"Melba's Jammin'" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >,
>> > "Ophelia" > wrote:
>> >> OK, so if you were buying meat to grind, which cut would YOU choose?
>> >
>> > A nicely marbled chuck roast.
>>
>> I always choose meat which is not too lean. I think the flavour is in
>> the
>> fat and that it melts out when it is cooked, leaving the flavour and the
>> tenderness.
>
> True, true.
>
>

Actually once the fat melts out any flavor it contains is gone. That's why
stews are so flavorful, the flavor carried by the fat ends up in the cooking
liquid. When meat is grilled and fried and the fat drips out much of the
flavor is lost... at least with frying a lot of the flavor can be reclaimed
by deglazing. Grilling is the least flavorful form of cooking, except for
those who enjoy carborization.... a lot of folks actually do enjoy the
flavor of carborization, that's why they sell charcoal powder to use as a
seasoning. Blech! And I don't know why anyone would want to add wood smoke
flavor to a good steak like a t-bone, strip, porterhosue, etc., they could
save a lot of money by eating tubesteak.