What would you choose?
 

Just curious
This would be used for a couple of hamburgers
and the rest for a meatloaf

- 73% lean ground beef ($2.49/lb)
or
- 80% lean ground chuck ($2.99/lb)

I'm after the best flavor for the price.

What would you choose?
 

On Friday, October 26, 2018 at 8:06:42 AM UTC-4, Gary wrote:
> Just curious
> This would be used for a couple of hamburgers
> and the rest for a meatloaf
>
> - 73% lean ground beef ($2.49/lb)
> or
> - 80% lean ground chuck ($2.99/lb)
>
> I'm after the best flavor for the price.

Flavor is difficult to quantify, so there's no way to calculate
"flavorons per dollar". I'd go for the chuck, but I'm not that
sensitive to price.

If you buy 5 pounds of meat, the difference in price is $2.50.

Cindy Hamilton

What would you choose?
 

Cindy Hamilton wrote:
>
> On Friday, October 26, 2018 at 8:06:42 AM UTC-4, Gary wrote:
> > Just curious
> > This would be used for a couple of hamburgers
> > and the rest for a meatloaf
> >
> > - 73% lean ground beef ($2.49/lb)
> > or
> > - 80% lean ground chuck ($2.99/lb)
> >
> > I'm after the best flavor for the price.
>
> Flavor is difficult to quantify, so there's no way to calculate
> "flavorons per dollar". I'd go for the chuck, but I'm not that
> sensitive to price.

I'm thinking that fat has a lot of flavor so the 73% "mystery
beef" might have more flavor than the 80% chuck. That said, chuck
is usually known to be quite flavorful. This is why I asked. I'm
wondering what would be more flavorful. That's what I'm after.
I'll pay more for the chuck if it's better tasting.

All in all, it probably doesn't really matter. I never worry
about fat content as much of it gets cooked out and poured off
before eating. That's why I never go for the extra lean meat.
Tried that once and not ever again.

What would you choose?
 

On Friday, October 26, 2018 at 7:06:42 AM UTC-5, Gary wrote:
> Just curious
> This would be used for a couple of hamburgers
> and the rest for a meatloaf
>
> - 73% lean ground beef ($2.49/lb)
> or
> - 80% lean ground chuck ($2.99/lb)
>
> I'm after the best flavor for the price.

I choose Straub's Ground Beast!!

www.straubs.com

Straub's has real live butchers, and I've been buying and eating their ground beast for years!!! My mommy taught me where to go in STL for the best meat!

John Kuthe...

What would you choose?
 

On Friday, October 26, 2018 at 7:06:42 AM UTC-5, Gary wrote:
....
> I'm after the best flavor for the price.

Oh, and for best flavor, use spices! My Nepali girlfriend taught me that.

John Kuthe...

What would you choose?
 

Gary > wrote:
> Just curious
> This would be used for a couple of hamburgers
> and the rest for a meatloaf
>
> - 73% lean ground beef ($2.49/lb)
> or
> - 80% lean ground chuck ($2.99/lb)
>
> I'm after the best flavor for the price.
>

Use the 80%. I only use 73% when Im making food for the dog. At that
point, the additional fat doesnt add any more flavor, it just whittles
your burger down to a mini when it is cooked, and the meatloaf will be
swimming in grease. Its gross. Personally, I prefer 85% for burgers and
meatloaf.

What would you choose?
 

On Fri, 26 Oct 2018 08:06:30 -0400, Gary wrote:

> Just curious
> This would be used for a couple of hamburgers
> and the rest for a meatloaf
>
> - 73% lean ground beef ($2.49/lb)
> or
> - 80% lean ground chuck ($2.99/lb)
>
> I'm after the best flavor for the price.

The 73% lean is the better value - costs 20% less for only 9% more
fat. They will both taste nearly identical. I buy a 10lb chub of
74% every 2-3 months to be used for whatever tickles my nuts.

-sw

What would you choose?
 

On 10/26/2018 8:06 AM, Gary wrote:
> Just curious
> This would be used for a couple of hamburgers
> and the rest for a meatloaf
>
> - 73% lean ground beef ($2.49/lb)
> or
> - 80% lean ground chuck ($2.99/lb)
>
> I'm after the best flavor for the price.
>

For burgers, the 73% would be better, IMO. Meatloaf is a tossup as you
will be adding other ingredients. Either works though.

What would you choose?
 

Gary wrote:

> Just curious
> This would be used for a couple of hamburgers
> and the rest for a meatloaf
>
> - 73% lean ground beef ($2.49/lb)
> or
> - 80% lean ground chuck ($2.99/lb)
>
> I'm after the best flavor for the price.

In my case since hamburgers are not normal faire, it would depend on
what was being made. Lumpia, the 73% for sure.

What would you choose?
 

On Fri, 26 Oct 2018 08:06:30 -0400, Gary > wrote:

>Just curious
>This would be used for a couple of hamburgers
>and the rest for a meatloaf
>
>- 73% lean ground beef ($2.49/lb)
> or
>- 80% lean ground chuck ($2.99/lb)
>
>I'm after the best flavor for the price.

At that price, it probably doesn't make any difference. Who knows what
it really is. Ground armadillo probably. You're going to love it!

What would you choose?
 

On Friday, October 26, 2018 at 2:06:42 AM UTC-10, Gary wrote:
> Just curious
> This would be used for a couple of hamburgers
> and the rest for a meatloaf
>
> - 73% lean ground beef ($2.49/lb)
> or
> - 80% lean ground chuck ($2.99/lb)
>
> I'm after the best flavor for the price.

Get the cheapest beef and pork that you can find. Mix them together. Now you're cooking!

What would you choose?
 

On Friday, October 26, 2018 at 2:15:26 PM UTC-5, dsi1 wrote:
> On Friday, October 26, 2018 at 2:06:42 AM UTC-10, Gary wrote:
> > Just curious
> > This would be used for a couple of hamburgers
> > and the rest for a meatloaf
> >
> > - 73% lean ground beef ($2.49/lb)
> > or
> > - 80% lean ground chuck ($2.99/lb)
> >
> > I'm after the best flavor for the price.
>
> Get the cheapest beef and pork that you can find. Mix them together. Now you're cooking!

Mystery meat! ;-) Ever make a Turducken?

https://www.google.com/url?sa=i&sour...67 1781069440

John Kuthe...

What would you choose?
 

On Fri, 26 Oct 2018 10:22:20 -0500, Sqwertz wrote:

> The 73% lean is the better value - costs 20% less for only 9% more
> fat. They will both taste nearly identical. I buy a 10lb chub of
> 74% every 2-3 months to be used for whatever tickles my nuts.

That's 73% and I usually pay $18.50-$19.75 at the register even
though the price listed on the shelf is usually higher by $1-$2.
$1.90/lb is very cost effective. The next step up in bulk ground
beef is $8.50 for 3-pound chubs of 80% ($2.83/lb). I just can't
justify paying $8.50 for something that will be used to make sloppy
hoes (for example).

-sw

What would you choose?
 

On Friday, October 26, 2018 at 7:06:42 AM UTC-5, Gary wrote:
>
> Just curious
> This would be used for a couple of hamburgers
> and the rest for a meatloaf
>
> - 73% lean ground beef ($2.49/lb)
> or
> - 80% lean ground chuck ($2.99/lb)
>
> I'm after the best flavor for the price.
>
Personally, I'd go for 80% lean ground chuck.

What would you choose?
 

On Friday, October 26, 2018 at 8:52:19 AM UTC-5, John Kuthe wrote:
>
> Oh, and for best flavor, use spices! My Nepali girlfriend taught me that.
>
>
Duh.

What would you choose?
 

Gary, IMO, the most flavor comes from sirloin. Ask your butcher for some ground sirloin, or pick out a
slab of sirloin and ask them to grind it for you. Or grind it yourself. Make sure there is some fat in it
for flavor.

N.

What would you choose?
 

Nancy2 wrote:
>
> Gary, IMO, the most flavor comes from sirloin. Ask your butcher for some ground sirloin, or pick out a
> slab of sirloin and ask them to grind it for you. Or grind it yourself. Make sure there is some fat in it
> for flavor.
>
> N.

A few months ago I pulsed a Kansas City strip steak in the food
processor. Texture was nice enough to use as burgers. The taste
didn't impress me though so from now on strip steak will become a
nice steak dinner, not burgers.

What would you choose?
 

In article >, says...
>
> Nancy2 wrote:
> >
> > Gary, IMO, the most flavor comes from sirloin. Ask your butcher for some ground sirloin, or pick out a
> > slab of sirloin and ask them to grind it for you. Or grind it yourself. Make sure there is some fat in it
> > for flavor.
> >
> > N.
>
> A few months ago I pulsed a Kansas City strip steak in the food
> processor. Texture was nice enough to use as burgers. The taste
> didn't impress me though so from now on strip steak will become a
> nice steak dinner, not burgers.

FP's don't handle raw meat well IME (even, on "pulse".

For mincing raw meat for burgers, pies and pasties an oldfashioned
hand mincer (grinder, in USA) works far better and has the advantage you
can add exactly the proportion of fat you want.

Butchers here will give away fresh raw fat.

Janet UK

What would you choose?
 

On Saturday, October 27, 2018 at 12:10:38 PM UTC-5, Janet wrote:
>
> FP's don't handle raw meat well IME (even, on "pulse".
>
> For mincing raw meat for burgers, pies and pasties an oldfashioned
> hand mincer (grinder, in USA) works far better and has the advantage you
> can add exactly the proportion of fat you want.
>
> Butchers here will give away fresh raw fat.
>
> Janet UK
>
I saw on "America's Test Kitchen" a year or two ago to lightly freeze the
meat and add a bit of crushed ice to the food processor. Can't say I've
tried it, just passing along what they recommended.

What would you choose?
 

On Saturday, October 27, 2018 at 6:24:10 AM UTC-10, Gary wrote:
> Nancy2 wrote:
> >
> > Gary, IMO, the most flavor comes from sirloin. Ask your butcher for some ground sirloin, or pick out a
> > slab of sirloin and ask them to grind it for you. Or grind it yourself.. Make sure there is some fat in it
> > for flavor.
> >
> > N.
>
> A few months ago I pulsed a Kansas City strip steak in the food
> processor. Texture was nice enough to use as burgers. The taste
> didn't impress me though so from now on strip steak will become a
> nice steak dinner, not burgers.

Chopping meat like that is tough but I'm sure not going to get one of those meat grinder monstrosities. Last night I made some ahi burgers in my Micky Mouse chopper thingie. It was no fun! I'm giving up doing it that way. Next time I'm going to just use my big chopper and pound away. I've done that with pork and beef. I like burgers chopped up that way and it's good exercise.

What would you choose?
 

On 2018-10-27 1:15 PM, wrote:
> On Saturday, October 27, 2018 at 12:10:38 PM UTC-5, Janet wrote:
>>
>> FP's don't handle raw meat well IME (even, on "pulse".
>>
>> For mincing raw meat for burgers, pies and pasties an oldfashioned
>> hand mincer (grinder, in USA) works far better and has the advantage you
>> can add exactly the proportion of fat you want.
>>
>> Butchers here will give away fresh raw fat.
>>
>> Janet UK
>>
> I saw on "America's Test Kitchen" a year or two ago to lightly freeze the
> meat and add a bit of crushed ice to the food processor. Can't say I've
> tried it, just passing along what they recommended.
>
That's because the FP heats the meat.

What would you choose?
 

In article >,
says...
>
> On Saturday, October 27, 2018 at 6:24:10 AM UTC-10, Gary wrote:
> > Nancy2 wrote:
> > >
> > > Gary, IMO, the most flavor comes from sirloin. Ask your butcher for some ground sirloin, or pick out a
> > > slab of sirloin and ask them to grind it for you. Or grind it yourself. Make sure there is some fat in it
> > > for flavor.
> > >
> > > N.
> >
> > A few months ago I pulsed a Kansas City strip steak in the food
> > processor. Texture was nice enough to use as burgers. The taste
> > didn't impress me though so from now on strip steak will become a
> > nice steak dinner, not burgers.
>
> Chopping meat like that is tough but I'm sure not going to get one of those meat grinder monstrosities.

What monstrosity? Mine is a cast iron one

https://preview.tinyurl.com/yazwz7eo


> Last night I made some ahi burgers in my Micky Mouse chopper thingie.
>It was no fun.

Disneytrash, what do you expect. Spong will last another century or
two.

Janet UK

What would you choose?
 

Janet wrote:

> In article >, says...
> >
> > Nancy2 wrote:
> > >
> > > Gary, IMO, the most flavor comes from sirloin. Ask your butcher
> > > for some ground sirloin, or pick out a slab of sirloin and ask
> > > them to grind it for you. Or grind it yourself. Make sure there
> > > is some fat in it for flavor.
> > >
> > > N.
> >
> > A few months ago I pulsed a Kansas City strip steak in the food
> > processor. Texture was nice enough to use as burgers. The taste
> > didn't impress me though so from now on strip steak will become a
> > nice steak dinner, not burgers.
>
> FP's don't handle raw meat well IME (even, on "pulse".
>
> For mincing raw meat for burgers, pies and pasties an oldfashioned
> hand mincer (grinder, in USA) works far better and has the advantage
> you can add exactly the proportion of fat you want.
>
> Butchers here will give away fresh raw fat.
>
> Janet UK

Hi Janet UK, it was a discussion back then and no need to buy a grinder
just to test a little cooking fun to see if it worked.

While FP isn't optimal, it does not change the actual flavor of the
meat. Only the texure may change. He pulsed it reasonably from a hand
minced bit.

I'm with Gary, keep it a strip steak.

What would you choose?
 

On 10/26/2018 9:21 AM, Gary wrote:
> Cindy Hamilton wrote:
>>
>> On Friday, October 26, 2018 at 8:06:42 AM UTC-4, Gary wrote:
>>> Just curious
>>> This would be used for a couple of hamburgers
>>> and the rest for a meatloaf
>>>
>>> - 73% lean ground beef ($2.49/lb)
>>> or
>>> - 80% lean ground chuck ($2.99/lb)
>>>
>>> I'm after the best flavor for the price.
>>
>> Flavor is difficult to quantify, so there's no way to calculate
>> "flavorons per dollar". I'd go for the chuck, but I'm not that
>> sensitive to price.
>
> I'm thinking that fat has a lot of flavor so the 73% "mystery
> beef" might have more flavor than the 80% chuck. That said, chuck
> is usually known to be quite flavorful. This is why I asked. I'm
> wondering what would be more flavorful. That's what I'm after.
> I'll pay more for the chuck if it's better tasting.
>
> All in all, it probably doesn't really matter. I never worry
> about fat content as much of it gets cooked out and poured off
> before eating. That's why I never go for the extra lean meat.
> Tried that once and not ever again.
>
Then you just answered your own question! :) I agree with Cindy, I'd go
with the ground chuck. Extra lean ground beef works, but IMHO it
doesn't taste as good.

Jill

What would you choose?
 

On Saturday, October 27, 2018 at 1:02:47 PM UTC-10, Janet wrote:
> In article >,
> dsiahoo.com says...
> >
> > On Saturday, October 27, 2018 at 6:24:10 AM UTC-10, Gary wrote:
> > > Nancy2 wrote:
> > > >
> > > > Gary, IMO, the most flavor comes from sirloin. Ask your butcher for some ground sirloin, or pick out a
> > > > slab of sirloin and ask them to grind it for you. Or grind it yourself. Make sure there is some fat in it
> > > > for flavor.
> > > >
> > > > N.
> > >
> > > A few months ago I pulsed a Kansas City strip steak in the food
> > > processor. Texture was nice enough to use as burgers. The taste
> > > didn't impress me though so from now on strip steak will become a
> > > nice steak dinner, not burgers.
> >
> > Chopping meat like that is tough but I'm sure not going to get one of those meat grinder monstrosities.
>
> What monstrosity? Mine is a cast iron one
>
> https://preview.tinyurl.com/yazwz7eo
>
>
> > Last night I made some ahi burgers in my Micky Mouse chopper thingie.
> >It was no fun.
>
> Disneytrash, what do you expect. Spong will last another century or
> two.
>
> Janet UK

What the heck do you have against Disney? I hope you and your meat grinder will be happy together. As for me, I'm not really into meat or meat accessories or the culture of meat.