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Peter A

In article >,
ost says...
> > Ribeye is prized and expensive because it combines flavor with
> > tenderness. Chuck is less expensive because it is not as tender although
> > it has equal if not better flavor. When you grind the meat the
> > tenderness advantage of ribeye goes away. So using ribeye for burgers
> > results in no better results - and possibly inferior - at much greater
> > cost. Hence "waste of ribeye." It's a step on the way to the morons who
> > grind wagyu (aka Kobe) beef for burgers.
>
> Make a hamburger out of ribeye and then get back to me.
>
>
>

Why? If I do and report it as being inferior you will just tell me that
I didn't make it right.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm