On Thursday, November 13, 2014 3:26:41 PM UTC-6, Roy wrote:
> On Wednesday, November 12, 2014 9:21:02 AM UTC-7, Kalmia wrote:
> > On Tuesday, November 11, 2014 8:39:27 PM UTC-5, Brooklyn1 wrote:
> >
> > I wait until top round roasts go on
> > > sale, then I'll buy 10-20 pounds worth for grinding.
> >
> > What price are you paying for 'on sale' top round roasts?
> >
> > You mentioned a Portuguese roll - do you have Portuguese bakeries near you? I sure miss those.
>
> Brooky likes his ground beef from hind quarter cuts but the ground beef from front quarters is better IMHO...better flavor by far. Ground beef with some fat it is also nicer than extra lean any day.
>
> I was a meat cutter for years and I certainly don't agree with Brooky on everything. He disparages rib steak whereas I find it my favorite.
>
I don't disparage rib steak, but I'd far rather have a strip steak, T-bone
or porterhouse. I also prefer the flavor of hamburgers from hindquarters,
assuming the burgers are to be cooked < medium well. There is no question
that there are real flavor differences between rib and short loin, both in
the meat and in the fat.

--Bryan