Last Update
Oct 4th, 2017

Publix Market Ground Beef

I was buying some ground chuck today, and the display struck me so I snapped a picture. The difference in color between the "Ground Beef" and the Ground Chuck was substantial.

They've dropped the "Market" and just call it Ground Beef now. Anyone who thinks it's all the same is just plain wrong.

Original Article

Let me start this by saying that I think that Publix is a great organization and they have great stores. They have excellent variety, fair prices and specials on things that you actually want to buy. They don't make you get a "Card" to get the specials. No coupons. They just give you a good price. And at the Deli the other day I bought some Oven Gold Turkey, and they gave me a massive slice to taste; probably 60 cents worth of meat.

I hear people bashing Publix for one reason or another and I just think that they should go to Long Island, where Waldbaum's rips people off with their high prices and lousy service. I started driving way out of my way to go to Fairway before I moved down here; I couldn't deal with people I considered dishonest in their pricing.

That being said, Publix is starting to tick me off with their bogus meat offerings, particularly chopped meat. At least 3 times I've gone when they had something recognizable on sale, like ground round or ground chuck, and they didn't have any out. Instead they have what they call "Market Ground Beef", which is probably a euphemism for "anything we have lying around or couldn't sell last week". If they want to sell mystery meat and people want to buy it, fine, but what I don't like is that they never have what's supposed to be on sale.

Yesterday was the kicker, because I wanted a burger. I stopped in the new Galleria store, and they had a big sign "Ground Chuck $3.29". Unfortunately, the display was stocked 3 deep with "Market Ground Beef"; they had some ground sirloin and "lean" ground beef for substantially more, but not one package of ground chuck. While I was standing there contemplating whether or not I wanted to pay $4.99 for ground sirloin, a dude in a hair net passed by and asked if I needed help. I said, "Well, you have ground chuck on sale but you don't have any out.". "There should be some", he said, but I said "No, you just have the mystery blend and I don't want that". He chuckled, and he said he'd make me some. Just as he headed into the back a women in a hair net and green shirt came over to me and said, picking up a "Market Ground Beef" package, "This is the same price and the same fat ratio". Are you kidding me? Do you think I'm a moron or something? Do you really think that your customers are morons?

I had to wait a bit for the ground chuck, but I got it and I made a pretty good burger with it. It shouldn't be that difficult.

Comment Policy Add Comment
Don't care about Publix one way or the other, just wanted to comment on the quality of their "Market Ground Beef". I made the mistake of buying this the other day because it was the only thing left in the case. I'd never seen it before, but figured it would at least be somewhat decent quality for the chili I was making.

Turns out, it's really terrible. The beef has a super strong metallic/organ meat flavor that just builds as you eat more of it. By the time you finish a bowl of chili it's really overwhelming and gross(and I actually like organ meat).

The Market Ground Beef is really poor quality and should be avoided.
The point is, that so many can't grasp, is that it's a crapshoot. When they grind up whatever they have lying around, you get random flavor. You buy chuck and it tastes like chuck.
I need to update this, because I no longer think that 1) Publix is a great organization or 2) they have fair prices. In fact, I hardly ever shop at Publix anymore. Explanation coming soon.
We were at Publix last night and picked up a package of lean ground beef which is what we always buy. During check out the girlfriend noticed the color seemed a bit different than what we remembered. She mentioned it to the checkout clerk and she recommended the Market blend over what we had. She closed her register and walked us back and showed it to us. We were skeptical.... obviously. But both her and both the butchers in the back admitted that they preferred the market blend as well so we took it and gave it a shot. The girlfriend made what's basically a German meatball called Brouletin.... (sp?) It was by far the best ones she's ever made! I don't think they were trying to pull the wool over your eyes. Matter of fact, you probably should have trusted them and tried it to see what you thought. And by the way, the fat left over in the pan was far less than what normally there would be using the lean ground beef! Delish!
Wow, your GF made good meatballs with cheap beef. Quite the culinary tale.
The butcher prefers random scraps to a known cut. #Priceless

Perhaps you don't grasp the concept that you can't get the same thing twice, so the "next" time it could completely suck?
So you're upset that someone recommended the Market Grounf Beef to you while the Publix guy was grinding some fresh for you? Maybe I'm not understanding the point here.... Almost every store including Whole Foods sells blends / mixes of Grounf Beef (which is what the Market Ground Beef is), its made of the extra cuts of higher quality meats. Sure they should have had some ground chuck ready from the start, but its no big deal is it? 404 Conspiracy Not Found.
I see you've had some of the Whole Foods Kool Aid. If you think they're using "high quality cuts" in their market beef you really don't know much about beef. Usually it's trimmings and cuts that aren't suitable for selling as steaks or roasts, but supermarkets also grind up other cuts that don't sell. The big problem is that ground "beef" without a qualifier as to what cut it is, can be any part of the steer. The big difference is the taste. "Ground Beef" will be different every time. Ground Chuck will always be ground chuck.
No it's not. It's made of scraps of nothing in particular, so you don't know what it is. It's a license to throw whatever they didn't sell into the grinder. And G*d knows what else. The point is that the woman was trying to claim that fat ratio is all that matters.

It's only a big deal if you don't care what you're eating. If you want to save $1 by ordering a menu item called "Steak" without knowing what it is, that's your prerogative. If it doesn't say "chuck" or "round" or "sirloin" then they can put any kind of beef that they want into it.

My "beef" isn't that they sell mystery ground beef; the issue is that they put it out in instead of what's supposed to be on sale at the same price, hoping that their "stupid" customers will buy the less valuable market beef instead of what's on sale. It's called bait and switch.
Publix in Hermitage, TN sells ground chuck that turns brown the next day. You buy on the 8th and they put out 9th expiration meat. I refuse to shop at the dump.
Meat Cutter
I work in the meat department at Publix. I know this post is very old, but I thought I should confirm a few things in this thread.
Market ground beef is made from block trimmings (very tiny pieces, like the size of an M&M) and other cuts that haven't sold in 3 days. All meat that is cut is good for 5 days. So when we grind cuts that are 3 days old the ground meat is good for 2 days. All of the freshly ground beef is good for 2 days. All of this process is extremely tracked and regulated. All meat that is cut is scanned and then when cuts are about to be ground scanned again. Anything that is not acceptable is not ground.
If you are shopping and the beef in your store has a sell by day that is tomorrow, then that meat was ground yesterday. It is still perfectly fine. That just means they ground a little too much yesterday.
Sometimes if you take your meat home and open it up it will be brown on the inside areas. This discoloration is because the inside area hasn't been exposed to oxygen. It is not bad.
Some people hear "trimmings" and "other cuts" and they think "eww...gross". But really, there is nothing bad in there. We don't use organ meats. We don't add mystery fat to add weight. It's 95% straight steaks and roasts. Quite often batches will include rather expensive cuts like tenderloin, ribeye, strip, etc. The labels say 25% fat, but it is typically not close to that.
Yes, the flavor may be slightly different every time you buy some. But seriously, unless you are a beef tasting judge, you won't be able to tell the difference between market and chuck. Except for the fat content. Chuck will almost certainly have more fat. Besides, most people add their own seasonings to ground beef, whether you're making meatloaf or just a burger.
Market is always the same price as chuck. If chuck is on sale, so is market.
Sometimes there is a ton of market and of course, the store will try to sell it before it goes bad. We almost never run out of any kind of ground beef, but sometimes the managers don't order enough and we sell out of what's on sale. So, just because we're out of one particular kind and there is a ton of market doesn't mean they are trying to pull one over on you. It's just the unfortunate facts of business. Publix always offers rain checks for sale items we've sold out of. So you can get the item for the sale price when it is back in stock.
I always purchase the market because I know it has better cuts than chuck, has less fat than chuck and is the same price as chuck.
What it tastes like matters to me. It's exactly what I said it is; whatever 3 day old scraps you have lying around.

I don't want it.

Next: Giuliano's Italian Restaurant