Anonymous wrote:OP here - thanks for advice - I didn't actually mean "mash" like with a masher - I meant that i chop it up with the end if the spatula. I've actually never thought to touch the meat, but might be worth it. I once asked the butcher at while foods to grind it smaller and he said no - that they only do chunky for chili, etc, and regular. Didn't offer double grinding, but if like to try that, too. I do add water, too, or some liquid (esp when making taco meat or spaghetti sauce), but it doesn't seem like enough... Apparently my mil does it perfectly every time!

Ugh. If you like the taste of it, OP, then it's perfect and your DH can suck it. (I mean this in the nicest way possible.)

OP here - thanks for advice - I didn't actually mean "mash" like with a masher - I meant that i chop it up with the end if the spatula. I've actually never thought to touch the meat, but might be worth it. I once asked the butcher at while foods to grind it smaller and he said no - that they only do chunky for chili, etc, and regular. Didn't offer double grinding, but if like to try that, too. I do add water, too, or some liquid (esp when making taco meat or spaghetti sauce), but it doesn't seem like enough... Apparently my mil does it perfectly every time!

Latinos use a fork to gently separate the meat...it works really well...also works nicely for chicken...gets rid of big chunky lumps...I'm like your husband...I don't like certain textures either.

Definitely don't mash. For burgers or meatballs, I'd try a panade. Basically left over bread (no crusts) soaked in a little milk:

http://rebeccajeancatering.wordpress.com/2012/09/11/kitchen-tip-make-your-meatballs-moist-with-panade/

You can also used your fingers to break up the meat--best cook's tools.

Second this: don't (ever) mash; chop it finely with a spatula.

Are you talking about when you cook ground beef for tacos, for instance? Don't mash, chop with the end of the spatula. It breaks up the meat into little bits and gets rid of all the chunkiness.

if you buy it from a butcher or nice meat department, you can ask them to double grind it.

Mix it with some water, beer, wine, or milk during the cooking and stir it very often until the liquid cooks off.

Is there any secret to getting it as even and smooth as possible, without any large chunks or "strings"? I just keep mashing and mashing, but DH has issues with certain textures - and lumpy ground beef is one problem for him. Trying to figure out if there is some secret I don't know aboutz