Sheldon wrote:
> OmManiPadmiOmelet wrote:
> > Steve Wertz wrote:
> >
> > > On 22 Apr 2006 07:05:33 -0700, Jimmy wrote:
> > >
> > >
> > >>What is the best beef cut to make a good hamburger. I usually buy
> > >>ground sirloin but was thinking of grinding my own; thereby ensuring
> > >>freshness and flavour etc.
> > >
> > >
> > > Ribeye, of course.
> > >
> > > -sw
> >
> > Waste of ribeye...
> >
> > If you have to grind ribeye to eat it, you need a new set of dentures. ;-)
>
> Besides being too tender (makes mushy burgers) ribeye is the most
> mildly flavored beef cut... it's the choice of those who really don't
> like the flavor of beef... the same folks who typically only eat the
> breast portion of fowl....

I'm not crazy about the flavor of ribeye either, nor any other cut from
the front of the cow.

> the better portion for burgers is the meat
> that's trimmed away to make the ribeye. But better is a mix of chuck
> and top round... sirloin is good too.
>
> Sheldon

--Bryan