Kitchen

[Carmie]

Beef burgers that are too lean are not tasty and are dry unless you cook them only to the rare side. I do not eat my meat while pink.  Think fillet mignon... a good balance between lean and fat.

I only use very lean beef burger in soups and chili and soups.  I buy great ground beef from my local butcher shop.  It is very tasty and moist when cooked and shrinks very little when cooked into burgers.

I wonder how anyone measures the fat in meat,,, 10% or 20%, how can you be sure?

[Nomorebirthdays]

@Carmie. I have bought meat from the grocery store that stinks when you cook it or slimy stuff cooks out of it, pink slimy stuff? I don't think they hang it long enough to get blood out or inject with water or something. And this is from big grocery chain. I've already rinsed browned burger before making bar b questions or tacos so much cooks out.

[KentuckyWoman]

I will just buy the ground beef at our local grocery, make my own burgers, then freeze and seal them with my Food Saver.  It's cheaper in the long run.

[Carmie]

@Nomorebirthdays  Oh, that doesn't sound so good at all.  I know that some ground beef is made from fatty scraps that are put into a machine that spins it really fast until the fat separates from the meat.  Then the meat is gathered up and sold as ground beef and the fat is tossed.

Maybe that's what your local market is selling?

[Nomorebirthdays]

@Carmie wow, that's why I get my beef from a local farmer. I bet we eat a lot of Stanger things in our lifetimes we do not know about.

[bmorechick]

Yea these are really expensive. Burgers are quick to make so I'm not sure this small convenience is worth it. I buy the organic grass fed beef for my burgers. It is very lean and does not have that fatty meat taste. I season only with a little salt, pepper and worcestershire sauce and they cook quick on the grill. You barely mix the meat so as not to toughen it. Three minutes each side. You cook any longer and you got a hockey puck! But we like them medium rare so...cost me about 18 bucks to make 14 burgers.

[software]

I like the flavor of sirloin, but I prefer the tenderness of a ribeye.    I would buy a sirloin from my grocery store and ask the butcher in the meat market to grind it for me.  Or do it myself in my Vitamix

I'm sure the price would be similar.   Not sure what sirloin steak is going for now.

I know ribeyes are around $9 - $10 per pound.

Beef labeled "prime" is the best quality and the most expensive.    I didn't think genuine Black Angus was anything less than Prime.

Nutritional value states 1 burger is 27grams of fat, more fat than protein

[eddyandme]

@software

I buy the 90% angus for hamburger meat.  It was on sale the other week, so I asked the butcher to give me one pound but in two one-pound packages. (I buy it this was 'cause I cook one up for my furbaby, the other for me, wit garlic and onions.) Well, one was a teeny bit over a lb, the other right on. It cost over $10 and that was on sale. So, I think your right with your steak prices.

I've decided to order these. It's just me and my Eddy. I'm not the biggest meat eater so these will last. Of course, he's doing his own form of a Happy Dance when we're having burgers!

[dharts]

Y'all should get some of the "American kobi" hamburger from Heartbrand beef. One of the membership clubs has it for not much more than these burgers. Remember when hamburger actually had flavor? That's what these taste like. Really. And no I don't work for them, just a very satisfied customer. And the fat in them is actually good for your heart instead of bad for it.

I can tell you I haven't found any gourmet, grass fed, organic or any other hamburger that compares to them.

[Cats3000]

You see, for us it's the amount of fat we take into our bodies. 

We've used 85% lean and we really can't tell the difference in taste.