On 5/17/2012 7:09 AM, Kent wrote:
> > wrote in message
> ...
> On May 17, 1:10 am, > wrote:
>> "Julie > wrote in message
>>
>> ...
>>
>>> > wrote in message
>>> ...
>>>> On Wed, 16 May 2012 20:48:02 -0700, Julie Bove wrote:
>>
>>>>> When did they change it? Or do they carry more than one kind now? I
>>>>> bought
>>>>> some a few weeks back and noticed that the packaging is different. But
>>>>> the
>>>>> meat was fine.
>>
>>>> What did they say when you called them? CostCo carries different
>>>> brands in different markets.
>>
>>>> So it's 85% lean now. What was it before? if you don't know that,
>>>> then, well....
>>
>>> I didn't call them. I am not sure what it was before. But I think
>>> somewhere in the 90%.
>>
>> I think "normal" ground beef is 20% fat. A restaurant "gourmet" hamburger
>> is usually 20% fat. A lean ground beef hamburger is too dry and lacks
>> flavor. Always go for 20% and make sure the beef is ground on site.
>> Costco's
>> hamburger is.
>
> I understand the "too dry" part, but that "lacks flavor" thing is
> bullshit. Lean beef has flavor. Delicious flavor. You're just
> repeating shit you've heard time and time again. Do a side by side
> tasting of browned lean beef against rendered tallow. You tell me
> which one has "flavor."
>>
> --Bryan
>
> The flavor beef is tied to the fat in the meat. Standing rib and ribeye
> taste great. Chuck tastes great. NY strip is intermediate. Filet doesn't
> taste like beef.
>
> Kent
>

The truth is that any cut of meat is pretty bland until you add salt. I
guess that makes it more important than what cut you use. OTOH,
discussing meaty pieces is always tasty:

http://www.huffingtonpost.com/2012/0...tml?ref=topbar