I'd have to also agree on the Chuck for ground (but at least 80% lean- don't
think Chuck comes less lean)

"OmManiPadmiOmelet" > wrote in message
...
> Peter A wrote:
>
> > In article .com>,
> > says...
> >
> >>>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.
> >
> >
> > It absolutely is true. Sheesh, it is so obvious.
> >
> >
> >>Different parts of the cow taste different.
> >
> >
> > Quite true, but is has long been known that tenderness is inversely
> > related to flavor. The most flavorful parts of the steers, the cheeks
> > and the tail, and very tough, while the fillet is rather bland.
> >
> >
> >> In a Porterhouse you get two distinctly different flavors,
> >>tenderloin and strip.
> >
> >
> > And...?
> >
> >
> >>If I could afford it, I'd use striploin for ground beef. As it is, I'd
> >>recommend round.
> >>
> >
> >
> > Round is certainly an excellent choice, second only to chuck IMHO.
> >
> >
>
> Wouldn't you know that hamburgers would cause such a lively debate?
> <lol> Round to me is a bit lean. It'd be my third choice. Chuck being
> #1, sirlioin in second place.
>
> I still don't understand why sw would grind rib-eye! I agree that while
> more tender, it does not have as much flavor as the others. The only cut
> with even less flavor are t-bones.
>
> I eat top or bottom round raw. Ultimate flavor. ;-d
> Steak tartar in 1/2" cubes or smaller. I'll marinate it in just a little
> soy sauce and nothing else, but might serve raw egg yolk on the side as
> a dip depending on my mood.
>
>