/ck/ - Food & Cooking

Same reason you don't see ground meat of anything smaller than a pig: the cuts are too small.

>>5628552
They do.

>>5628567

This is a dumb post. I hope you feel dumb for posting it.

>>5628569
I can safely say I've never seen ground chicken in a grocery store.

I see ground chicken far more often than I see ground turkey but I buy ground turkey more commonly because it's much cheaper.

The do in Stralya. They even make blends at some places e.g., pork and lamb mince blend.

>>5628552
>What's the deal with ground turkey?

There is no 'deal' with ground turkey. It is delicious. Prepare it on a skillet with diced onion, diced garlic, salt, pepper and cumin and you will love it.

>Why don't they make ground chicken?
But anon, they do. I saw it at Target of all places last weekend.

>>5628552
>What's the deal with ground turkey?
Well, they don't really fly. They spend most of their time there.

>>5628719
>ba dum tss

>>5628719

>>5628637
I've never not been able to find it.

It's more cost effective to sell chicken cuts they can shove water into.

>>5628719
they do fly though

>>5628795
Domesticated ones flutter more than fly. They gain little to no altitude and can't stay afloat long. I don't know about wild ones.

>>5628807
I was talking about wild ones which fly into trees at night so they don't get eaten by nocturnal ground predators

Where can I find ground quail?

>>5629090
In the sky

>not enjoying chicken meatballs w/ white sauce and spaghetti

>>5628552
They do make ground chicken. I buy it occasionally, but usually go for ground pork, cause it's the cheapest of the ground meats.

>>5628556

hahahahhahahha

>>5629127
>pork mince is cheapest
Yes, but not by much... at least in my area, that's the case.
Here, it goes fatty pork, lean pork][turkey, fatty beef, chicken][medium beef, lean beef][veal, fatty lamb and lean lamb, in order of cheapest to most costly, starting at 89¢/lb. The ][ signify that the two items on either side of it sometimes switch positions IE, sometimes turkey is cheaper than lean pork or medium beef cheaper than chicken.
Fatty pork is essentially useless unless you like having a bunch of lard as a byproduct. Last time I bough fatty pork, I was able to render about two thirds of a cup of lard out of a pound of the stuff. That means that its only about 65% lean. Fuck that waste of money.
Lean pork varies between $1.09 - $1.49/lb and turkey from $1.19-$1.99/lb, so turkey is occasionally less costly than lean pork around here.

>>5628816
Those are the ones that escape the grinders though.

>>5628552

If you can't find ground chicken on the shelf or in the case, ask the counter staff to see if they can grind it for you. In my area, ground chicken is more expensive than ground turkey. Last I checked, ground turkey is about 2.39/lb and the ground chicken is closer to 2.59/lb for dark meat and 4.19/lb for breast meat.

Ground chicken can be good depending on your recipe- so if you can find it, try it out.

Because turkeys are XBOX huge and because ground chicken has a disgusting texture.

we just got ground chicken at work
it's 1% fat
fucking useless

>>5629822
Probably overcooks like a mofo... There's got to be some sort of fat content for a ground chicken to have a good cooking application. Same for ground turkey, I guess.

We carried 93/7 (for turkey and chicken) in the store I used to work at, and customers often came back with complaints of it being too dry. I guess that's what they get when they ask for all breast meat though; seeing as most stores don't do all the work themselves and extra fat isn't available to add in to their own grinds...

Do your customers enjoy it at all? Or do you get a lot of complaints?

>>5629182
>Fatty pork is essentially useless unless you like having a bunch of lard as a byproduct. Last time I bough fatty pork, I was able to render about two thirds of a cup of lard out of a pound of the stuff. That means that its only about 65% lean. Fuck that waste of money.

>not slow cooking your pork
>not separating the fat and lean
>not using the liquid fat to saute aromatics and make a sauce for the lean or side dishes
Fat is still food. It's only a waste if you don't know how to use it.

>>5628816
God help them if they look up when its raining though.

>>5628637
Ground chicken is typically harder to find. Not impossible, but hard to find.

Reason being that chicken is one of few meats that you want to cook thoroughly. No rawness, no pink spots. You want that shit cooked all the way through.

Sometimes, this is harder to tell with ground chicken. If a store doesn't trust its customers to be responsible with ground chicken, they may not sell it.

>>5629607
Don't do this at your local grocery store. Odds are, they won't be allowed to grind chicken in their grinder because of cross contamination (most grocery store grinders are used for ground beef only), so they will either tell you "No" or they will have to clean the grinder just for you, and that takes a long time.

>>5629845
We've been getting a case a week and half of it goes out of date before it's sold.

People around here are older and want healthy shit, reject fatty steaks, demand lean meat, and then don't buy 1% fat ground chicken while they buy bacon by the ton. I don't get it.

It's probably good if you cook it in bacon. Just do that.

>>5628642
How much do you pay for ground turkey anons?

I see the 99% fat free for $5
and the other for $3.50-4.

>>5630142

I bought 10 lbs of ground chicken last week for $1.79/lb on manager special. I actually just assumed it was ground turkey. Tastes the same.

It was at least 90/10, maybe even less fat than that, too lazy to go look.

>>5630222

I buy my ground turkey for no more than $2.50/lb. Walmart has taco or Italian seasoned ground for $1.50/lb. It's shit meat, but cheap.

>>5630118
Serious mate? We grind meats on the fly like that all the time at our local grocer. It sucks to clean out the grinder, but we let the customer know that if they're willing to wait, we're willing to clean up and process it.

However, we also have a small grinder (good for a few pounds at a time) that we can use for lamb, veal, and chicken in case we're doing a large load of beef or sausage. Perhaps we have an unusual setup compared to most. I know that most of the grocery stores in my area that aren't chain grocers grind their pork, beef, and turkey themselves; but maybe that's just my area...

However, cross contamination when you're comparing chicken to beef, chicken is the highest required temp regardless- so if you get chicken ground in a beef grinder, the thing you'd have to worry about is every poor sap after your chicken was ground. Regardless, I do understand the need to be worried about cross contamination, and I am also aware that a lot of local grocers would probably not be willing to do a request like that anyway.

>>5630118
People are weird man... Ordering additional meats (especially specialty meats) always seems like a bad idea. We used to order in special breast meat only turkey for customers because they asked for it- then they never wanted to buy it. Most of the meat that we sell is what is ground or cut on location; rarely will customers even look at prepackaged meats. It sucks, because we're pulling in what they want. Customers are fickle man.

>>5629855
Ah yes, I do render and use the fat, but then I've paid $1.37/lb for the meat. By contrast, the lean pork is often as cheap as $1.09/lb (as previously stated) and is 85-90% lean. That means that I've paid no higher than $1.28/lb for the meat. Those nickels and dimes add up, especially when you consider that lard can be had cheaper than 30¢/lb. A 5lb pack of the stuff from the Mexican grocers in the area costs $1-$1.50, so 20-30¢/lb.

>>5630142
See >>5629182
Save a Lot in my area is selling it currently at $3.99 for 3lbs (so $1.33/lb) and Shoprite has it for $1.99/lb. Some of the more 'spensive stores, like Acme and Superfresh, will sell it as high as $4.49/lb, which is fucking ridiculous. Bottom Dollar routinely has it as low as $1.19/lb ($5.99 for a 5lb chub).

>ground poultry

what would you even use that in?

>>5630738
You can use it in pretty much most things you use ground pork in. I actually prefer chicken mince when making meatballs because it's more juicy compared to pork/beef.

>>5630738
My mum makes lumpia with chicken mince. I use turkey mince for making turkey gyro/shawarma/döner meat. Very lean chicken mince is used to make the raft necessary for chicken consommé. Poultry meatballs can be pretty delicious. Try sweet-and-sour chicken meatballs sometime. Just mix the mince with egg and cornstarch so it'll hold shape, form balls, and fry them in hot oil briefly, then remove.
Stir-fry the now more solid meatballs with onion, bell pepper and pineapple chunks in ginger-infused oil.
Make a sauce of ketchup, pineapple juice and soy sauce and pour it into the pan.
Cook until thick and everything is well coated.
Eat with rice.
Om nom nom.

>>5630740
Oh okay, I don't really make meals like that. I can't even remember the last time I had meatballs since it's not really a thing in my country and I prefer to make a straight up spaghetti bolognese or ragu alla tagliatelle since the meatballs just seem cumbersome in spaghetti and meatballs.

I like chicken meat in meatballs, pot-stickers, etc, but I always use the thigh meat which is much more flavorful than the usual "ultra lean ground chicken breast" which I normally see at the supermarket. I just buy chicken thighs and pulse the meat in the food processor until I get the texture I want, or if I'm making a LOT use the meat grinder attachment on the kitchenaid mixer.

>>5630738
taco's duh

>>5630769

Why on earth would you do that? Whole cuts of chicken. Grill them. Slice thinly. That's what you put in a chicken taco.

what about ground fish?

>>5630782

meatballs, dumpling filling

>>5628552

I've seen chicken breakfast sausage before

>>5629182

> 2014
> Not saving rendered fat for making sauces
> Not knowing how to make carnitas

shiggy

>>5630797
See >>5630729, you goddamned mouthbreather.

>>5630745
>ketchup, pineapple juice and soy
I forgot the vinegar. Also vinegar and a bit of sugar, herpaderp.

>>5628719
[Seinfeld Theme]

>>5628807
Farmed turkeys are generally just too fat to fly but can kind of jump and flap when they're at a smaller stage

>>5630778
do you even braise?