On May 17, 8:08*pm, dsi1 > wrote:
> On 5/17/2012 7:09 AM, Kent wrote:
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> > > *wrote in message
> ....
> > On May 17, 1:10 am, > *wrote:
> >> "Julie > *wrote in message
>
> ...
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> >>> > *wrote in message
> ...
> >>>> On Wed, 16 May 2012 20:48:02 -0700, Julie Bove wrote:
>
> >>>>> 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.
>
> >>>> What did they say when you called them? CostCo carries different
> >>>> brands in different markets.
>
> >>>> So it's 85% lean now. What was it before? if you don't know that,
> >>>> then, well....
>
> >>> 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. *Filet doesn't
> > taste like beef.
>
> > Kent
>
> The truth is that any cut of meat is pretty bland until you add salt. I
> guess that makes it more important than what cut you use.

I like salt on meat and almost everything else, but I can happily eat
a rare strip/T-bone/Porterhouse steak with no salt.

--Bryan