I used to be happy with the ground beef from Rimping Supermarket; but now they found a new trick. Instead of increasing the price (again), they increased the fat content, so it's getting a little bit to much.

Today I went to Tops Supermarket and the ground beef there looked even worse. Almost white in colour.

So; does anyone know where to get good ground beef?

I know what you mean.

It was possible to tell the difference between ground beef and pork, by the deep red colour of the beef.

Not anymore!

I know what you mean.

It was possible to tell the difference between ground beef and pork, by the deep red colour of the beef.

Not anymore!

They stopped putting red food coloring in the beef? ??

I know what you mean.

It was possible to tell the difference between ground beef and pork, by the deep red colour of the beef.

Not anymore!

They stopped putting red food coloring in the beef? ??

You could be right, but beef is much redder than pork anyway.

I noticed that the fat content has increased considerably.

I buy it rarely, but for regular beef eaters an email to Rimping might help, they are quite helpful.

Most places with a butcher department will probably grind up any kind of beef for you? (Including Rim Ping, Makro, etc.)

Then perhaps just mix with the fatty stuff to get to the desired level, and there you go.

Most places with a butcher department will probably grind up any kind of beef for you? (Including Rim Ping, Makro, etc.)

Then perhaps just mix with the fatty stuff to get to the desired level, and there you go.

Will they trim off all the fat and still charge the same per kilo?

Generally, you see the meat you want, choose it and get it weighed. That's what you pay. If you want that hunk ground up, they will do that, often no charge. If you want the outside fat trimmed off prior to grinding, ask for that. Give the fat to your dog or mother in law. But regardless of what the butcher does after the price is determined, that price will not change. Seems very sensible to me.

If you want to eat fatty, cholesterol laden beef, fine. But besides the clogged arteries, there will be a price to pay.

Generally, you see the meat you want, choose it and get it weighed. That's what you pay. If you want that hunk ground up, they will do that, often no charge. If you want the outside fat trimmed off prior to grinding, ask for that. Give the fat to your dog or mother in law. But regardless of what the butcher does after the price is determined, that price will not change. Seems very sensible to me.

If you want to eat fatty, cholesterol laden beef, fine. But besides the clogged arteries, there will be a price to pay.

Good idea I don't have to cook it for either

Minced beef at Makro Hang Dong 290 THB today looked very lean.

Pork mince looked awful .. from very old boars (too dark) and way too much fat even in the premium mix.

I'd consider the sanitation at RP as I went there a on Tues and bought a sirloin steak at over a 1000 bht/kilo. The counter help, I wouldn't insult butchers by calling him one, took the whole cut to the back and cut me off a piece twice as big as I asked for as he obviously had no idea how big a 200 bht = 200 bht looked like (7 oz or a regular restaurant size in the West for you consumers). First I was surprised that he didn't do it by hand until I heard the saw cutting realizing that it was frozen. But it got scary as he weighed it on a scale which had dried blood on it and was in need of a good clean. I then only imagined how sanitary the table saw was! So if this is the cleanliness of the scale the the customers can see I would be very wary of the grinder as exposing meat to air to the degree that grinding does it must be kept clean!

Minced beef at Makro Hang Dong 290 THB today looked very lean.

Pork mince looked awful .. from very old boars (too dark) and way too much fat even in the premium mix.

OK; I will try Makro. I have only seen frozen minced beef there before.

I buy mine in bulk from the muslin ladies on the market - I get 2 or 3 kilo's at a time and they mince it after they've weighed it. They know me and they know that I only buy mince and will usually pick out the right cut for me; I've got them to understand now that I want a bit of fat in it - not a lot, but without any at all the taste is very muted. I got buffalo meat once from the market at Chiang Mai gate and it was so lean it bordered on being unpleasant. I had to buy some with quite a lot of fat in it to mix up with the rest of it.

The hygiene on the market isn't great, but we're not dead yet and we've never had ill effects from the pork, chicken and mince I buy almost every day. The way I look at it is that when it's on the markets you can see how grubby things are - in supermarkets, it's hidden behind a wall but the staff probably do the same as they do on the market (if not worse, because there's nobody watching what they are doing).

Minced beef at Makro Hang Dong 290 THB today looked very lean.

Pork mince looked awful .. from very old boars (too dark) and way too much fat even in the premium mix.

OK; I will try Makro. I have only seen frozen minced beef there before.

The minced lamb from NZ at Makro is pretty tasty, a bit fatty but that's lamb for you.

Mince beef at Makro is disgusting, beware.

Tops and Rimping are the best. Northern Farms used to be good but the stench of the shop puts me off now.

Minced beef at Makro Hang Dong 290 THB today looked very lean.

Pork mince looked awful .. from very old boars (too dark) and way too much fat even in the premium mix.

Ground pork at Rimping Hang Dong is great. Not too much fat and good taste cooked.

I'd consider the sanitation at RP as I went there a on Tues and bought a sirloin steak at over a 1000 bht/kilo. The counter help, I wouldn't insult butchers by calling him one, took the whole cut to the back and cut me off a piece twice as big as I asked for as he obviously had no idea how big a 200 bht = 200 bht looked like (7 oz or a regular restaurant size in the West for you consumers). First I was surprised that he didn't do it by hand until I heard the saw cutting realizing that it was frozen. But it got scary as he weighed it on a scale which had dried blood on it and was in need of a good clean. I then only imagined how sanitary the table saw was! So if this is the cleanliness of the scale the the customers can see I would be very wary of the grinder as exposing meat to air to the degree that grinding does it must be kept clean!

Any meat raw is going to have bacteria. Once cooked well it is all safe.

Mince beef at Makro is disgusting, beware.

It's not very flavorful but I wouldn't call it disgusting. At least at Makro it's fresher than Big C, Tesco and the like which are pretty horrible.

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I'd consider the sanitation at RP as I went there a on Tues and bought a sirloin steak at over a 1000 bht/kilo. The counter help, I wouldn't insult butchers by calling him one, took the whole cut to the back and cut me off a piece twice as big as I asked for as he obviously had no idea how big a 200 bht = 200 bht looked like (7 oz or a regular restaurant size in the West for you consumers). First I was surprised that he didn't do it by hand until I heard the saw cutting realizing that it was frozen. But it got scary as he weighed it on a scale which had dried blood on it and was in need of a good clean. I then only imagined how sanitary the table saw was! So if this is the cleanliness of the scale the the customers can see I would be very wary of the grinder as exposing meat to air to the degree that grinding does it must be kept clean!

Any meat raw is going to have bacteria. Once cooked well it is all safe.

If one is going to cook a beef hamburger, cuz what other kind is there really?, well done then well ..... what's the point? A true med-rare burger is not the only way but the American way!!!!!!

As for pork and chicken I agree to a point but if it's has a bad off smell when raw I won't feed it to my family no matter how much it's cooked afterwards.

As for Makro the one I go to on the Superhighway they sell two blends of ground pork, one with a higher fat content, and I find either has a longer shelve life then buying from my pork lady, at my local market, talat Rumchok (both are CP products).

But when I can I buy from one of the smaller pork only shops that sell locally raised pigs that are in the Mae Jo area.

I know it's weird to reply to my own OP, but I just want to be fair.

Today at Rimping, the quality of the ground beef had improved.

Maybe they read my post!.

What we do is go to hong dong makro and pick out a round steak

And have them grind it. Very good

Better than RP IMO