9 Ground Beef Mistakes Everyone Makes (No. 1 Costs 2 Cents to Fix)

Almost every pound of ground beef comes out gray, dry and tasting like nothing, and none of it has to. After 41 years of grinding beef every morning behind a meat counter, Hank shares the 9 ground beef mistakes he watched folks make, and the 2-cent butcher trick that changes your chili forever. You'll learn which ground beef to buy for each dish, how to buy family packs and store them so nothing goes to waste, how to brown ground beef instead of steaming it gray, what to do with the grease (never the sink), the flavor most people scrub off the pan, how to bloom your spices, and the baking soda trick that keeps ground beef tender and juicy. In this video: - Lean vs. fatty ground beef: which one to buy for each dish - Buying family packs and freezing them flat - Why a cold, crowded pan turns ground beef gray - When to break up the beef (it's later than you think) - The right time to salt ground beef - What to do with the grease, and why never the sink - The brown bits in the pan that most people scrub away - Blooming your spices in the fat for twice the flavor - The baking soda trick for tender, juicy ground beef 👉 Subscribe for more old butcher tricks and kitchen wisdom: https://www.youtube.com/@HankElleryKitchen?sub_confirmation=1 💬 What does your family make most with ground beef: chili, tacos, spaghetti or sloppy joes? Tell Hank in the comments. Watch next: NEVER Cook a Cheap Steak Like This Again Hank's Kitchen shares traditional kitchen wisdom from an old butcher's counter. Hank is an AI-generated character. Always cook ground beef to 160°F (71°C). #groundbeef #butchertips #cookingtips