One Pot, Big Flavour: The Ultimate Budget-Friendly Beef Dish!

Welcome Friends, welcome back to What Was on Sale at the Grocery Store! Today, I’m making Picadillo-a simple, comforting, and budget-friendly dish made with New Zealand grass-fed ground beef, potatoes, tomatoes, and a flavorful blend of cumin, garlic, and hot peppers.
Picadillo isn’t just a recipe-it’s an idea. Every country and every kitchen makes it differently! I’ve had versions in Cuba, the Dominican Republic, Mexico, and Costa Rica, and no two have been the same. Some include potatoes, some have rice, and some even use different meats. But the rich, savoury, tomato-based sauce and aromatic spices are always the heart of the dish.
Mine is simmered with Marmite and beef stock for an extra umami kick. It’s a one-pot meal that’s easy, adaptable, and packed with flavour. How do you make your Picadillo? Let me know in the comments!
Picadillo Recipe:
Ingredients:
Oil for frying if needed
500g (1 lb) ground beef
1 onion, finely chopped
2 tomatoes, chopped
1 medium chile, finely chopped
3 garlic cloves, grated
5 mL (1 tsp) ground cumin
Salt and pepper to taste
1 yellow potato, peeled, chopped
500 mL (2 cups) stock
15 mL (1 Tbsp) Marmite
Chopped cilantro for garnish
Method:
Brown ground beef, breaking up with a wooden spoon, until browned.
Transfer to a bowl.
Cook onion, tomatoes, chile, garlic, cumin, salt and pepper until tender.
Return beef to pan and add potato, and stock.
Bring to a simmer and cook, on medium low heat, until potato is tender and beef is cooked through, 15 - 20 minutes.
Serve with cilantro on top.
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[@thekitchendownunder]

In Australia the supermarkets label mince as extra lean (5% fat), lean (10% fat) and mince (18% fat). I recently met an 80 year old farmer on a cross country train ride in Australia who was travelling with his wife as he didn’t have long left due to an illness. So I picked his brains because I’d never met a farmer before. He was so passionate about his farming life and I asked him what I should be doing… he said to shop at the butcher (because the supermarkets here don’t look after their farming suppliers) and to eat grass fed. I’d never felt such an impact by someone for a long time so I must thank David for his wealth of knowledge.

[@itsmeanne]

Sounds like good sound advice! Cows naturally eat grass, not grain. Stands to reason that grass fed would be & is better!!

[@CraftyLoops]

I must admit, being in Northern Ireland I was a bit confused by your comment about grass fed beef. The majority of Irish beef is grass fed. I didn't realise that there was a flavour difference in beef that isn't. You learn something new every day. I suppose we are a bit spoiled in Ireland because all I've ever known is grass fed beef. Great recipe Glen. Lee :)

[@itzel1735]

Yup, I can notice the difference between greed fed and corn fed beef. But I really notice the difference in pork. And I don’t care for pork fed a lot of corn.

[@CraftyLoops]

@ Wow that's fascinating. I had no idea there was a marked difference.

[@jonathanrunaas7975]

We live in corn country USA so all of our supermarket beef is corn fed. It has a smoother, milder flavor than grass fed beef. For health reasons (as well as flavor, since we like grass fed) we buy a whole grass fed beef from a local farmer every year.

[@roberthunter5059]

US cattle are quite often grass fed until the last few months of their life. That's when they go to finishing lots and are fed a corn-heavy diet to fatten them up.

[@JerryB507]

I was watching a cooking show from the Netherlands and they were raving about "100 day grain fed beef," like it was the best thing since sliced bread. I grew up on grass fed beef, along chickens that were allowed to run around and scratch the bugs & bits, so grain fed beef is somewhat bland to my tastes.

[@bevking6778]

Here in the UK we look for grass fed because it’s healthier for you. As farmers (retired) we grow grass fed beef. Cattle’s stomach biome changes when they are fed cereal and they grow quicker but more fat.

[@Blejermanuel]

Hello, Mexican here. The word ‘picadillo’ comes from the Spanish verb ‘picar,’ which means ‘to chop’ or ‘to mince.’ Literally, ‘picadillo’ refers to something that has been finely chopped or minced. I hope that helps!

[@siskolojay2953]

spanish cooking does NOT include 'marmite' ~ southwest here

[@GlenAndFriendsCooking]

@siskolojay2953 Never said it was... but anyway Your loss. ~ Canadian here.

[@HuwRaphael]

My college housemate, who was from Cuba, taught me this dish! Fond memories. She made it with rice and also bell peppers. A coworker (from Puerto Rico) said he always made it with green olives. So that's the way I used to make it, onions, garlic, bell peppers, and olives, all served over rice. I've not made it in decades. Going to revisit it soon!

[@323nut]

Kiwi here. Our version of Woolworths does 18% fat content grass feed beef mince. Most supermarkets use Prime (10-15%) and Premium (5%) as terms for different fat content mince. We have a quality standard rating which means there should be 85% meat in mince to have that quality mark.

[@aesculetum]

Brazilian here: grass-fed is king! Free-range grass-fed Indian cattle! I grew up with lean, free-range beef and that is how I like it. (Unfortunately, some ranchers are adopting the American way of growing cattle: confined and fed with corn. All farms around my area are now growing corn to feed their animals instead of keeping it as pastures or tall grass crops.)

[@graefx]

A friend brought picadillo to a potluck. Theirs had raisins and olives. Absolutely delicious.

[@jacobchandler577]

Kiwi here, we call ground beef "Mince"' and it usually comes either regular (15-20% fat) or prime/premium (around 5% fat). Common to have pork, chicken and lamb mince available too in most supermarkets. Some mince is sold as a mix of pork and beef as a "value" option as pork mince is significantly cheaper than beef. I wouldn't be surprised if our export NZ beef mince is cheeper in Canada than New Zealand.

[@ShesInLosAngeles]

In our Mexican kitchen growing up, this was a weekly staple that also found its way into burritos and tacos. Comfort food!

[@giselsilva]

What do you use instead of marmite in Mexico?

[@cremebrulee4759]

​@@giselsilvaMarmite is something Glen adds for extra umami flavor. It isn't part of the basic recipe.

[@karefrazer9273]

I personally prefer grass fed, I like that it taste more like the beef when growing up. I put in squash, peas ,carrots little celery, spices, tomatoes, green chile, either rice or potato.

[@cherylfelton4030]

Please do a video of you planting your garden!!

[@MichRules]

We here in Venezuela make this with anato dyed oil and "ají dulce" sweet peppers and carrots in addition to the potatoes and a little drier than yours . We even could use the left overs for stuffing the empanadas

[@lorassorkin]

I love grass fed beef, but in particular, Kentucky Blue Grass. The flavor changes with the type of grass, and in some places the grass is sub-par for my palette.

[@mixdawg]

Spanish pimento stuffed olives, golden raisins, a little cinnamon and some amontillado sherry to finish

[@jonathanrunaas7975]

Great idea with the amontillado. I've got a cask of it in my basement if anyone wants to come over for a tasting!

[@0602penny]

I always purchase 93% lean grass fed ground beef - it is grown locally too! I like it and I like the fact that the cows don't get a tummy ache from the corn.

[@virginiaf.5764]

Good morning. Love picadillo. I like green olives and raisins in it.

[@ubombogirl]

yes, indeed!!!!!!!

[@lindarosenkoetter1254]

Me too!

[@itzel1735]

All these comments about green olives, and I had to smear some green olive tapenade on my grilled cheese sandwiches. No raisins though. LOL. But raisins in picadillo sounds really good.

[@edparkinson1962]

You made this a while back and put green olives and capers in it. I’ve been making it that way with wild rice. Great comfort food. Thanks for a great show.

[@booman351]

My wife is allergic to barley so grass-fed is the way we always try to go.

[@barkerjames1980]

My Mexican friends make picodillo a lot in the winter and generally call it hash. They said that in their speech, picodillo means hash or chopped up.

[@WastrelWay]

Yes, that's what it means, but I never heard of Mexicans, or Mexican-Americans, call it "hash". Although I once got "hash" for breakfast at a Tex-Mex place here in Austin, and later barfed it up. I have no idea what they put in that. The old diner lingo for hash was "Customer wants to take a chance." With fewer tomatoes and no potatoes, Glenn could be making a pretty good "Sloppy Joe" filling.

[@barkerjames1980]

@@WastrelWay might be a regional thing. My local friends are originally from Oaxaca and came here directly. I shouldn't have said that they call it hash, that's what they called it one time when I asked them what the picodillo they made was.

[@JaniceMartin-fd8mr]

What a great recipe base. I can easily see this being a lets clean out the veggies that need used up dish. Thanks for the ideas!

[@beecat4183]

Interesting take, looked pretty good to me! Here in Mexico just as you said there are a million variations. I like it with raisins or other fruit, sometimes nuts, and dried chiles (a blend of whatever I have on hand). I always use pork.

[@Ronald-n4b]

I had it that way but my mother would use deer meat or goat. We also put in rice and beans too make it go farther because we were a bigfamily. Good video as always thank you kindly.

[@grantbuchan4147]

In NZ it is typically prime, about 18% fat, or premium 5% fat all grass fed, we've got a lot of pasture and comparatively little corn

[@Chris-g9g8d]

We switched to only using grass fed beef in our house a couple years ago. Here in the states it’s more expensive, than the other, so we use it probably once a week and double other ingredients to extend it.

[@NotKev2017]

I made something very similar to this last night. No hamburger but Polska kielbasa, chopped up cabbage, carrots. No onions, no tomatoes, potatoes quartered, salt, pepper, no peppers. Onion flakes, cumin, herbs de Provence, other assorted herbs too. It was very hearty flavored also. No stock but just water.

[@kimberlyadams6613]

I’m definitely on Team Grass-fed beef in the US. Better nutrition and it cooks well.

[@rebeccaturner5503]

Its what I had!!!! Yep we all cook like that ( or should). Because of you I have a jar of Marmite in the cupboard.

[@heavensentlol]

I love this dish, Glen. There is no maple, and it looks like it tastes divine.

[@TheDriftwoodlover]

🤣😂🤣

[@Nothing-zw3yd]

I make picadillo at least 3 times a month. It's inexpensive, filling, and just plain delicious. The diced fresh tomatoes are KEY, I've left them out before and it's not the same thing. I'll also add about a half tablespoon of tomato paste and cook it off before deglazing with beef stock. Finer dice on the potatoes, diced fresh jalapenos, and no Marmite! I made it for a work potluck lunch a few months ago and it was the only dish that was completely empty. Great wrapped in tortillas.

[@danielmiddleton8173]

I'm digging the teasers for the next episode.

[@dianecooper7502]

I grew up on this. I call it Mexican stew when I describe this because it uses tomato instead of flour as its base. I just made this with cut up hot dogs. Something my mom did when times were lean and still one of my favorites. Of course home made flour tortillas always accompanied this. ❤

[@faervas1234]

That is a Gusada. What Glen is making is a version of that made with ground beef.

[@dianecooper7502]

@ yup. Or guiso for short. My sister will tell me that she just made some guiso and I’d be so jealous. My mom made the best. ❤️

[@samuel_excels]

I'm going to give this recipe a go! I'm going to add in olives and raisins too as several posters here have said that's what they have in theirs. Thanks Glen. Edit: Mince in the UK is labelled as a fat percentage, highest fat mince is 20% fat with the leanest stuff being 5% fat.

[@DoogieDoggie]

Cuban picadillo always has Spanish olives, raisins and peas.

[@GrainneDhub-ll6vw]

I live in Iowa, the heart of feedlot beef. I so miss the days when I bought my beef by the side from a friend and it was grass-fed. Grass-fed beef has such a rich flavour, feedlot beef tastes rather washed out in comparison.

[@normasaldivar8645]

Almost like mom made. Yum!

[@MetricJester]

My Filipino friends put fish sauce, soy sauce, chayote, raisins and boiled eggs in theirs. Served with while rice, it's very flavourful.

[@MarvinTurner-oc4ml]

I think I shall appropriate the name "Picadillo" for the stew I made last night. Mine contains chunks of chicken breast, cabbage, bacon, onion , mushrooms and corn along with chopped tomato and a bit of chicken base for extra flavor. When I reheat it tonight for another meal I may add more veggies ( or not ). But it's definitely the same concept, a protein with assorted veggies and spices ( coriander, pepper, salt, garlic, cayenne and turmeric ). I may have forgotten to list something, I just sort of threw it all in the pot and let it simmer for a few hours. I enjoyed this video!

[@deborahoakey3560]

Hi Chilliwack BC I recently read an article that stated a wee pinch of tartar would increase the flavour profile of hothouse or winter tomatoes quite a lot I'm going to experiment with it and see if correct 😊

[@cremebrulee4759]

Interesting! Thanks!

[@joannesteven3553]

My mother would make a hamburger stew she simply called "mince", but being a Brit there was virtually no seasoning in it other than onions, salt and pepper. She would sometimes make dumplings from Bisquick and steam them on top of the mince. We all loved it! As you say, true comfort food.

[@Julie-cq5ow]

Mince and tatties with dough boys!

[@roadchewerpe5759]

Just made this and it’s very good!

[@TrealPhil415]

I bought soy ground beef from a Mexican grocery store and will try this recipe.

[@TrealPhil415]

It came out delicious with quinoa!!!

[@robertcullen7672]

We have Regular, Medium, Lean, Extra Lean in Nova Scotia, but Regular is not found very often these days.

[@jeremylamarre5341]

Same in Ontario, as far as I know. Maybe not at Loblaws/Zehrs though? I’m a metro/sobeys guy😎

[@Aggienowlin]

I love grass fed beef

[@joantrotter3005]

Does it taste like rusty iron to you?

[@192tyler]

My family loves it, we usually eat it with/on corn tortilla shells 👌

[@RonOhio]

I am in mourning until next year when the Amish grocery puts out "Local Tomatoes" again. I will eat pink, hothouse tomatoes until then, but under protest.

[@TechBearSeattle]

kzbin.info/www/bejne/eKCnh3h_irdnrtU

[@murlthomas2243]

This looks really good. I’ll put some hamburger on the list for next week, and try it out. Thank you for your great content, guys. Always a pleasure to see you pop up.

[@krickette5569]

This is basically how I make my beef stew which is an ever changing, never the exact same, recipe. I sometimes add barley, mushrooms, carrots, corn etc but I have never tried Marmite. It just so happens that I have left over ground beef in the fridge right now and mushrooms, tomato and peppers. I do believe I have just figured out what's for dinner. As to the grass fed beef, I raise my own and whenever I am getting one ready to go to the processor, I always finish it off with grain. I don't enjoy the gamey/grass fed taste.

[@catastrfy]

i grew up with it finely minced and cooked to be drier. love tearing up warm tortillas and using them to scoop it up. and hot sauce! no potatoes or carrots, but seasoned rice on the side and sometimes black beans or frijoles.

[@doug0964]

I call mine hobo stew or even glop. I follow the same method only I use a non enameled cast iron skillet. My ingredients are whatever I have left in the fridge or whatever looks the best at the store. And of course you’ve inspired me to buy and use marmite. Great stuff!

[@MJA5]

“Picadillo” - not being pedantic, is a noun derived from the verb: picar - to chop. The dish, as stated, varies because it encompasses a cooking technique. A similar word in Spanish would be, “guisado or guiso” from the verb: guisar - to stew. Latino cuisine in the Americas, which many of its practitioners would describe as “criollo” or creole, varies widely over the huge geographical area it covers and the wildly varying local ingredients available. Use what you have sort of thing.

[@beecat4183]

A lot of dishes here are derived from a noun that becomes a verb then back to a noun. Entomatada = tomate > tomatar (to tomato-fy) > Entomatada (something that has been tomatoed). Enchilada (something that has been chile-fied). Enfrijoladas, etc... Even though they derive from a verb, they still can represent a specific dish. Picadillo has a million variations, but it definitely describes a dish that everyone knows, it's not just anything chopped.

[@aesculetum]

Most Latin-American cooking can't fit into the strict, categorized idea of canon, fixed dishes that most Anglos have. Almost nothing is a dish with an official list of ingredients and methods, like a ragu alla bolognese for Italian cookery; everything is just a few techniques from the Old World and the indigenous populations adapted to the local ingredients of the area.

[@faervas1234]

You are not being pedantic, because all picadillo are guisados not all guisados are picadillo. Picadillo is a subversion of guisado. When my parents passed away the only way I could get this dishes the way I liked them is doing them myself. The only difference is if the meat was grounded or sliced.

[@tricityladytn]

I'm so glad to hear Julie say it needs 30% more vegetables. i have been saying for years that we need to be cooking with more vegetables. I start virtually every soup with a mirepoix or trinity and build from there. I usually add mushrooms, which, I realize, aren't technically vegetables, but they add a hearty texture and a nice umami. Zucchini and squash also make nice fillers. Maybe you should do a series where you bulk up the vegetables in traditional recipes like this.

[@joeyhardin1288]

Thank you. Central Kentucky, NOTHING like this. But I will be making it this week.

[@est1e]

I'm a Kiwi. I mostly buy all our meat from our local butcher. Mince is usually topside beef, and it's very lean (maybe 5% fat content). It's so incredibly tasty.

[@aaronbegg3827]

I havent been back home to NZ for 8 years now, for a start we call it minced beef (or just "mince"), last time I was there it was being sold as Mince or Lean Mince, but no fat content listed. And the flavour is vastly superior to the feed lot ground beef produced here in the US, definitely a hill I'm willing to die on.

[@tephe9986]

I grew up in northern Montana. We used to make this, at least, three or four times a month. The only difference was no hot pepper and macaroni instead of potatoes.

[@na195097]

Sounds like American goulash.

[@mr_b22]

I love all beef. When I saw the marmite jar, I knew we were heading to flavour town..

[@richienganga4719]

Ground beef, Recaito, onions, garlic, red and green peppers, oregano, tomato paste and tomato sauce. Adobo and Sazon also sliced olives. That's how I make it.

[@deew412]

From NZ. They call that kind of beef mince ‘Prime mince’. I don’t think I have ever seen the percentage on the label. The other kind is just called beef ‘mince’ and you can see it has more fat. This one is usually a lot cheaper than the prime.

[@petervanderwaart1138]

Back in the day (circa 1970), I had a friend from the UK who claimed you can't make a decent American-style hamburger in the UK because they have grass fed beef, and the US has grain fed beef.

[@tamborinekyle]

Most beef is grass fed in New Zealand because it is cheaper with the lush pastures to feed on grass than send to a feedlot and feed on grain. I moved back to Australia and now having to pay a premium for grass fed beef. The supermarket lamb in New Zealand was also superior, I am buying from specialty butchers back in Australia.

[@ApprenticeWriter]

Never noticed a difference in the taste of beef before, but then again my family doesn’t eat beef frequently. Doesn’t sit well in my dad’s stomach, unfortunately.

[@barbtwining7650]

We made something like this when I was kid and Mom always thickened the stock so it was sort of stew like. Depending on how much money we had for groceries that week dictated how much stock she would put in with the meat and veg. Less money for meat more stock to make it stretch for the family. I think I have to make that for my husband as I had forgotten all about those meals.

[@winterstar4813]

looks very tasty

[@cremebrulee4759]

The best meat I have ever eaten was moose meat. When I was a child, my parents had a friend who went to Canada to hunt moose, and he cooked some of it for us one night. It was sort of sweet, and it was so delicious and so tender. I have wondered how he prepared it, because it didn't seem gamey at all.

[@rabidsamfan]

Grass fed beef tastes fine. Don’t get it often because it is usually more expensive, but it is fine.

[@andrewherrington3723]

Our local grocery store puts grass-fed ground beef on sale in convenient vacuum-sealed 1lb packs and I fill up my freezer when I see them.

[@SkipHDP]

Hey Glen, next time you change the oil in C-FMVU you should add a spoonful of Marmite 😜

[@stellaz2595]

I like both beefs. I do like the grass-fed chuck roast better because it isn't quite as fatty.

[@davetarpley3740]

I'm in Cali and found three pounds of ground beef on sale for half off. It had nearly reached its expiration date. The fat content was alarming: 73/27. I bought it and froze half. It was pretty lowgrade stuff and of course not as good a bargin as it seemed since so much of it was waste grease. (Had it been fatty pork, I'd have frozen the drippings for other uses.) I can't often afford it, but grass-fed beef is awesome. Ground beef, sure. But grass-fed chuck roast is an especially beautiful thing. I do think grass-fed is slightly gamier than regular beef -- but entirely in a good way. (Braised lamb -- chiefly in Indian dishes -- is my favorite meat. The gaminess gets tamed by the spices and herbs but also stands up to them.)

[@bhavens9149]

I love Grass Fed Beef

[@BaconPraline]

One of my favorite budget meals, I serve it taco style

[@browncty]

That dish is normally serve a tortillas at least the Mexican version. Also I've made this and have beans and rice with it or just beans. We do a version that is less stew but more done on a griddle. In the version we do we pulverize the tomato making into a sauce. We also serve ours with grilled jalapenos on this side. You could also put the jalapenos in there like you did the hot peppers. This version looks really good. The Cuban versions have olives in it.

[@caveweta1]

Mince in NZ is usually sold as “premium” (low fat, say 5%), about NZ$20 per kg, and an “ordinary” mince about NZ$16 per Kg. The ordinary is 80/20 mix I’d say. Always grass fed, always tasty. I could eat mince every night, and cook it 10 different ways. I am the Prince of Mince! ( just saying imho). Seems like NZ$20 is approx Can$16, US$11 or so.

[@tylerelson8887]

Grass fed is the best , I drive 2 hrs to a butcher shop about 3 times a year to fill my Freezer with ground beef , steaks , roast and chicken breast .

[@AvivaHadas]

How do you decide how far to break up the ground beef. I grew up with as fine as you can get it, my friend leaves it to get a "crust" and barely breaks it up at all. She wants a "bite" to eat. & now that you mentioned it, I am now officially craving cabbage soup.

[@auntlynnie]

I prefer grass fed beef. I feel like it results in healthier cows, so healthier food.

[@lesliemoiseauthor]

I'll be right there 😂

[@jake2011rt]

I don’t have a preference. However, I am surrounded by family beef farms, and every last one of them prefers the taste of corn-fed beef. Obviously, these folks primarily eat their own beef as well.

[@SamClemens-id3cl]

Almost never purchase beef. Lol. I used some grass fed, organic ground beef in chili....cuz it was the cheapest meat without a separate trip....and itbwas good. But hard to tell...its chili. 😂🤷

[@kathrynronnenberg1688]

I do like grass-fed beef, but I grew up eating a lot of venison and antelope and elk. The trick is not to overcook it, especially steaks or roasts, or it will get tough. And yes, frying the ground meat will need some extra oil.

[@davidtyree1842]

Here in Nelson, NZ mince (ground beef) is between $8.25CAD and $10.92CAD for 500g.

[@rusty2701]

Mince maketing seems as varied as recipes are. In Australia High fat content +20% marketed as "hamburger mince", Medium 80/20 is "Premium mince" and 90/10 is "Lean mince"

[@midhudsonmarketing6484]

Yep, I'm with Julie...more vegetables like carrots, spinach, zucchini, red bell peppers, etc. Also, I've been watching videos of what babies eat for breakfast and one mother spreads "Marmite" on toast which her baby prefers! I can't imagine that! Please explain how that could be true, Glen. You yourself have said it is not that delicious on its own. Thanks for this "idea." - Marilyn

[@jgranahan]

Re: description of beef being medium, lean, extra, my friend worked as a manager at a McDonald’s a long time ago and he noted they changed descriptions of fries sizes to medium, large, and extra large. “Medium has to be in between something!”, he’d say.

[@joannesmith2484]

Glen, would you use marmite in stews with other meats, or just with beef? I use a lot more ground chicken these days than beef. I have some ground pork I'm thinking about using for this. Thanks!

[@bill4913]

To me Glen it's a version of picadillo con papas. You can use 50/50 beef and pork, add some jalapeno pickle juice or even thicken the sauce.

[@cindymichaud7111]

Love grass-fed, it is the beef flavor that I grew up on, as we raised our own beef critters. Good stuff. Do you have a recipe for "dynamiter", made with ground beef and maybe piccalilli? Thanks and God bless ⚜💖✝

[@thetattedpharmacist3215]

Don’t know about NZ but in Australia we say regular, lean, extra lean. Regular is approximately 82% meat 18% fat, lean would be about 90/10 and extra lean 95/5 I think.

[@byron7165]

I've never seen "Medium" out here in Saskatchewan. Regular, Lean, or Extra Lean is what we get.

[@susanpinochet]

I definitely prefer grass-fed beef, but it's often a bit pricey. (I'm in South Carolina.) I think this recipe looks like a me thing. I expect I'll make a variant soonish.

[@susy7036]

I've had picadillo with raisins and pecans at a Mexican restaurant.

[@TechBearSeattle]

I bet that leftovers (if you have any) can be mixed with extra beef broth to make a quick soup. Maybe toss in some cooked rice or corn as well.

[@peterdoe2617]

I'm german. Never had it. But I have a source of information about the declaration of ground beef in New Zealand: Channel: Antoinette Emily. She's a Kiwi, been living in Germany for more than 10 years. Comparing Germany with her home. Maybe ask her? My YT "community idea": we're all here to learn. Like I lately commented on a recipe from the US, using a plantain. Recieved an answer from a woman from Columbia, sharing a whole recipe with me. Another guy has answered on that too, meanwhile. Bought some more plantaines, today. Idea: mashed plantain (instead of potato), mixed with sour cream instead of butter. Maybe chives and even grated parmesan (like I do with my mashed potatoes). Although posting from Germany, Anoinette Emily is still talking in english. So: don't hesitate!

[@stanwbaker]

Pica = pieces or bits. Adillo (or dillo) = small, especially a piece of a larger thing or a smaller version of the thing. Armadillo: small armor

[@waynevanderveer6044]

My grass fed beef we purchase from a farmer is also corn fed which technically is a grass. The cows also get what we reference as silage which is stalks and corn all chopped and diced when corn is still green. We also feed baled stalks and graze on clover. Our beef is Swiss Jersey/ Black Angus cross tender as can be the fat marbling is white not yellow so it stands out.

[@giselsilva]

What would be a good substitute for marmite please? Love the recipe!

[@JosipHorvat-t9d]

Miso paste. Anchovies Msg May be?

[@alexlail7481]

I grew-up on a very small farm in the 80s I think the most we ever had was 9 Dexters (beef cows) and a 1/2 acre garden.... Why because my father had determined that it was cheaper than buying groceries for the things we could grow. As a kid I very rarely had any beef that wasn't grassfed because as my dad put it he'd rather eat the corn and let cows have the grass cheaper and easier that way. Honestly i didn't really think much about it until later on when when I saw the price of grassfed vs grainfed...

[@psal8715]

I like grassfed beef fine enough. Corn fed does taste better though.

[@TheDriftwoodlover]

Now 69, I recall when the US used the lean and medium distinctions. I don’t recall when we switched to percentages. Could you explain to us neophytes how marmite impacts flavor better/different than Worcestershire sauce? Never had it and think I might need some.