Mad Butcher Premium Beef Patties

[Pseudonym]

I'm puzzled. According to the box, two Mad Butcher Premium Beef Patties contain 26g protein, 10g carbs, and 10g of fat. That sounds much too good to be true.

They're probably full of sodium, but still... There's got to be a catch, surely? :?

[IronGame]

Not sure about that one, whats the % of old chinese news papers? :pfft:

But there ground rump is a staple in my cutting diet, very lean and tastes good

[Lyndon]

I agree!!! i used to buy these too and was VERY skeptical.....hmmmm

i cant find the patties new world used to have that were 100% beef no bread or onions or any shit like that just 100% meat! they were nice and big too

mustve stoped maken them

[Lyndon]

Not sure about that one, whats the % of old chinese news papers? :pfft:

But there ground rump is a staple in my cutting diet, very lean and tastes good

if u didnt know , run ya tap on hottest and chuck ya fried steak into a siv and run under the hot tap and all the fat rinses out then throw back in the fry pan and cook a bit more

makes cheap mince(fat) very very lean mince

[Cammo]

if u didnt know , run ya tap on hottest and chuck ya fried steak into a siv and run under the hot tap and all the fat rinses out then throw back in the fry pan and cook a bit more

makes cheap mince(fat) very very lean mince

http://www.teachfree.com/uDocs/Reducing%20Fat%20in%20Cooked%20Ground%20Beef.pdf

:nod:

[fudoc5]

i don't often trust the nutrition labels for their patties because they usually approximate the values,with huge errors.

so i usually buy a s@#t load of steak or snitchzel steaks which are cheaper,and chuck them in the blender/mincer to make my own patties. that way at least i know theres not much fat or carbs in them

[Pseudonym]

There are so many foods I'd love to run an independant analysis on... Anyone know a friendly food science uni student?

[blairandkelly]

"if you want good food , make it yourself" i also make my own mince , also my own sausages

[joelbell]

Not sure about that one, whats the % of old chinese news papers? :pfft:

But there ground rump is a staple in my cutting diet, very lean and tastes good

I wouldn't be suprised if the cows were fed chinese news papers. I don't know about you guys but mad butcher meat seems to always taste really old.

[blairandkelly]

iv never had a problem with mad buttys meat , id say more of a local issue. export meat warehouse on the other hand is the pits

[Pseudonym]

It may just be my local outlet here, rather than the entire chain of Mad Butcher stores, but I have two gripes:

1) The steak is too bloody. I'm no butcher, but aren't you meant to let it hang to drain the excess blood? Whatever, this stuff is practically swimming in its polystyrene tray, and stews when you try to grill it.

2) The "ground chicken breast" tastes very odd. I made a meatloaf with it (I think someone posted a recipe for that here) and boy it was weird. It's only very recently that I realised the funny taste was a bit like liver - but when has chicken mince included offal?

Still, they do have some excellent sausages... (although from memory the nutritional figures on them also looked too good to be true)

[blairandkelly]

1) The steak is too bloody. I'm no butcher, but aren't you meant to let it hang to drain the excess blood? Whatever, this stuff is practically swimming in its polystyrene tray, and stews when you try to grill it.

id say they are in too much of a hurry , was it rump pseudo? rump is generally more bloody then sirloin or fillet , try grilling at a higher temp and you should be fine and remember only turn steak once !!

[IronGame]

Yeah the best way to keep red meat is dry hung, vac paced if the next best thing. Buy really thick steak fat on if possable, put a string through it and let it hand in the fridge for a couple/few days before you cook it.

Aged beef is fantastic, aged chicken on the other hand, not so good!