Default User wrote:
>
> Pete C. wrote:
>
> >
> > sf wrote:
> > >
> > > On Wed, 12 Aug 2009 11:08:09 -0500, "Pete C." >
> > > wrote:
> > >
> > > > We know that much of the flavor is in the fat, that's why
> > > > commercial hamburger mix is 50/50 (yeow!).
> > >
> > > <laugh> It is not! 80-20 is good.
> >
> > Yes, it is. I saw a program once with a segment in one of the
> > processing plants which showed the guy forklifting into the grinder
> > "2,000# of lean and 2,000# of fat" and "yes, it is 50/50" and that
> > was the guy with the forklift speaking, not a voiceover.
>
> What do you mean by "commercial"? The local supermarket sells regular
> ground beef (70/30), lean (80/20), and extra lean (90/10). There is
> also ground chuck, ground round, and ground sirloin. Nothing is sold as
> "hamburger" at all.

Commercial = Fast food restaurant

Supermarket = Retail