HOW’S THE BEEF?

Brian Horn, a public relations expert, said that Consumer Reports tested 458 pounds of ground beef from across the nation and found more than 80% contained at least two types of dangerous bacteria.  “Interestingly, beef that was produced conventionally (on feedlots, with antibiotics) had twice as many superbugs as beef that was sustainably produced.”

The Consumer Reports’ investigation comes as food poisonings are striking an estimated 48 million people in the U.S. each year with beef being a top cause of outbreaks. Compounding the issue, Americans often prefer their beef on the rare side. The grinding process used to produce ground beef can distribute bacteria throughout the meat and if it’s not cooked properly through to the center, the potential for getting sick increases. 

Reports suggest that no matter what ground beef consumers buy, cooking it to 160 degrees Fahrenheit should kill harmful bacteria. “Meat should be stored properly before and after cooking since bacteria can multiply rapidly at temperatures above 40 degrees. If you’re reheating leftover burgers or a casserole with ground beef, get it to 165 degrees.”

You probably don’t realize it, but steaks and other cuts of beef that you buy in grocery stores or restaurants may have been run through a machine that punctures them with blades or needles to tenderize them. Unfortunately, the process also can drive bacteria like the deadly pathogen E. coli O157:H7 from the surface deep into the center of the meat, where they are harder to kill. That can increase the risk of illness for people who eat that beef rare or medium rare.

Restaurant owners are not going to reveal the goings on of their purveyors.   However, there is something you can do when purchasing your meat.  Go to a butcher.   Years ago, that is what we did.  Ottomanelli Brothers have a few places in Queens, one of which is located in Woodside at 61-05 Woodside Avenue. 

Frank insists that when you want ground meat that you see the piece you’re getting so you can just the freshness.  We looked at Prime Chuck Steaks, top grade only and nicely trimmed with just enough muscle and fat.  “Ground beef that you buy in supermarkets are packaged with oxygen, carbon monoxide and nitrogen.  The small amount of nitrogen makes the meat look fresh.  The government wants the stores to place a sign on the packaging saying that the color of the meat does not indicate the freshness. The meat can be there for 20-30 days and still look fresh.  If the meat turns black a few minutes after opening you can certainly tell how old it is.”

Perhaps you want a combination of chuck, brisket and short rib.  You’ll get to see each cut. Although you can get this combo via Fresh Direct, using Pat La Frieda, you don’t get to see the actual meat being used. Burgers are 6oz at $6.99 lb. and have the sealed packaging.  Ottomanelli  does have premade 8 oz burgers, freshly prepared each day, all costing $6.99 per pound.  Beef are a combo of cuts.  Turkey burgers (with spinach and feta cheese), chicken burgers and lamb burgers are pre-seasoned. and deserve an "OMG"/  A test of a good burger is to NOT pile it up with stuff.  Have a salad of arugula, cilantro, scallions and cucumber on the side. Drizzle with olive oil.  You should be able to taste the burger itself. 

I tried the ground prime chuck and it was amazing!  I loved the turkey, chicken and lamb burgers perfectly seasoned and with no bun. 

As for fast food burgers, Fuhgetaboutit!  Do you think that they can sell burgers for $1?  If they are “all beef”, you don’t know what part of the animal is actually is.  If not, say “hello” to soy fillers. 

Cost wise, the 8 oz burger will run about $3.50 or you can break it up in two 4-oz burgers at $1.75 for each. Buns are great for being able to pick up the burger in your hand, but not the most nutritious , unless you buy Dave’s Killer Bread. 

While you’re there buy a fresh mozzarella coming from the Arthur Avenue section of the Bronx.  The company starts from the milk, first making the curds.  If you are a lover of bacon (aren’t we all), there’s nothing like slices of fresh bacon without nitrates or nitrites. 

If you want the best meatloaf, get a combo of beef, veal, pork and your favorite recipe.  A can of Italian San Marzano tomatoes will make a hit.  Manga!

FRESH DIRECT IS GETTING STALE

Due to a disabling situation I have been getting my groceries delivered. It puts me in the situation that I am depending upon the store or company to do my shopping.  I had high hopes for Fresh Direct until lately. Yes, they do take off the cost if you have issues with the items.   However, what’s the point if most of the items have issues and I still need my groceries.

The first time I ordered artichokes, they came out perfect.  Totally closed, no brown spots, no pointy leaves to stab you, meaty stem, and when cooked, the “hair” on the top of the heart didn’t even have to be removed.  Not so now.  They are already brown, bitter near the stem which you can’t even use.  I don’t know if all artichokes that you buy everywhere are coming from this same company out in California.  Perhaps they need to change the company or they just don’t care.   Then again, is the person “shopping” choosing the best there is?

My last order had a bunch of bananas…Dole.  It came not just in the plastic bag, but was engulfed in some kind of rubbery paper.  As usual, I put the whole thing on my counter to ripen.  A few days later, I tested to see if they were ripe.  Opening the cushy thing I noticed one loose banana.  I thought that perhaps an extra banana was added due to there not being enough in the bunch.  I put that one in the fridge to eat.  Later, I took the rest and threw it in the fridge vegetable bin.  The next day, wanting another banana, I was about to open the plastic bag but there was a hole already in it.  Inside, one the bananas was separated from the bunch.  I tasted it and it was mushy, not like soft due to being overripe.

I thought I’d save a bit on fish by getting the small chunks of fresh fish.  “Whatever is in the catch” as they say.  It’s supposed to be mixed according to the website and photo.  I did it a few times and concluded that I’m getting the sort of leftovers from when the fish are trimmed, like the part of the salmon closest to the skin.   I can taste this when I cook it up. 

I tried an avocado that wasn’t a Hass.  It didn’t ripen until 6 days later, was already brown on the outside and tasted awful.  

Ready- made food. Oy!  They have a kitchen and access to fresh foods.  Yet, it is obvious that they use canned or jarred vegetables.   One salad had a hard- boiled egg.  They used eggs that are pre-hard boiled and containing some solution.  Deli meats.  Pre-cooked bacon.  Enough with the additives!!  What’s “fresh” about that?

I did a comparison on dates with Ronnybrook Farms milk.  Sell by date was less than two weeks whereas getting it at the Green Market in Forest Hills had a longer date.   Hmm…they are coming today to replace pork chops that had a “best if used date” 3 days away from the evening it was delivered.  Package is weighing 1.37 lbs. vs the package being picked up weighing 1.78 lbs.  Not getting charged for the switch but price is higher due to their raising the price. Not my fault.  Customer service must be getting tired of my voice.   

I had been ordering ground beef with the Pat LaFrieda name on it.  Now I find out that the meat you find in your supermarket that is sealed is injected was gases to make it look fresh.  No law saying that it has to be labeled.  I think it’s time to go to the butcher and do my own cooking.   More problems with store bought beef. Tune in next week.

WINNING A QUARTER HIND OF BEEF AT FAIRWAY

Imagine that your raffle ticket was chosen and you are the winner of a 230 lb. quarter hind of beef. What do you do other than claim it? Elizabeth Dusman of Manhasset Hills, NY, had the winning ticket due to the celebration of Fairway Market's grand opening of their store in Douglaston (Queens), New York. Fortunately Fairway Market's head butcher Ray Venezia was there not only to present the hind but to cut it up for her and her husband, Frank.

The demo was open to the public as Ray explained what types of cuts she could choose from each part of the quarter that had a retail price of about $1200. The Dusman's intended to borrow someone's freezer as well as sharing with family and perhaps a friend or two. Frank's mother, Maria, was also present for the present. With 12-year old son Eli and 14-year old Errol who both love beef, I don't think there will be problem. Perhaps her long time friend Paula, who attended, may be enjoying some of the beef as well.

I asked Elizabeth why she came to the store in Queens, living in Long Island's Nassau County, considering that there is a Fairway Market in Plainview. She said that the distance from Manhasset Hills is much shorter and was pleased as punch to find that a Fairway Market opened so much closer to her home.

I later followed up by asking about her first meat meal. Here is what she said. "The evening that you called we were eating the sirloin steak. It was marinating for a couple of days in a mixture of equal parts soy sauce and olive oil. For every cup of liquid, throw in 2 or 3 whole cloves of garlic and a teaspoon of sugar. Mix it in the blender- you'll see that it whips up nicely. It is a tasty and simple marinade. Frank and I set up a whole wrapping station when we got home. Most of it was wrapped in freezer paper and then either plastic wrap or the ziploc bags. Altogether it was an exhausting day.