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Food Snob

Peter A wrote:
> In article >,
> says...
> > > 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.
> >
> > I think chuck has great flavor and is priced nicely. Works great for
> > chili also. Definately grind your own.
> >
> >
>
> I agree - chuck is best. It is silly to buy expensive cuts for
> hamburger. They are expensive because they are tender, and that is not
> relevant when the meat is ground.

That is absolutely not true. Different parts of the cow taste
different. In a Porterhouse you get two distinctly different flavors,
tenderloin and strip.

If I could afford it, I'd use striploin for ground beef. As it is, I'd
recommend round.
>
> --
> Peter Aitken

--Bryan