THE BLOG
02/12/2013 11:08 am ET | Updated Apr 14, 2013

Horse Meat Worries? Grind It Yourself

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Admit it, with the widening horsemeat scandal in Europe, aren't you feeling even more skittish than usual about which nasty bits of leftover scraps are in pre-made burgers and packages of ground round?

There is an easy solution. Grind your own meats. It's cheap. It's better for you and your family. And, it's better tasting. While we're not big meat eaters, on occasion I make homemade meatballs, turkeyballs (that just sounds wrong, doesn't it?), turkey/meatloaf, and ravioli stuffings. I always buy a fresh cut from the butcher, bring it home and grind it myself. The end-product more flavorful and lighter than store bought pre-ground.

Too much work you say? Not really. It's remarkably easy. I use my grandmother's old hand grinder. Simple to set-up. Easy to clean.

Look, the bottom line is when you grind it yourself you have control over the quality of what you eat and quality control over the sanitary conditions that go into the grind. Think about this: most ground meat and pre-made patties sold in stores are made from the trimmings and ends of cuts from multiple animals. Yuck. Grind it yourself and avoid having to worry about what exactly is in the ground round you're buying, or fret every time there is a recall of pre-made patties or bulk ground meat. Give it a crank.

Horsemeat, bones, body parts, bad bugs have all turned up in pre-ground meats -- I'm wondering what is your worst ground meat story?

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