Hi folks. I find that I struggle whenever I try making chili or simple ground beef stir fry when I use grass fed beef. The raw ground beef tends to be tough, gamey, and hard to break up, so that when I do make chili or something similar, I have these big lumps of ground beef rather than a finished product with a nice, uniform consistency.
What am I doing wrong? Are there any tips anyone has to break up gamey grass fed ground beef while I'm cooking it??