I used to get the 72/28 hamburger, until I realized that all that fat was just dripping away. If you fry it, you'll get about an inch and a half of grease in the pan. Now, I love fat -- luuuurv it -- but even I can't scarf all that down. So, for me, it turns out that 80/20 is perfect. That way everything goes in my belly, no waste.
Also, on the grill, the 72/28 sent flames shooting into the air. True story.
Any more than 20% and I find that the fat just gets lost during cooking. Though I sometimes buy 80/20 since it is a lot cheaper, even accounting for the loss, and just make the hamburgers or whatever a little bigger to compensate for "shrinkage".
I like ground beef to have some "chew" to it so 85/15 is usually perfect.
I have not found any 90/10 beef that didn't have that taste like I'm biting through plastic. I have tried frying it in lard but it is just too dry/mealy.
If all I can find is 90/10, I will buy ground pork or get some pork sausage such as bratwurst and take it out of the casing and mix it in to raise the fat content and give it better flavor.
Somehow, mixing meats in ground meat gives it a much more interesting flavor/texture. My local market sells "meatloaf mix" which is equal portions of beef, veal, and pork, and it is really good. I have also made burgers with a mix of ground beef and lamb which are really good.
I mostly eat the stuff from my meat CSA (Shady Pine Farm in New Braintree MA), which I think is about 85/15 or so. I also sometimes grind meat into hamburger when I don't want steak (my wife has TMJ, which means chewing whole meat can be difficult for her).
If I buy from the grocery store, I buy as lean as I can to avoid the O6's associated with grain fed beef. If I buy from our local CSA, it's 80/20, and freakin delicious. Nothing like some 80/20 burgers with butter or ghee!
If i get it from grazinacres, which is all grass fed, at the green market they tell me its approx 80/20, though they've never run an assay. Then i get the Trader Joe's 100% grassfed which is I believe 80/20, too.
They're both tasty but I'd like to actually go the other way and try a 90/10 again. I know that fat is flavor but I just wonder if 90/10 is as bad as all the chefs, and paleos, say it is.
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