@Lightbrite
Regarding store made chopped/ground meat, etc. a couple of stories.
My mother told me that she never had hamburgers growing up. Her mother did not trust meat ground by the butcher…never mind what was already ground in the case, but even if you picked a piece of beef and asked that be ground fresh…………WHY? She didn’t trust the butchers to properly clean the grinders during the business day. Maybe they properly cleansed it at the end of the day’s business, but she was afraid of germs growing on the equipment during the workday.
In 1972 I was at a local general supermarket buying a case of soda. A woman came in carrying a huge parcel wrapped in butcher paper. The manager asked her if there was a problem. The lady said’ I just bought this shell of beef and had your butcher cut it into 1″ steaks (FYI Shell steaks are treif sirloin). When I got home, I went to separate the steaks and wrap them for the freezer…I could see that the inner slices of the shell had spoiled, they were off color and stank.’ The manager gave her a refund for the 12 pounds of meat and she left the store. The store manager paged the meat department manager to the service desk. The meat man arrived, the store manager handed him the package and instructed the meat man to ‘grind this up with the next load of 90% lean ground beef.’
I never bought anything in this store again. The local chain went out of business about 1975.
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I am very careful about cleaning my meat grinders. The sink and dishwasher cycle is not sufficient, after cleansing with hot soapy water, I boil the metal parts, then run them through the dishwasher.