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Best place in MSP for ground beef

Today's New York Times has a really eye-opening story about common practices in processing ground beef.

It talks about how trimmings from multiple locations are combined by big processors. Some of these trimmings are more likely to carry e coli. Processors are even taking cheap trimmings, warming them, then centrofuging off the melted fat, treating the remaining meat with ammonia and using that.

Apparently Cargill does this. The article traced meat and trimmings from three locations including Uroguay that went into a burger with e coli that paralyzed a young Minnesota woman from the waist down.

We don't use a lot of ground beef. But where would you go for it?

The recent thread on best MSP places for steak recommended a few places, including Hill and Vale meat that is cut and processed by butchers at Steward. Does anyone know if they have H & V ground beef? Any other places you would go?

(Here's that recent thread on steaks in MSP: http://chowhound.chow.com/topics/640231

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  1. I tend to get my ground beef at the Wedge. They have meat from "Country Natural Beef" co-op (finished on grain and potatoes - but not corn) and Thousand Hills (100% grass fed). I like both of these - the Thousand Hills more for meat sauce or other sauce applications and the Country Natural (which comes in a wider variety of fat ratios) for burgers. To be honest, I have never asked exactly how they process the ground beef, but the butchers there are nice and helpful.

    2 Replies
    1. re: LauraB

      What's the difference in taste between the Country Natural Beef and the TH? I'm not sure I like the taste of 100% grass fed.

      How would you compare the two?

      1. re: karykat

        I personally think they both taste a bit "beefier" than supermarket beef (to me the taste is not much different, but just a bit stronger). I like the flavor of both and without a side-by-side test cannot really tell you the difference between the two (especially given the different applications I have used them in recently).

    2. When I saw this thread I just had to check it out even though I'm not in MSP(anymore). I saw that piece in the NY Times. It totally disgusted me. I thought, I'm never eating ground beef again! The market I go to here in metro Detroit(Hillers) claims they grind their own beef several times a day. I hope that makes a difference!

      1. I get mine at the Saint Paul farmers market.

        1. We get ours from Farm on Wheels at the St Paul Farmer's Market. We love their ground beef. However, it is grass-fed with no grain. Since you don't like that...I would try Bar 5. I've not had their ground beef but I've had their steaks (their beef is prairie-raised but they also get some grain), which are very yummy, I think more conventional taste.

          I'm a big believer in buying my meat directly from the (small) farmer. More accountability, less of these crappy shenanigans. I know that as long as they are not too mobbed both Bar 5 and Farm on Wheels will be happy to talk to you about their practices. I think they both participate in the Winter Market, for sure Farm on Wheels does.

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