South Shore Meats hails the proper burger blend

August 12th, 2013

In selecting the proper burger blend, I like to keep it simple. At South Shore Meats we prefer the robust flavors of certain cuts, such as rib-eye, chuck, and hanger with the sweet tones of brisket blended in. Keep the fat/lean ratio at about 80/20 and cook medium rare.


Or perhaps you prefer the latest burger craze that was grown in a Petri dish by some scientists in the U.K.

The burger-hatched-from-stem-cells debuted in London last week with mixed results. While some are hailing it as a scientific breakthrough that could one day revolutionize the food industry, others are pointing to the real issue.


According to Josh Schonwald, a Chicago-based author who served as a tasting volunteer, the concoction lacks the fattiness of regular meat and could be described as an “animal-protein cake.”

Not what I want on my plate for the upcoming Labor Day cookout.

The scientists, funded by Google founder Sergy Brin, are experimenting with ways to grow meat in labs as an alternative to raising livestock, which (according to one study) contributes 18 percent of greenhouse gas emissions and uses 30 percent of the world’s ice-free land.

A noble effort, for sure, but misguided in my opinion. For one, if we are not raising livestock for beef, what are we doing with the livestock? Are they roaming the Great Plains? Wandering down Main Street? If the value of these animals is reduced by a meat-alternative, how will they be treated then?

The original All-American hamburger was created by grinding up trimmings from cut steaks that contain various pieces of steak and associated fat that when cooked has become an iconic American food staple. In fact, it is as much of a symbol of America as the automobile and a summer afternoon baseball game.

The alterna-burger is made using fetal bovine serum, taken from the blood of calf fetuses. The serum cost $250 a liter so the cost of producing the burger is astronomical. If the fake meat were to become accepted practice it is still at least two decades away from mass production.

Burgers have become a high-end product of late, with white tablecloth establishments opening up to accommodate the demand for the perfect burger. Hard to imagine the American public trading in rib-eye, chuck, and hanger with the sweet tones of brisket for fetal bovine serum…..

Leave a Reply

Your email address will not be published. Required fields are marked *