Anybody Else Think Ground Beef isn't as Flavorful?

[Qs Laptop]

I have ground beef 3-4 times per week. Hamburgers, tacos, spaghetti, chili, etc. I usually get 85% for cooking and 80% for grilling burgers. When I make burgers on the grill I like them cooked medium--pink center with some juicing if pressed onto the grill. Usually, I use just salt and pepper to season, but occasionally I use Lawry's seasoned salt.

This price of ground beef is ridiculous in the past 6 months or so, and it keeps going higher. I tell myself it's the same meat as before but it just doesn't taste as good to me.

Anyway, lately I've just not found ground beef all that flavorful. It just seems to be bland. Anybody else notice this? Or is it just me?

 

[PaunchyPirate]

YES! Something has happened to either the beef or my taste buds. I just can't enjoy it like I used to. But for me, it's been over the last few years. Not just the last few months.

 

[Jerry1]

My guess is that it’s your taste buds changing with age or maybe even some new medication? I use more spices as I’ve gotten older. Mostly for variety, but I don’t think I notice subtle flavors like I used to.

 

[Andre1969]

Yep. Started around the year 2022...

 

[Kings over Queens]

Funny you bring this up.

I gave up hamburgers and pretty much steak altogether about 6 months ago. Last week I had a craving for a cheeseburger, and was sooo disappointed with it. Was bland.

 

[Qs Laptop]

My guess is that it’s your taste buds changing with age or maybe even some new medication? I use more spices as I’ve gotten older. Mostly for variety, but I don’t think I notice subtle flavors like I used to.

Not new medication. I asked DW the same thing and she said she had noticed it too. That prompted me to ask the group.

 

[Andre1969]

Now that I think about it, I honestly can't remember the last time I had beef. At least, like a burger, steak, or whatever. I ate a can of chili from Aldi the other week, but I dunno if that counts has having beef, or not!

 

[Qs Laptop]

Yeah, I haven't that steak in quite a while. I wonder if the blandness extends to cuts of beef like steak or beef roast? Anybody?

 

[Just_Steve]

Post Covid I have been using a ton more spices on everything. Everything I eat the flavor seams a bit blunted.

 

[Lorenzo]

I don't generally buy pre-ground beef, so I can't opine on whether the flavor has changed. I see so many options in the supermarket these days, though: organic, grass-fed, 100% grass-fed, Wagyu, etc. For burgers or even bolognese sauce, I like 100% chuck. Grass-fed in a burger would be best, to my palate, but that's a splurge.

Instead of buying pre-ground, I run a chuck steak through the meat grinder so I can choose the cut and control the grind size; a slightly coarser grind than what you find in the supermarket can be pleasant. I tried an experiment with various combinations of cuts of beef, including brisket, ribeye, and crazy cuts like oxtail, to see if I could find the "ideal" blend. Nah--chuck still wins, with its good flavor and inherently convenient fat-to-lean ratio. I once tried grinding 100% ribeye, and the result was a too-fatty mouthfeel for little flavor gain. While the adage "fat is flavor" probably holds true most of the time, I think there is a ratio that works best for burgers. I have tried pre-ground Wagyu, which I think was pretty fatty, and it was okay--not enough of an improvement over chuck to tempt me to buy it again. While a beef flavor bomb, I would draw the line at grinding dry-aged beef, too. No. Just no.

For chili con carne, Asian-ish stir-fries, etc., I cut the pieces by hand to the size needed. Chuck for chili, round or flank for stir-fry.

 

[Midpack]

I really don't have any idea, but with prices going ever higher, it would not surprise me if the place you're buying from has changed their supplier to find a lower cost alternative. Lower cost would probably mean something was sacrificed. I never eat ground beef anymore except in hamburgers, and with all the condiments I can't tell much difference.

And of course it may be due to all the other factors above. It's well known our taste buds deterioriate with age. My father, who loved to cook, lived into his 90's and nothing had much taste to him anymore his final few years.

 

[GenXguy]

It's been a few months since I had home made hamburgers from fresh ground beef, but nothing jumped out at me as any different. I don't overload condiments, and I use bread rather than a big bun.

 

[deserat]

I don't generally buy pre-ground beef, so I can't opine on whether the flavor has changed. I see so many options in the supermarket these days, though: organic, grass-fed, 100% grass-fed, Wagyu, etc. For burgers or even bolognese sauce, I like 100% chuck. Grass-fed in a burger would be best, to my palate, but that's a splurge.

Instead of buying pre-ground, I run a chuck steak through the meat grinder so I can choose the cut and control the grind size; a slightly coarser grind than what you find in the supermarket can be pleasant. I tried an experiment with various combinations of cuts of beef, including brisket, ribeye, and crazy cuts like oxtail, to see if I could find the "ideal" blend. Nah--chuck still wins, with its good flavor and inherently convenient fat-to-lean ratio. I once tried grinding 100% ribeye, and the result was a too-fatty mouthfeel for little flavor gain. While the adage "fat is flavor" probably holds true most of the time, I think there is a ratio that works best for burgers. I have tried pre-ground Wagyu, which I think was pretty fatty, and it was okay--not enough of an improvement over chuck to tempt me to buy it again. While a beef flavor bomb, I would draw the line at grinding dry-aged beef, too. No. Just no.

For chili con carne, Asian-ish stir-fries, etc., I cut the pieces by hand to the size needed. Chuck for chili, round or flank for stir-fry.

Do you add spices to that? I have a Kitchen Aid mixer with the meat grinding attachment. Your idea above sounds intriguing...I may try it.

To OP-I've noticed flavor loss as well with beef. Don't know if it's age, the beef itself, the cows, what they eat....but it is different. I did buy some local grass fed but it didn't seem to improve the taste...

 

[Sorcerer]

I can hardly stand to eat ground beef anymore, except burgers. It tastes chewy to me...no matter how it's cooked.

We pretty much only eat ground deer now. Much better. Not chewy at all. Thankfully we have around 120lbs in the freezer.

 

[flyoverstate]

It is not your imagination. There has been a radical shift in the past few years to source ground beef from Australia and South America. How fresh do you think that is? Here in ranch country, you can get locally sourced ground beef, if you are willing to pay $10.00+/lb.

How Much Beef The US Really Imports Versus What It Raises At Home - Tasting Table

While the U.S. is home to many ranches, you might be surprised to learn exactly what kind of beef is raised where — and how it's used.

www.tastingtable.com

 

[audreyh1]

Funny, because we don’t eat regular ground beef at all, not even burgers. The texture just never appealed.

But I wonder if part of it is using lean ground beef?

 

[silvor]

Look up Pink slime.

Lots more ligaments, cartilage and just throwaway in hamburger now. It’s still “beef” according to the government.

 

[Amethyst]

Maybe that's why I can hardly find a plain burger any more. Everywhere we go, they load them up with sauces, melted cheese, aioli and other such glop - all of which I hate, are full of sugar and bad for me. I suppose it justifies the $25.00 price, which has become common for a burger. And it fools other people, who enjoy glop, into thinking the sandwich tastes good.

 

[Qs Laptop]

Look up Pink slime.

Lots more ligaments, cartilage and just throwaway in hamburger now. It’s still “beef” according to the government.

Yes, I know about Pink Slime. Pink Slime has been in ground beef for years and years. I'm only noticing that ground beef seems a bit flat in flavor in the past 6 months or so.

 

[Qs Laptop]

I can hardly stand to eat ground beef anymore, except burgers. It tastes chewy to me...no matter how it's cooked.

We pretty much only eat ground deer now. Much better. Not chewy at all. Thankfully we have around 120lbs in the freezer.

So far you are in the lead for the most off-topic post in this thread. I am certain you will not win, though.

 

[Qs Laptop]

Funny, because we don’t eat ground beef at all, not even burgers. The texture just never appealed.

But I wonder if part of it is using lean ground beef?

Like I said I use 80% for my hamburgers, 85% for my cooking ground beef. That is not what I consider to be lean ground beef, which I take to be 90%, or 93%.

I've not changed my hamburger habits but the flavor has changed on me. I'm wondering why and if others have noticed too.

 

[MichaelB]

I really don't have any idea, but with prices going ever higher, it would not surprise me if the place you're buying from has changed their supplier to find a lower cost alternative. Lower cost would probably mean something was sacrificed. I never eat ground beef anymore except in hamburgers, and with all the condiments I can't tell much difference.

No way to know if this is the case, but it sounds possible.

 

[IncomeOriented]

Yes hamburger can vary in flavor. We find the hamburgers at Applebees are really good. The hamburgers from the local diner, not so great.

When we cook at home, the hamburger we get from our local store (Hannaford) is really good, but the same thing from the local Walmart, is just bland. Both are cooked the same way. So yes, the flavor varies.

 

[Qs Laptop]

It is not your imagination. There has been a radical shift in the past few years to source ground beef from Australia and South America. How fresh do you think that is? Here in ranch country, you can get locally sourced ground beef, if you are willing to pay $10.00+/lb.

How Much Beef The US Really Imports Versus What It Raises At Home - Tasting Table

Maybe we are importing ground beef but the article says this has been going on for the past few years. That doesn't explain why ground beef tasted good to me until about 6 months ago.

Furthermore, the article states,
"American ranchers mostly focus on producing high-quality, marbled cuts like steaks and roasts,"

So American ranchers have figured out how to raise cows that only produce beef that is suitable for ribeyes, porterhouses, new york strip, prime rib, and tenderloin? I don't think so. Hamburger is chuck roast and other beef trimmings that are mixed with fat to reach the desired fat ratios.

 

[MichaelB]

It is not your imagination. There has been a radical shift in the past few years to source ground beef from Australia and South America. How fresh do you think that is? Here in ranch country, you can get locally sourced ground beef, if you are willing to pay $10.00+/lb.

The freshness may be an issue or not, but just the fact that cattle raised in Argentina or Brazil may have have been fed differently could lead to the OP’s taste concern.