regular ground beef is most common by local suppliers that are grinding ‘trim’. Some are becoming more health conscience and don’t mind paying a little extra cents per pound for better quality and consistency. Trim is the small cuttings left over and is often sold out of S. America very cheap.
This product is ground chuck. This is the most popular ground on the market outside of Trinidad. Ground chuck comes from the shoulder and neck area of the cow and is usually very fatty but also has an immense amount of flavoring. These are whole cuts of beef, so the surface area exposed to air is much lower. This makes ground chuck safer than ground trim. Sometimes, when processing ground chuck, the butcher will blend a better grade of fat (if necessary) in with the meat. This fat comes from other “chuck type” cuts of meat such as rib-eye steaks. Ground chuck is great for a juicy burgers and mouth watering meatloaf.