Giving Porter Road another try

[Porkies]

I'm trying Porter Road again. Last month the delivery and everything was great. This month delivery was okay. The bfast sausage and chorizo were not frozen but were 34 deg or so.
They do use UPS now which is a huge upgrade from fedex.
I have a couple of photos and questions.

One general question - If a small part of say the end of a chop or a steak reads 50 degrees on my infrared, but the rest of that package reads 40 to 39.... it is fine, yes? Possibly the packaging is warmer than the meat?

Next question - What fat/beef percentage would you call the below?

It looks a little on the "heavy" side to me. Also, it was difficult to make patties as they didn't hold together. I had to keep smooshing splits on the plate and in the cook.

[bbqLuv]

I bought 3 items from Porter Road, and living on the west coast the $40 shipping is a bit steep
I should add, I was told that the short ribs I smoked were the best in a long time

[Porkies]

We had cheeseburgers for cheeseburger day... I guess haha. Wife asked for it as soon as I brought in the PR box.

[Huskee]

You bring up a good point...$100 goes quick, and then with shipping costs...hmmm...I might have to touch base with Porter Road and see what better option we can do for our future winners.... I suppose at worst it's $60 product and 'free' shipping.

[Jerod Broussard]

That looks like a lot of fat. Temperatures look OK. If you get a ton of shrinkage you had a ton of fat.

[Porkies]

There was a lot of shrinkage. This didn't happen in 2021 when I ordered from them.

[Jerod Broussard]

Porkies someone may have went overboard when they added the fat trimmings.

[Mosca]

I’d say that’s 70/30.

Most IR guns are default set to 95 emissivity. Reset it to 91 for meat, that’s (usually) pretty easy on both cheap and expensive guns. It doesn’t make much of a difference at -15°, or at +150°, but in that 30°-45° range it helps to know. If your gun isn’t adjustable, stick a piece of black electrical tape on the surface, wait a minute or so, then aim at the tape.

[Porkies]

Thank you for that information, Mosca !!!

[Clark]

Porkies Could you please explain "smooshing splits"?

[Oak Smoke]

It’s a southern term describing the manuel squeezing of hamburger between the palms of your hands to achieve a certain thickness and round shape without too many cracked edges. It also refers to children stepping on bugs.

[Huskee]

I too have never heard of this. here in the boring north we just call it pattying. Oak Smoke

[Porkies]

I wish I could have gotten back here earlier to answer this question. Oak Smoke hit it on the head.

[ItsAllGoneToTheDogs]

I now try not to judge mail order meat when it's over 80 degrees, I just don't buy it but honestly they shouldn't sell it if ot won't arrive frozen outside a certain area.

We're almost to the time of year when I can risk shipments again.

[Huskee]

A tough thing for businesses who need a solid income for their staff and suppliers, but I bet, like you, many 'beef' up their orders come fall and winter!

[Porkies]

Craziest part in my situation is that the meat passes me by and goes to Nashville... then comes back, arrives at local ups around 3am and sits there for 4 hours or so before they process, load and deliver.

[Huskee]

I wouldn't worry about a corner being 50 degrees. Beef isn't as pathogen-prone as pork & poultry.

[Oak Smoke]

Ya know if you are what you eat then I want to be made of something not pathogen prone.