On May 17, 12:09*pm, "Kent" > wrote:
> "Bryan" > wrote in message
>
> ...
> On May 17, 1:10 am, "Kent" > wrote:
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> > "Julie Bove" > wrote in message
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> ...
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> > > "Sqwertz" > wrote in message
> > ...
> > >> On Wed, 16 May 2012 20:48:02 -0700, Julie Bove wrote:
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> > >>> When did they change it? Or do they carry more than one kind now? I
> > >>> bought
> > >>> some a few weeks back and noticed that the packaging is different. But
> > >>> the
> > >>> meat was fine.
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> > >> What did they say when you called them? CostCo carries different
> > >> brands in different markets.
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> > >> So it's 85% lean now. What was it before? if you don't know that,
> > >> then, well....
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> > > I didn't call them. I am not sure what it was before. But I think
> > > somewhere in the 90%.
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> > I think "normal" ground beef is 20% fat. A restaurant "gourmet" hamburger
> > is usually 20% fat. A lean ground beef hamburger is too dry and lacks
> > flavor. Always go for 20% and make sure the beef is ground on site.
> > Costco's
> > hamburger is.
>
> I understand the "too dry" part, but that "lacks flavor" thing is
> bullshit. *Lean beef has flavor. *Delicious flavor. *You're just
> repeating shit you've heard time and time again. *Do a side by side
> tasting of browned lean beef against rendered tallow. *You tell me
> which one has "flavor."
>
> --Bryan
>
> The flavor beef is tied to the fat in the meat. Standing rib and ribeye
> taste great. Chuck tastes great. NY strip is intermediate.

I'd take the taste of a strip over rib or chuck every time, even if
the strip had been defatted beforehand. The muscle tissue itself
tastes different. A lean bite of chuck tastes different than a lean
bite of round.

>*Filet doesn't taste like beef.

There you go saying nonsense again.
>
> Kent

--Bryan