I'll have a beef patty - - - hold the water.

Yes, I am a cheap S.O.B. (Sweet Old Boy). I usually get my ground been at the Muni Market in Chapala.

Yesterday, I was at WM and they had s good price on "ground beef." I got two packages and put them in the fridge, not the freezer.

Took them out this morning to repackage them and a close look showed not ground beef, but some kind of beef slurry. I inspected further.

I didn't need a Mass Spec to quickly determine there was a large amount of water (and I know the difference between water, blood and beef juice) had been added. When I tried to cook a patty for a breakfast burger, It wouldn't hold together, and when I pressed it with a spatula, what came out boiled and evaporated (water does that).

So if it matters to you, look carefully at any pre-packaged beef you buy.

I had the exact same experience with some ground beef I bought at Walmart. It's like they put frozen beef in the grinder or something.

CanuckBob wrote:I had the exact same experience with some ground beef I bought at Walmart. It's like they put frozen beef in the grinder or something.

You live close to the Muni Market, do you shop there?

BTW, same genre with eggs. At the Muni Market they sell by weight; at WM, Soriano, they sell by the package. I have seen some eggs at WM that were the size of quail eggs.

I don't consider Ajijic to be close to the Chapala Muni market so no I don't shop there.

CanuckBob wrote:I don't consider Ajijic to be close to the Chapala Muni market so no I don't shop there.

Another error by me. I thought you did.

My negative experiences with the meat from WM were enough to stop buying it there long ago. Between the date changing and the gray stuff lightly covered with red stuff, I have zero trust in it.

I'm reasonably happy with Tony's market, but I don't buy "hamburger" there, either. I buy the sirloin pieces and have them grind it. Makes fine burgers. But then, I like 'em lean.

Some markets and other sellers, as well as those NOB, have turned selling to the public into a fine art of creating the consumers.

I worry more about health than price.

And right-on Gringal on that red covered stuff to disguise outdated chicken that wouldn't pass the sniff-test of any decent cook.

I am very health conscious and believe that it's better to spend more money on quality food than on drugs to cure your ailments.  The burgers I make from the ground sirloin are a budget saver as well, in an area where the restaurants feel comfortable offering a good burger for over $100 pesos.  Granted, this includes fries, but I think most people could agree that fries are the unhealthiest way to eat potatoes. (And to get good and fat).