Andy M.
Certified Pretend Chef
I hear about Kobe/Wagyu beef burgers or Angus beef burgers and wonder if they can actually be better than average ground beef burgers of the same fat content.
These premium meats are what they are because of their superior marbling which creates a juicier more tender steak.
Isn't that benefit lost when you grind the meat? If it's 80% or 85% lean after grinding, it compares to ground chuck in fat content.
What do you think?
These premium meats are what they are because of their superior marbling which creates a juicier more tender steak.
Isn't that benefit lost when you grind the meat? If it's 80% or 85% lean after grinding, it compares to ground chuck in fat content.
What do you think?