That whole red meat thing is crap! I've eaten carnivore for two years now and I have had the best cholesterol numbers I've ever had and my blood sugars are healthfully low. I lost 80# too. I eat heavy amounts of red meat because ruminant meats are best. That's cows, sheep and goats. I eat some pork and occasionally a chicken breast unless the chickens have been grown by me. I can't stand the taste of store bought chicken. I also eat a lot of eggs but they too are farm raised. I get sick from the chemicals in some chicken food which comes through into the meat and eggs. Unfortunately I can't eat dairy of any kind, or fruits or vegies. No sugar, carbs, or grains either. I have medical issues that caused my doc to take me off all those. So I eat meat and fat. That's it! I'm crazy healthy. The myth about red meat has been proven and started to be publicized in the past few years!
I concur. That statement that red meat is linked to diabetes is so old and wrong! Sugar and carbs promote diabetes. The AMA has even added this finding recently to their literature.
Adolf Hitler was a vegetarian his entire life. While he had many other well-known issues, I believe his diet of grain, legumes and potatos had a a contributing effect on his mental health. No fish/fowl/beef etc. is not a healthy regimen for humans and other carnivores. Non-meat proteins are not sufficient.
Swia Nema! I to have just been made aware of this glorious nugget of knowledge that ground beef is not limited to burgers! All this wasted time making lambloaf, and venisonballs!
Cardinal rule - when you shop a store like Walmart - DO NOT SHOP FOOD FIRST! Always get non-food purchases, then head to the food, ideally getting the fresh meat and vegies last. I hate when people abandon perishable food throughout the store or at the check out lane displays. If you cannot put the item back where you got it, at least hand to an employee so they can immediately take it back. This wastefulness only increases prices for everyone.
There's no such thing as too much red meat. In fact, if I want a vegetable like cucumber, I'll look for a red meat-based cucumber substitute. I want the texture and flavor of the cucumber with none of the cucumber.
Look into buying your beef locally and in bulk if possible. I usually buy a quarter of a beef (a whole cow) or split it with someone else. You get to pick some of the cuts, choose the fat content and package size of the ground beef, the thickness of the steaks, etc. and it usually ends up costing just a bit over the price of ground beef at the grocery store for everything, including steaks.
As someone who worked in butcheries for years, my best piece of advice is look at the colour of ground beef.... the redder it is, the leaner it is, the pinker, the higher fat content. If you see something VERY red and at a good price, I'd advise grab it, even if you freeze it. I have seen many occasions where very expensive and premium cuts are minced and put on heavy special discount price because they were headed to their use by date. I remember one occasion we must have minced about 50kg of beef fillet and sold it off as minced beef....It was sold at about 1/6 of it's regular price... I think I bought about 10 packs, and also called a bunch of people to let them know to come get it!
8:58 The best way to thaw meat is still #1) Fridge overnight #2) is on an aluminum sheet tray/oven pan. Metal conducts heat and will defrost the meat. To verify look up Kenji Alt-Lopez for the science. #3) Water is a huge waste of energy and resources.
pfft... I just throw it in the pan frozen and scrape off the outsides as it thaws until there's no more frozen beef. Faster than anything else and you don't risk turning your beef into rubber in the microwave or getting beef drippings in your refrigerator.
@@JamesLarson47 Throwing frozen meat in the pan takes absolutely forever to cook. 😅 Yes, you can keep turning it over and scraping off the meat on the outside as a thaws, but it takes a very long time, and you need to be able to cook it all at the same time together. I just put my meat in the refrigerator overnight, and it’s super quick and easy to open the package up and throw it in the pan, chop it all up, and cook it. If I forget to thaw it out overnight, I just stick it in my convection oven at 225° for about 25 minutes, then when I come back it has thawed out, and it’s ready to be cooked in the pan.
I buy the ground round and petite sirloin steak when they are on sale at the local grocery (usually less than the lean ground beef) and have the butcher grind it.
the modern medical community says red meat is healthy. we ate an animal based diet for hundreds of thousands of years and we were healthy. 65 years the gov. says carbs are best and no meat. now we are all sick and fat.
You should also mention that grain fed beef is definitely less in nutrients and higher in toxins compared to the grass fed beef (which is what cows are supposed to consume). We should understand that whatever the animal has been fed also ends up in our bodies. When your consuming animals and plants full of toxins and GMO based feeds you can understand why there are studies showing the dangers of red meat consumption. If we can teach any healthy eating habits it should be much more about the freshness and quality of the ingredients vs the amount you get. Unfortunately here in America we prioritize quantity over quality (hints our cheap homes, bad roads, lack of public transit and massive amounts of GMO food that is toxic).
What toxins are in the grain that they feed cows? Do you have sources for GMOs being toxic? I’ve heard lots of people and marketing campaigns talk negatively about GMOs but have never seen what exactly it is that makes them bad. Wouldn’t it be the same as if a farmer used artificial selection and bred different varieties or whatever? I’d definitely be interested to learn more if you have the info.
Having cooked enough ground meat in my day, I know how long it takes to cook so I frequently walk away (granted my living room is connected to my kitchen) But I'm totally not gonna baby it. That's only if I have nothing else to prepare, of course. Also, didn't they post a video about microwave myths just recently about not using it to thaw meat? And the "moving around in the pan" is really just personal preference. So for dishes like lasagna and spaghetti bolognese, I don't really want the maillard reaction to form a crust on it. I like it more smooth, like a sloppy joe.
I cut all refined carbs and my health greatly improved. My energy is up, blood sugars down, immunity way up (no colds or coughs in several years), my weigh has dropped by several pounds and I do not ever miss the bread and other poor food choices. I know many others who have done the same with the same results so you need to do a proper study before saying poorly informed things.
That room temperature thing before cooking is another beef myth..... "needs to reach room temperature before cooking" + "not safe to thaw on counter because bacteria grow more at room temperature" You had the answer in the video but yeah..
Your nutrition "facts" are several years behind and not well informed. You are repeating factoids and memes but have NOT done thorough research. People who cut carbs and eat more good fats and protein have far lower blood sugar, inflamation levels and far lower insulin, all markers for improved health. People with the problems are those who continue to eat refined carbs on top of eating heavy protein. A vast difference. Your continual badly referenced comments to salt, fat and other factoids are badly out of date.
how in one step you tell us to let it come to room temperature before cooking and in another saying don't let it sit on counter at room temperature because it grows bacteria?
Theres actually several health benefits to red meat but it's about balance. Even if it was the best most nutritional food there ever was if it's all you eat then your body will be lacking something and have too much of a good thing. And as the saying goes too much of a good thing is bad for you
The leaner ground beef is wayyy healthier for you. Way less fat. Less calories. Less fat your eating. If dieting. Eating 93/7 lean ground beef is 20x better for you then 80/20. Thats self explanatory
@@Aron, as a carnivore, I get the fattiest meats I can find, and then I even add butter to it to add more fat! 😂 Our bodies need fat for so many reasons in order to function properly. Fat also helps us to lose weight! I recommend checking out some carnivore videos for a different take on this. ❤
As far as using a more fatty ground meat is better for meat loaf then lean, but this is totally incorrect. Totally faux pas. If you look at the bottom of the loaf after cooking it, you will see ALL of the grease and fat just laying there, and if you put it in the fridge after cooking, you will se the fatty build up like lard--lots of it. Very little fat and grease evaporates while cooking. So using anything less less than an 85/15 meat/fat mixture makes for a very unpleasant, grease filled pan of undesirable, unflavored pan of fat. Meat loaf takes a lot of spices, so lean is best. The less fat, the more flavor the meat loaf will absorb because of the low fat content. Using 73/27 is actually good for grilling as much of the grease and fat fall into the coals, and as it burns on the coals, it creates a good flame. This can add much more flavor to the hamburger. Hence, that is why it is called "flame kissed."
Not all supermarkets have a "live butcher" so you are stuck with pre-packaged stuff. And if you are lucky to have a "real butcher" you're going to be paying a lot for it.
I like how well informed your videos are, but do us all a favor. Please leave out the movie clips. Also, cooking light is no longer called cooking light. It’s actually called eating well. Also, when you can, please do a video about Tovala.
What is your favorite dish that includes ground beef?
Tacos by a mile
I add sauteed ground beef to my store-bought spaghetti sauce.
Spaghetti and Meatballs or Swedish Meatballs
Spaghetti, tacos, ground beef and rice
Varieties of keema dishes. Look it up. 🙂
That whole red meat thing is crap! I've eaten carnivore for two years now and I have had the best cholesterol numbers I've ever had and my blood sugars are healthfully low. I lost 80# too. I eat heavy amounts of red meat because ruminant meats are best. That's cows, sheep and goats. I eat some pork and occasionally a chicken breast unless the chickens have been grown by me. I can't stand the taste of store bought chicken. I also eat a lot of eggs but they too are farm raised. I get sick from the chemicals in some chicken food which comes through into the meat and eggs. Unfortunately I can't eat dairy of any kind, or fruits or vegies. No sugar, carbs, or grains either. I have medical issues that caused my doc to take me off all those. So I eat meat and fat. That's it! I'm crazy healthy. The myth about red meat has been proven and started to be publicized in the past few years!
I concur. That statement that red meat is linked to diabetes is so old and wrong! Sugar and carbs promote diabetes. The AMA has even added this finding recently to their literature.
Adolf Hitler was a vegetarian his entire life. While he had many other well-known issues, I believe his diet of grain, legumes and potatos had a a contributing effect on his mental health. No fish/fowl/beef etc. is not a healthy regimen for humans and other carnivores. Non-meat proteins are not sufficient.
Wrong
Sad that myth was left in a MYTH BUSTING VIDEO 😂
Wow! You can use ground meat for dishes other than burgers? Who knew! Thanks, Mashed. So informative.
Swia Nema! I to have just been made aware of this glorious nugget of knowledge that ground beef is not limited to burgers! All this wasted time making lambloaf, and venisonballs!
Cardinal rule - when you shop a store like Walmart - DO NOT SHOP FOOD FIRST! Always get non-food purchases, then head to the food, ideally getting the fresh meat and vegies last. I hate when people abandon perishable food throughout the store or at the check out lane displays. If you cannot put the item back where you got it, at least hand to an employee so they can immediately take it back. This wastefulness only increases prices for everyone.
It's called mince here in the UK and there's tons of dishes we do with it.
There's no such thing as too much red meat. In fact, if I want a vegetable like cucumber, I'll look for a red meat-based cucumber substitute. I want the texture and flavor of the cucumber with none of the cucumber.
Cucumber is technically a fruit
@Ramiro Rodriguez you're a fruit
The picture of the butcher at around 3:19 blinked. Y'all freaking me out man. That was spooky AF
It's a slowed down video lol
Look into buying your beef locally and in bulk if possible. I usually buy a quarter of a beef (a whole cow) or split it with someone else. You get to pick some of the cuts, choose the fat content and package size of the ground beef, the thickness of the steaks, etc. and it usually ends up costing just a bit over the price of ground beef at the grocery store for everything, including steaks.
Eating lots of processed carbs leads to T2DM, and eating lots of red meat is not. Why blame the fat for what the carbs did?
the libs in gov. fooled everybody many many years ago . beef cures an iron deficiency that leads to death in vegans .
You should use the UK guidelines. USA's are too low to consider...
And I am Canadian.
Florescent lighting can turn the color of meat to a grayish color, I once worked at a place that put out fresh meat and in 6hrs. it was gray.
As someone who worked in butcheries for years, my best piece of advice is look at the colour of ground beef.... the redder it is, the leaner it is, the pinker, the higher fat content. If you see something VERY red and at a good price, I'd advise grab it, even if you freeze it. I have seen many occasions where very expensive and premium cuts are minced and put on heavy special discount price because they were headed to their use by date. I remember one occasion we must have minced about 50kg of beef fillet and sold it off as minced beef....It was sold at about 1/6 of it's regular price... I think I bought about 10 packs, and also called a bunch of people to let them know to come get it!
I sent this video to my vegan girlfriend, and she instantly blocked me... 😢
The sensitive type I guess?
Dump her
She did you a favor, now you can move on.
I enjoyed watching your video. Informative. 😀😁
8:58 The best way to thaw meat is still #1) Fridge overnight #2) is on an aluminum sheet tray/oven pan. Metal conducts heat and will defrost the meat. To verify look up Kenji Alt-Lopez for the science. #3) Water is a huge waste of energy and resources.
pfft... I just throw it in the pan frozen and scrape off the outsides as it thaws until there's no more frozen beef. Faster than anything else and you don't risk turning your beef into rubber in the microwave or getting beef drippings in your refrigerator.
@@JamesLarson47 No. Too much water by your method which results in no Maillard Reaction which means less flavor.
@@violetviolet888 nope, no water. plenty of flavor.
@@JamesLarson47
Throwing frozen meat in the pan takes absolutely forever to cook. 😅 Yes, you can keep turning it over and scraping off the meat on the outside as a thaws, but it takes a very long time, and you need to be able to cook it all at the same time together.
I just put my meat in the refrigerator overnight, and it’s super quick and easy to open the package up and throw it in the pan, chop it all up, and cook it.
If I forget to thaw it out overnight, I just stick it in my convection oven at 225° for about 25 minutes, then when I come back it has thawed out, and it’s ready to be cooked in the pan.
A bowl or two of water takes about 20m to thaw. I'll take it any day over a tray for 1+ hours or a fridge for 12+ hours.
I buy the ground round and petite sirloin steak when they are on sale at the local grocery (usually less than the lean ground beef) and have the butcher grind it.
05:40 Many people would beg to differ.
the modern medical community says red meat is healthy. we ate an animal based diet for hundreds of thousands of years and we were healthy. 65 years the gov. says carbs are best and no meat. now we are all sick and fat.
Are there really people that don't know or don't believe that you need to season ground beef? Damn, that's scary.
You don't NEED to season ground beef. It's just a good idea.
You should also mention that grain fed beef is definitely less in nutrients and higher in toxins compared to the grass fed beef (which is what cows are supposed to consume). We should understand that whatever the animal has been fed also ends up in our bodies. When your consuming animals and plants full of toxins and GMO based feeds you can understand why there are studies showing the dangers of red meat consumption. If we can teach any healthy eating habits it should be much more about the freshness and quality of the ingredients vs the amount you get. Unfortunately here in America we prioritize quantity over quality (hints our cheap homes, bad roads, lack of public transit and massive amounts of GMO food that is toxic).
What toxins are in the grain that they feed cows? Do you have sources for GMOs being toxic? I’ve heard lots of people and marketing campaigns talk negatively about GMOs but have never seen what exactly it is that makes them bad. Wouldn’t it be the same as if a farmer used artificial selection and bred different varieties or whatever? I’d definitely be interested to learn more if you have the info.
If you making a meatloaf do you suggest using Ground Chuck or Ground Sirloin?
Ground chuck, 70/30.
Background music is for people who have nothing to say.
Please explain how in the hell I'm supposed to pay attention to the smell though a sealed package.
Having cooked enough ground meat in my day, I know how long it takes to cook so I frequently walk away (granted my living room is connected to my kitchen) But I'm totally not gonna baby it. That's only if I have nothing else to prepare, of course. Also, didn't they post a video about microwave myths just recently about not using it to thaw meat? And the "moving around in the pan" is really just personal preference. So for dishes like lasagna and spaghetti bolognese, I don't really want the maillard reaction to form a crust on it. I like it more smooth, like a sloppy joe.
I cut all refined carbs and my health greatly improved. My energy is up, blood sugars down, immunity way up (no colds or coughs in several years), my weigh has dropped by several pounds and I do not ever miss the bread and other poor food choices. I know many others who have done the same with the same results so you need to do a proper study before saying poorly informed things.
That room temperature thing before cooking is another beef myth.....
"needs to reach room temperature before cooking" + "not safe to thaw on counter because bacteria grow more at room temperature"
You had the answer in the video but yeah..
Most of these tips don't even make a difference.
used to be inexpensive not anymore.
Your nutrition "facts" are several years behind and not well informed. You are repeating factoids and memes but have NOT done thorough research. People who cut carbs and eat more good fats and protein have far lower blood sugar, inflamation levels and far lower insulin, all markers for improved health. People with the problems are those who continue to eat refined carbs on top of eating heavy protein. A vast difference. Your continual badly referenced comments to salt, fat and other factoids are badly out of date.
taco bell!!!!
Putting meat in a cold pan with cold oil = it sticks to the pan really badly as it cooks.
How much oil should I add when cooking ground beef lol
ground beef dpen't need oil it cooks in its own grease. Some vegitile oils are wors like corn and mixed than grease
👍
how in one step you tell us to let it come to room temperature before cooking and in another saying don't let it sit on counter at room temperature because it grows bacteria?
Theres actually several health benefits to red meat but it's about balance. Even if it was the best most nutritional food there ever was if it's all you eat then your body will be lacking something and have too much of a good thing. And as the saying goes too much of a good thing is bad for you
Please turn off that horrible background music.
The leaner ground beef is wayyy healthier for you. Way less fat. Less calories. Less fat your eating. If dieting. Eating 93/7 lean ground beef is 20x better for you then 80/20. Thats self explanatory
@@Aron, as a carnivore, I get the fattiest meats I can find, and then I even add butter to it to add more fat! 😂 Our bodies need fat for so many reasons in order to function properly. Fat also helps us to lose weight! I recommend checking out some carnivore videos for a different take on this. ❤
As far as using a more fatty ground meat is better for meat loaf then lean, but this is totally incorrect. Totally faux pas. If you look at the bottom of the loaf after cooking it, you will see ALL of the grease and fat just laying there, and if you put it in the fridge after cooking, you will se the fatty build up like lard--lots of it. Very little fat and grease evaporates while cooking. So using anything less less than an 85/15 meat/fat mixture makes for a very unpleasant, grease filled pan of undesirable, unflavored pan of fat. Meat loaf takes a lot of spices, so lean is best. The less fat, the more flavor the meat loaf will absorb because of the low fat content. Using 73/27 is actually good for grilling as much of the grease and fat fall into the coals, and as it burns on the coals, it creates a good flame. This can add much more flavor to the hamburger. Hence, that is why it is called "flame kissed."
I prefer ground turkey....
You're way behind the science on this.
Not all supermarkets have a "live butcher" so you are stuck with pre-packaged stuff. And if you are lucky to have a "real butcher" you're going to be paying a lot for it.
THE BEST BURGER I EVER ATE WAS IN THAILAND WAS MADE OF SHARK MEAT!!!
That sounds wonderful. I would love to try one!
you are dead wrong on your fat %.... 30 % fat for meatloaf is just stupid, shrinkage will be way too high.
💘
Ground beef is inexpensive?! What planet do you live on? Unsubscribed.
This video is so WRONG! I have actually reversed my T2D by eating MORE RED MEAT #meatheals
Please stop with the pop culture references, it's a dated format for such videos
What is the point of that irritating “music”? It’s just AWFUL. 😣
Say ground beef one more time
Ground beef
Add oil to fry hamburger meat?? What planet u from??
ground meat?
Wear a hat when you eat ground beef
Red meats aren't that good for us?? In a video all about ground beef...makes sense...NOT...LOL
are you a biologist ?
@@deletethis5489 or course not
I like how well informed your videos are, but do us all a favor. Please leave out the movie clips. Also, cooking light is no longer called cooking light. It’s actually called eating well. Also, when you can, please do a video about Tovala.
Don’t ruin beef by mixing pork with it. God says eating pork is a Nono.
Santa says it's fine though so I'm fine with it.
"BS"!
Thankfully none of that nonsense is real.
kinda lame
First
get a job you bum