I just attack it with a spatula when I throw it in the pan and keep working on it until it's where I want it.
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??
Thanks everyone. Sounds like I just need to be a bit more aggressive in "attacking it" or throw it in the food processor? So I'm not the only one that finds it pretty tough in texture though, right?
Definitely attack it with the spatula. It will not break up as easily as conventional ground beef, but it will if you are persistent.