All too often grinds get the short end of the butcher shop stick. It doesn’t matter if it’s ground beef, pork, lamb, beef&bacon, whatever, people’s gaze seems to slip right past these cheap and delicious alternatives to big hunks of meat. It’s a shame really, because grinds are not just a sustainable way to utilize every part of an animal, they’re also a great way to stretch out an already over-taxed food budget. One of the biggest complaints you hear about high-quality meat is that it’s too expensive - and that’s certainly true, meat raised without antibiotics or hormones out on pasture simply takes longer and costs more to get up to market weight. But many times those same people are complaining about the $30 a pound beef tenderloin, while ignoring the $5 a pound ground beef right next to it. Two pounds of ground beef, turned into something delicious like bolognese sauce, taco meat, or sloppy joes can easily and cheaply feed a family of five - no expensive tenderloin needed.
Working to ensure that every person, within every budget, has equal access to to sort of clean, well-raised meat that I sell is a passion of mine. Just as working with small, local farmers benefits my community, feeding people who might not have the means to pony up for a $40 steak has just as much impact. Ground meat is an excellent way for a butcher to sell a great quality product for a great price, while also utilizing every part of an animal who’s life he greatly values