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PCC Taste | February 2014

At PCC we carry a variety of all-natural, organic and grass-fed meats, both freshly ground and frozen. All options are free of antibiotics, added hormones and growth stimulants.

Ground meat is a fundamental ingredient in the kitchens of omnivorous families, but it’s easy to get stuck in a rut. Break your routine by experimenting with ground meats in different combinations that offer numerous flavors and nutritional elements. Since they look basically identical, it can be a sneaky-but-friendly way of adding variety to a picky eater’s diet.

Mixing and matching meats is an easy way to adjust the fat content of favorite dishes. Blending pork with white meat provides richness in meatloaf while substantially lowering the fat if you’ve been using a mixture of pork and beef. You also can have fun with flavor, blending chicken with lamb to mellow out lamb’s intensity.

Ground white meat chicken has a finer texture than the other options, and you should stir it frequently if you want crumbles. Remember that the leaner the grind, the faster the meat will cook. Compensate for this by lowering the cooking temperature or adjusting the cooking time so you don’t end up with overcooked meat.

Leanest grinds (2 to 4 percent fat)

  • White Meat Chicken
  • White Meat Turkey

Most versatile grinds (6 to 10 percent fat)

  • Leanest Beef
  • Dark Meat Chicken
  • Dark Meat Turkey

Most flavorful grinds (15 to 30 percent fat)

  • Extra Lean Beef
  • Pork
  • Lamb

More about: chicken, grass-fed beef, hamburger, lamb, meat, pork, turkey

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