Sono asiatico e sono piuttosto confuso a riguardo… Il sapore della carne è un po’ strano quando si mescolano insieme. Perché vengono venduti così?
https://i.redd.it/82dojy5sfk4d1.jpeg
di ImprovementScary2763
Sono asiatico e sono piuttosto confuso a riguardo… Il sapore della carne è un po’ strano quando si mescolano insieme. Perché vengono venduti così?
https://i.redd.it/82dojy5sfk4d1.jpeg
di ImprovementScary2763
35 commenti
**Have you read our extensive wiki yet? It answers many basic questions, and it contains in-depth articles on many frequently discussed topics.
[Check our wiki now!](https://www.reddit.com/r/germany/wiki/index)**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/germany) if you have any questions or concerns.*
Because that’s how most people like it.
It’s just a popular taste.
There are German dishes where you usually use half-and-half, so they sell it ready mixed.
as far as i know it is quite common to mix ground beef in western countries. ?
not an expert though
but what i can tell you is that the sign on the bottom right informs the buyer how the animals got treated. a 1 is poorly, a 4 is good. just so you know why some meat is more expensive than other
I suppose because people will buy it. I suppose it adds some fat to the beef. That being said, I’d suggest avoiding the cheapest meat possible (Haltungsform 1).
That’s not even the worst: some people grow and sell cilantro in the supermarket.
The taste is kinda strange (even without being mixed).
Why is it sold like this?
/s
Its called Halb und Halb (half and half).
Kind of a customary tradition. After the war, Meat was expensive, so you mixed cheaper pork with expensive beef. And that stuck. And even today its kind of a price thing.
The famous German Frikadelle/Boulette/Bratklops/Fleischpflanzerl/insertothernamehere is a staple of the German diet and made from minced meat like that, we call it “Hack, halb und halb”.
In cooking it’s used as a mix because usually beef tastes more aromatic, while porc is fattier and gives a more savory taste on top. It’s popular in German kitchen, as beef alone sometimes can make a dish too try, while just the porc can make a dish way to greasy.
(And also “usually” beef tastes better per se, but is pricier. Therefore a mix ensures a decent pricing on the Hackfleisch overall. You can also find each options separately)
Most commonly there are three options to buy:
100%Beef
100%Pork
50/50Pork/beef (halb und halb)
People pick depending on the dish or taste preferences.
For example I do not like a “Hackbraten” that’s made of either only beef or only pork. For me it has to be the 50/50 mix.
And for “Bolognese” or “Chili con carne” style stuff I go for 100% beef.
It’s a pretty common thing in several countries, at least in Europe (seen it at least in Germany and all over Scandinavia).
In some dishes you want only pork or only beef, but some are so that a mix is the best choice.
Having a mixture also changes how lean the ground meat is, as well as can have an effect on the price.
beef is too dry, pork is there to balance out the texture/taste with juiciness.
And this is also from poor quality and unfair conditions for animals…
Come on aboard the flavor train!
You can imagine how odd it must be if you order half and half in the US and they give you milk!
Because zusammen more lecker.
Cause beef alone has to little fat, so it’s mixed with pork to gain fat, fat helps the beef to taste better
It’s available in the US as well. It’s usually sold to make meat loaf (Falscher Hase in German).
Popular in this part of the world, also common in NL for example
We have it the UK too, normally just sausages from memory. I would definitely give it a try
germans are very much into schwip schwap i noticed
Because why not?
Probably because it’s used in a lot of German (and neighboring countries) dishes?!
* Hackbraten
* Falscher Hase
* Frikadellen
* Gefüllte Paprika
* Königsberger Klopse
* Blumenkohl- oder Kartoffelauflauf
* …
But I’m curious: what was your theory regarding this mystery? That there’s not enough beef or pork around to offer 100% Rinder- or Schweinehack? You know, like the packages that are most likely located right besides this one in the supermarket. Or that it’s a push of Big Pork to get a share of the beef market – or vice versa – by forcing customers to buy mixed meat?
100% beef is often to dry and 50% did proof itself.
Its plenty used and i don’t se much pure sold sure the supermarket got it but just compare the amount of each.
You can also ask why dring fizzy water, its just more fun / taste better then flat one.
As its with the meat (Hack)
Its often used for german meat balls (Boullete or Frikadelle depending on where you are), because cow alone is to dry and pork alone is to fatty.
The mix tastes better.
Because it’s delicious! Meatballs are great with this mix. I also like it for a cottage pie (lamm is surprisingly difficult to find here, at least in my experience).
Gemischtes Hack, there is even a very popular podcast about it
Just because… It’s a state secret… Life with it
not a german thing, just a western thing
Issa yummy yummy in my tummy hehe
Hmmm Fleisch mit Fleisch
I am also an Asian but it is not strange to me. We have such mixture in my country as well. I prefer mixed to pure Hackfleisch of any type.
Great for Bolognese.