I've always been happy with brisket, ribs and beef tenderloin from Sam's. Last year, I bought a case of ground beef for the deep freeze. It's really disappointing. I can't say for sure, but it seems like there is some type of filler in the meat. Anyone else had issues with their ground beef, or did I get a bad batch?

Sorry I don’t go to sams, but I wonder if it was in the tubes?
The kind you don’t actually see the meat?
I have never been a fan of that, just wondering-

We get it regularly, it’s a large pack, always been good

We used to get the 10 lb chub of the 93/7 lean and it was always good.

When we were buying it there, it was in a tube/chub, but it was wrapped with clear plastic, so you saw the actual meat you were buying.

I've started buying the 90/10 angus formed into patties. It's very good, well priced, and easy to use. The patties are app. 1/2 lb. each, and I freeze two in a quart bag.

Bought a package of about 4.6# of 88/12 the other day. Had burgers last night and they were good.

You will have better luck with 80/20, 78/22, or 76/24 for burgers. And to the original question commercial ground meat has to be 100 percent if they say its 100 percent what they grind up is all over the chart. Old dairy cows dont make good ground. Preferably you want ground chuck, from a steer.

I've always gone with 80/20. Maybe I ended up with old dairy cow.

Cooking fatty hamburger meat always reminds me of this....shrinkage.

Lol, the extra fat gives you a little room for error. If dry burger is your thing by all means 90/10 away.

called MEAT GLUE..

Pink slime? That's used as a filler.

The grinds aren't that precise. They can claim it, but its just not.

Always bought Costco hamburger always good but since Covid supply chain issues, it has not been good. It seems to have excess fat but has the same fat specs on the label ... just weird. We assume not the same meat supplier.