Best Beef cut for Burger
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. |
Best Beef cut for Burger
On Sat, 22 Apr 2006 07:05:33 -0700, Jimmy wrote:
> 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. |
Best Beef cut for Burger
"Jimmy" > wrote in news:1145714733.934617.150630
@t31g2000cwb.googlegroups.com: > 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. Chuck, shoulder or front rib are good cuts to grind. Also if you have the bucks, rib-eye makes a very tasty burger too! Andy |
Best Beef cut for Burger
Steve Wertz wrote:
> On 22 Apr 2006 07:05:33 -0700, Jimmy wrote: > > >>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. > > > Ribeye, of course. > > -sw Waste of ribeye... If you have to grind ribeye to eat it, you need a new set of dentures. ;-) |
Best Beef cut for Burger
On Sat, 22 Apr 2006 14:14:29 -0500, OmManiPadmiOmelet wrote:
> Steve Wertz wrote: > >> On 22 Apr 2006 07:05:33 -0700, Jimmy wrote: >> >> >>>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. >> >> >> Ribeye, of course. >> >> -sw > > Waste of ribeye... > > If you have to grind ribeye to eat it, you need a new set of dentures. ;-) LOL! |
Best Beef cut for Burger
OmManiPadmiOmelet wrote: > Steve Wertz wrote: > > > On 22 Apr 2006 07:05:33 -0700, Jimmy wrote: > > > > > >>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. > > > > > > Ribeye, of course. > > > > -sw > > Waste of ribeye... > > If you have to grind ribeye to eat it, you need a new set of dentures. ;-) Besides being too tender (makes mushy burgers) ribeye is the most mildly flavored beef cut... it's the choice of those who really don't like the flavor of beef... the same folks who typically only eat the breast portion of fowl.... the better portion for burgers is the meat that's trimmed away to make the ribeye. But better is a mix of chuck and top round... sirloin is good too. Sheldon |
Best Beef cut for Burger
Steve Wertz wrote:
> On Sat, 22 Apr 2006 14:14:29 -0500, OmManiPadmiOmelet wrote: > > >>Steve Wertz wrote: >> >> >>>On 22 Apr 2006 07:05:33 -0700, Jimmy wrote: >>> >>> >>>>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. >>> >>>Ribeye, of course. >> >>Waste of ribeye... > > > Not at all. > > >>If you have to grind ribeye to eat it, you need a new set of dentures. ;-) > > > The OP asked what cut made the best hamburger. Ribeye is the > most appropriate answer. It also makes the best chicken fried > steak. > > -sw Geez Steve! That's like serving caviar with chicharones! Chuck roast makes perfectly good and flavorful ground beef, AND CF steak. Seriously, if you are going to grind your own, I dare you to try a brisket sometime. It's fabulous that way. |
Best Beef cut for Burger
Sheldon wrote:
> OmManiPadmiOmelet wrote: > >>Steve Wertz wrote: >> >> >>>On 22 Apr 2006 07:05:33 -0700, Jimmy wrote: >>> >>> >>> >>>>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. >>> >>> >>>Ribeye, of course. >>> >>>-sw >> >>Waste of ribeye... >> >>If you have to grind ribeye to eat it, you need a new set of dentures. ;-) > > > Besides being too tender (makes mushy burgers) ribeye is the most > mildly flavored beef cut... it's the choice of those who really don't > like the flavor of beef... the same folks who typically only eat the > breast portion of fowl.... the better portion for burgers is the meat > that's trimmed away to make the ribeye. But better is a mix of chuck > and top round... sirloin is good too. > > Sheldon > Sirloin or chuck would be my personal choice. I prefer top round cubed and served raw. ;-d And I'm not kidding......... I's great for the serum iron levels. <G> |
Best Beef cut for Burger
In article >,
ost says... > > Waste of ribeye... > > Not at all. > > > If you have to grind ribeye to eat it, you need a new set of dentures. ;-) > > The OP asked what cut made the best hamburger. Ribeye is the > most appropriate answer. It also makes the best chicken fried > steak. > > 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. -- Peter Aitken Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm |
Best Beef cut for Burger
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 |
Best Beef cut for Burger
Peter A wrote: > In article >, > ost says... > > > Waste of ribeye... > > > > Not at all. > > > > > If you have to grind ribeye to eat it, you need a new set of dentures. ;-) > > > > The OP asked what cut made the best hamburger. Ribeye is the > > most appropriate answer. It also makes the best chicken fried > > steak. > > > > > > 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. A few hours ago you seemed to suggest that different cuts did not differ in flavor, but merely in tenderness. You wrote, " 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." So, if chuck potentially has a "better flavor" then what's illegitimate about using strip steak, because I think that it is the best tasting cut of beef? > 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. Chuck has a different flavor than loin, and ribeye still another. > > -- > Peter Aitken --Bryan |
Best Beef cut for Burger
On Sat, 22 Apr 2006 15:58:20 -0500, Steve Wertz wrote:
> On 22 Apr 2006 13:42:07 -0700, Sheldon wrote: > >> OmManiPadmiOmelet wrote: >>> Steve Wertz wrote: >>> >>>> On 22 Apr 2006 07:05:33 -0700, Jimmy wrote: >>>> >>>> >>>>>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. >>>> >>>> >>>> Ribeye, of course. >>>> >>>> -sw >>> >>> Waste of ribeye... >>> >>> If you have to grind ribeye to eat it, you need a new set of dentures. ;-) >> >> Besides being too tender (makes mushy burgers) ribeye is the most >> mildly flavored beef cut... it's the choice of those who really don't >> like the flavor of beef... > > We've heard your ribeye spiel before, and you're just as much > full of shit back then as you are now. > > -sw Ribeye is no doubt a very "soft to the bite" cut. That is why I always order or buy NY Strip choice or prime. I don't like the "softness" of the ribeye as well as the more "al dente" (for lack of a better discription) NY strip. To me the flavor of the ribeye is not a "hearty" as the NY Strip or chuck for that matter. If you want to just be fashionable in an obscene sorta way grind some tenderloin. |
Best Beef cut for Burger
Sheldon wrote: > OmManiPadmiOmelet wrote: > > Steve Wertz wrote: > > > > > On 22 Apr 2006 07:05:33 -0700, Jimmy wrote: > > > > > > > > >>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. > > > > > > > > > Ribeye, of course. > > > > > > -sw > > > > Waste of ribeye... > > > > If you have to grind ribeye to eat it, you need a new set of dentures. ;-) > > Besides being too tender (makes mushy burgers) ribeye is the most > mildly flavored beef cut... it's the choice of those who really don't > like the flavor of beef... the same folks who typically only eat the > breast portion of fowl.... I'm not crazy about the flavor of ribeye either, nor any other cut from the front of the cow. > the better portion for burgers is the meat > that's trimmed away to make the ribeye. But better is a mix of chuck > and top round... sirloin is good too. > > Sheldon --Bryan |
Best Beef cut for Burger
On Sat, 22 Apr 2006 21:01:10 +0000, Peter A wrote:
> In article >, > It's a step on the way to the morons who > grind wagyu (aka Kobe) beef for burgers. Wagyu has as many grindables as angus or most any cattle. In fact the local wagyu guy packages and markets ground wagyu. However, he is not grinding the rib eye and it is priced accordingly which does equals MORE than chuck. I have eaten it and chuck is just as just as good. |
Best Beef cut for Burger
jay wrote: > On Sat, 22 Apr 2006 15:58:20 -0500, Steve Wertz wrote: > > > On 22 Apr 2006 13:42:07 -0700, Sheldon wrote: > > > >> OmManiPadmiOmelet wrote: > >>> Steve Wertz wrote: > >>> > >>>> On 22 Apr 2006 07:05:33 -0700, Jimmy wrote: > >>>> > >>>> > >>>>>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. > >>>> > >>>> > >>>> Ribeye, of course. > >>>> > >>>> -sw > >>> > >>> Waste of ribeye... > >>> > >>> If you have to grind ribeye to eat it, you need a new set of dentures. ;-) > >> > >> Besides being too tender (makes mushy burgers) ribeye is the most > >> mildly flavored beef cut... it's the choice of those who really don't > >> like the flavor of beef... > > > > We've heard your ribeye spiel before, and you're just as much > > full of shit back then as you are now. I think he's at least halfway to right. > > > > -sw > > > Ribeye is no doubt a very "soft to the bite" cut. That is why I always > order or buy NY Strip choice or prime. I don't like the "softness" of the > ribeye as well as the more "al dente" (for lack of a better discription) > NY strip. Nothing tastes as good as a NY strip. > > To me the flavor of the ribeye is not a "hearty" as the NY Strip or chuck > for that matter. If you want to just be fashionable in an obscene sorta > way grind some tenderloin. Tenderloin is not as flavorful as strip. --Bryan |
Best Beef cut for Burger
Sqwertz wrote: > > We've heard your ribeye spiel before, and you're just as much > full of shit back then as you are now. And the truth still perturbs the shit out of you now as it did then. Beef ribeye, lamb ribeye, veal ribeye, and pork ribeye is what the well heeled feed pated to their infants because those are virtually flavorless... those are the training wheels of dining. Sqwertz, you ain't one of the fingers either... well, okay... you're one of my **** finger's favorites! <G> Ahahahahahahahahahahahahahahahahahahahahaha. . . . Sheldon |
Best Beef cut for Burger
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. -- Peter Aitken Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm |
Best Beef cut for Burger
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. |
Best Beef cut for Burger
OmManiPadmiOmelet > wrote in news:124mga1t5hg7bc6
@corp.supernews.com: > 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. Funny you should mention it but Philly cheesesteaks are either ribeye or top round. Not your Mom's hamburger but ribeye makes a darn tasty cheesesteak as well, with fried onions and processed american cheese (or cheez-wiz). You'll never find a chuck cheesesteak. I'll steak my job on it! For anyone who cares, Andy |
Best Beef cut for Burger
On Sun, 23 Apr 2006 03:56:35 -0500, OmManiPadmiOmelet wrote:
> The only cut with even less flavor are t-bones. Are you kidding?.. tenderloin and strip both plus bone. |
Best Beef cut for Burger
In article .com>, "Jimmy" > wrote:
>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. The best meat for a hamburger is a slab of high quality ("MSA" here in Oz) properly aged rump steak. Tender and delicious! But maybe not strictly a "hamburger"? In the Oz retail trade it's a "steakburger". Dunno about you folk over the pond. Cheers, Phred. -- LID |
Best Beef cut for Burger
Andy wrote:
> OmManiPadmiOmelet > wrote in news:124mga1t5hg7bc6 > @corp.supernews.com: > > >>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. > > > > Funny you should mention it but Philly cheesesteaks are either ribeye or > top round. > > Not your Mom's hamburger but ribeye makes a darn tasty cheesesteak as well, > with fried onions and processed american cheese (or cheez-wiz). > > You'll never find a chuck cheesesteak. I'll steak my job on it! > > For anyone who cares, > > Andy Well, I'm always up to an education..... ;-) If you think about it, cheesesteaks (ime) are not made from ground beef. For a good steak sandwich, you HAVE to use a tender steak or you will pull the whole chunk of meat out of the sandwich when you take the first bite. Your teeth are not knife sharp. Unless you are a Ferengi. <G> Om |
Best Beef cut for Burger
jay wrote:
> On Sun, 23 Apr 2006 03:56:35 -0500, OmManiPadmiOmelet wrote: > > >>The only cut with even less flavor are t-bones. > > > > Are you kidding?.. tenderloin and strip both plus bone. > No, I'm not. While I do like T-bones, I've found them to have a lot less flavor than rib eyes or even chuck steaks. Your mileage may vary..... ;-) Om |
Best Beef cut for Burger
On Sun 23 Apr 2006 08:12:40a, Thus Spake Zarathustra, or was it
OmManiPadmiOmelet? > Andy wrote: > >> OmManiPadmiOmelet > wrote in news:124mga1t5hg7bc6 >> @corp.supernews.com: >> >> >>>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. >> >> >> >> Funny you should mention it but Philly cheesesteaks are either ribeye >> or top round. >> >> Not your Mom's hamburger but ribeye makes a darn tasty cheesesteak as >> well, with fried onions and processed american cheese (or cheez-wiz). >> >> You'll never find a chuck cheesesteak. I'll steak my job on it! >> >> For anyone who cares, >> >> Andy > > Well, I'm always up to an education..... ;-) > > If you think about it, cheesesteaks (ime) are not made from ground beef. > For a good steak sandwich, you HAVE to use a tender steak or you will > pull the whole chunk of meat out of the sandwich when you take the first > bite. > > Your teeth are not knife sharp. > > Unless you are a Ferengi. <G> LOL! If the steak is sliced thinly (which it usually is for a cheesesteak sandwich), it doesn't have to be the most tender cut of meat to be easily eaten. -- Wayne Boatwright @¿@¬ _____________________ |
Best Beef cut for Burger
In article . com>,
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. > > A few hours ago you seemed to suggest that different cuts did not > differ in flavor, but merely in tenderness. You made an erroneous inference. I neither said nor believe any such silly thing. > So, if chuck potentially has a > "better flavor" then what's illegitimate about using strip steak, > because I think that it is the best tasting cut of beef? > I never said it was illegitimate. I did say it was a waste of money for most people to spend more on a cut that gives a result that they will find inferior or at best equal in flavor to chuck. -- Peter Aitken Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm |
Best Beef cut for Burger
In article >,
says... > > In article >, > > It's a step on the way to the morons who > > grind wagyu (aka Kobe) beef for burgers. > > > Wagyu has as many grindables as angus or most any cattle. In fact the > local wagyu guy packages and markets ground wagyu. However, he is not > grinding the rib eye and it is priced accordingly which does equals MORE > than chuck. I have eaten it and chuck is just as just as good. > > You are quite right. I should have said "fancy cuts of wagyu" which is what some restaurants and people make a silly fuss about grinding for burgers. -- Peter Aitken Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm |
Best Beef cut for Burger
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 |
Best Beef cut for Burger
On Sun, 23 Apr 2006 10:15:41 -0500, OmManiPadmiOmelet wrote:
> jay wrote: > >> On Sun, 23 Apr 2006 03:56:35 -0500, OmManiPadmiOmelet wrote: >> >> >>>The only cut with even less flavor are t-bones. >> >> >> >> Are you kidding?.. tenderloin and strip both plus bone. >> > > No, I'm not. > While I do like T-bones, I've found them to have a lot less flavor than > rib eyes or even chuck steaks. > > Your mileage may vary..... ;-) > > Om Sure, we all experience the eating thing differently. I really believe that in the better cuts of prime beef in a blind tasting you would know more from the texture than you would from a flavor differential in attempting to identify the cut. yep..even my own milege varies.. ;) |
Best Beef cut for Burger
Wayne Boatwright wrote:
> On Sun 23 Apr 2006 08:12:40a, Thus Spake Zarathustra, or was it > OmManiPadmiOmelet? > > >>Andy wrote: >> >> >>>OmManiPadmiOmelet > wrote in news:124mga1t5hg7bc6 : >>> >>> >>> >>>>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. >>> >>> >>> >>>Funny you should mention it but Philly cheesesteaks are either ribeye >>>or top round. >>> >>>Not your Mom's hamburger but ribeye makes a darn tasty cheesesteak as >>>well, with fried onions and processed american cheese (or cheez-wiz). >>> >>>You'll never find a chuck cheesesteak. I'll steak my job on it! >>> >>>For anyone who cares, >>> >>>Andy >> >>Well, I'm always up to an education..... ;-) >> >>If you think about it, cheesesteaks (ime) are not made from ground beef. >>For a good steak sandwich, you HAVE to use a tender steak or you will >>pull the whole chunk of meat out of the sandwich when you take the first >>bite. >> >>Your teeth are not knife sharp. >> >>Unless you are a Ferengi. <G> > > > LOL! If the steak is sliced thinly (which it usually is for a cheesesteak > sandwich), it doesn't have to be the most tender cut of meat to be easily > eaten. > Granted, but it does make it more pleasant. ;-) I probably wound not hesitate (and have not) to use rib eye in a steak sammich. |
Best Beef cut for Burger
Steve Wertz wrote:
> On Sun, 23 Apr 2006 03:56:35 -0500, OmManiPadmiOmelet wrote: > > >>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. > > > Different stroked for different folks. It's like arguing who has > the best fast-food hamburger, and why. If you think t-bone > doesn't have any flavor, then, well.... > > -sw I never said it did not have ANY flavor, I said it had LESS flavor. :-) Might just be the differenc between HEB beef and City Market beef. <shrugs> |
Best Beef cut for Burger
In article >,
ost says... > Uh, no. I would have respected your personal opinion. > > Judging from your childish post, you have already found it > inferior without even trying it. And if you were to try it and > like it, you wouldn't admit that here just out of spite. > > In the same breath you say you would respect my personal opinion and also say that my opinion would be due to spite. Oh, I get it - you would respect my opinion only if it agrees with yours. You're not part of the Bush administration by any chance? -- Peter Aitken Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm |
Best Beef cut for Burger
|
Best Beef cut for Burger
In article >,
ost says... > > In the same breath you say you would respect my personal opinion and > > also say that my opinion would be due to spite. > > Yes - as perfectly demonstrated by your snotty, childish post. > It looks good on you. Wear it. > > There's nothing snotty or childish about my post. You can't defend your opinion with facts or logic so you call me names. Guess what - anyone with a modest intelligence can see right thru that. I am finished with this thread. -- Peter Aitken Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm |
Best Beef cut for Burger
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. > > |
Best Beef cut for Burger
>I think chuck has great flavor and is priced nicely. Works great for
>chili also. Definately grind your own. I am from Canada and as far as I know we don't have a 'chuck' cut. When I was a kid we used to as my grandmother used to purchase ground chuck. However we have changed our meat description. What part of the steer is 'chuck' found? |
Best Beef cut for Burger
<The OP asked what cut made the best hamburger. Ribeye is the
<most appropriate answer. It also makes the best chicken fried <steak. Perhaps; but I won't buy it: $$$$!; not for burger but your comment is welcome. |
Best Beef cut for Burger
On Mon, 24 Apr 2006 06:51:26 -0700, Jimmy wrote:
> What part of the > steer is 'chuck' found? Take a look at this. http://www.procutlery.com/CutsChart.htm |
Best Beef cut for Burger
|
Best Beef cut for Burger
jay wrote:
> On Mon, 24 Apr 2006 06:51:26 -0700, Jimmy wrote: > > >> What part of the > > >>steer is 'chuck' found? > > > Take a look at this. > > http://www.procutlery.com/CutsChart.htm Great site, thanks! :-) Om |
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