Ground Beef: Tough to Tender

You may have seen the “tubes” of ground beef in the major grocery store chains that are at least slightly (and usually much) cheaper than the stuff you find in foam and plastic wrap.

If you ever try it, you’ll quickly realize that it’s cheaper because (among other reasons, I’m sure) it’s pretty tough stuff. There is, however, a hack. You can use a food processor to make the tube beef even more tender than the stuff coming from the butcher shop (even my one-year-old son with 7 half-teeth can eat this easily.)

  1. Break your meat up into 1/2 pound to 1 pound batches. (I used 3/4 pound batches. I can tell you that, based on the size of my food processor, 1-1/2 pounds was too much. You’ll also want to keep your batches in the refrigerator until you’re ready to use them. If you don’t, the fat will start to cake on the sides of the processor.)
  2. Break each batch up into 1-inch pieces. Place the pieces into the food processor. Process until the meat bunches up in the food processor. Turn off and redistribute the meat evenly. Process again until a ball forms and starts rolling around.

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