15% here is £5.40 per KG, big difference to the £3.38 per KG 20% I get.
Protein too high
Shortstuff
(Allie)
#21
ctviggen
(Bob M)
#22
Grass-fed 80% is on sale next week, and it’s $6/pound. Grass-fed, bone-in ribeye is $12/pound.
Meanwhile, top round cut for London broil is $3/pound. That’s why I eat a lot of top round, though I’d prefer a roast (which is just a bigger, thicker hunk of meat).
Shortstuff
(Allie)
#24
I just buy the pack sizes that are available. Some are sold in 750g packs but the 20% I get is only sold in 500g packs.
ElgynsToy
#25
I’m actually starting to get a bit pissy with Tesco of late because they always have a ton of 0% fat and reduced fat options on all of their stock, and never any of the full fat versions -_-
I’ve had this problem for 3 weeks in a row now trying to buy things like creme fraiche and cream cheeses. Drives me nuts.
I order all my meat, fish and eggs and most of my cheese online from specific sellers, but I like to use having to go to Tesco for my veggies and extra bits as an excuse to get on my bike for some additional exercise. I guess it still does that though, even if I end up coming back with only half of what I went for xD
Rusty
#26
Asda. It’s only on a Wednesday night on the 8pm-10pm and 9pm-11pm slots.
I guess they have regular customers and want build the round. So we always take advantage. But its been 2 years and still always £1.
Rusty
#27
Oh nice. So its a website that delivers. Do you know what the total weight of the box is? Looking at them cuts I guess the bones will weigh 15% of the total.
Can you send me the website? I’m going to get a chest freezer so I might use them.
Rusty
#28
You are very lucky. This is not a standard product over all tesco stores. You may even find that if you did a side by side taste test between the standard 15% and the 20%, they could be totally different.
The 20% is most likely from a local producer that supplies reasturants or smaller butchers, but has enough product to get a tesco contract. So it is probably much higher quality.
I never see prices like that round my way.
ElgynsToy
#29
That’s kind of bizarre tbh. I’m in Cambridge, and Tesco has the same thing here. It’s on their Aldi price match thang.
Rusty
#30
Nice! My nearest tesco is Diss, not far from Cambridge but they have never sold this 20% mince.
ElgynsToy
#32
Ngl, I had to look up Diss because I’d never heard of the place xD But in fairness, I’m not a Cambridge native and I bloody hate it here. But here is where I am for now, at least ; )
Rusty
#33
The big question is… do you add an egg to bind the patties?
It’s a point of contention in my family. My mum insists its needed, my dad swears he can taste the egg and hates it.
PaulL
(You've tried everything else; why not try bacon?)
#34
Most meatloaf recipes have a binder, but I’ve never heard of one being needed for burger patties. I just mush the meat together and hope for the best, lol! It’s rarely a problem.
Shortstuff
(Allie)
#35
Nope, add nothing at all, except sometimes salt, pepper or other seasonings. Cheap little hand held burger press and the burgers hold together just fine.
ctviggen
(Bob M)
#36
Though supposedly you only salt the outside, as salting the inside (eg, while making the burgers) causes the burgers to be tough. I’ve never tested this, but it’s what it says here:
Rusty
#37
Nice. I think that’s the best way.
I like doing smash burgers. So each pattie is about the size of a good ball, but you press them hard onto the pan so then squidge out super thin.
They cook in under a minute, the edges break up and caramelise. then you can stack them burger cheese pickle mustard burger cheese pickle mustard burger.
Shinita
#38
It works without eggs but I obvioiusly add some egg yolk to all my patties (they are pork but it wouldn’t matter, I add egg) as eggs make everything better in my opinion 
But I add very little. It makes it softer and more sticky anyway but it’s not a big difference… Raw ground meat wonderfully sticks together either way, at least I never find any that didn’t.
I saw some burgers in the hypermarket last time but didn’t check what they contained… Surely no eggs but hopefully mostly meat? I will check it, I fancy some deer burger* for the next time I want ruminant meat as they are one of the cheapest options and I like deer.
*But I think that over as it’s still ingrained into us that one never ever ever ever should buy ground meat, we should make that themselves.
ctviggen
(Bob M)
#39
In the US, I think it’s opposite: I’m the only person I know who has ground their own meat. And even I don’t grind it that often, but it is better tasting when I do.