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Guy at the meat counter in Omaha said my 80/20 grind was wrong for burgers and I'm still not buying it
So last Saturday I'm at this little butcher counter in Omaha picking up a 10 lb beef chuck roll to grind at home, and the guy behind the case tells me I should be using straight brisket for burgers instead. He says 80/20 chuck is what amateurs do and real burger meat needs that brisket fat. I've been grinding 80/20 for 9 years and never had one person hand a burger back to me. I get that brisket has a richer flavor, but at $6.99 a pound versus $4.49 for chuck, I'm not seeing the math for a family cookout. Fat ratio is fat ratio at the end of the day, and 20 percent is 20 percent. Has anyone actually switched from chuck to brisket for their burger grind and noticed a real difference, or is this just a counter guy trying to move his brisket inventory?
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james_clark4d ago
Man that's frustrating, nothing worse than some counter guy telling you your setup is wrong when you've been doing it for years without a single complaint. I've messed around with brisket for burgers before and yeah it tastes good, but not enough for me to pay two and a half bucks more a pound either. Sounds like he was just trying to move that brisket, honestly.
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