On 10/21/2017 3:08 PM, jmcquown wrote:
> On 10/20/2017 3:35 PM, Sqwertz wrote:
>> On Thu, 19 Oct 2017 21:03:42 -0400, wrote:
>>
>>> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
>>> to make ten 12 ounce burgers
>>> https://postimg.org/image/16ty1wibjf/
>>
>> Ground round makes TIAD burgers.Â* You'll never find any successful
>> restaurant serving hamburgers from ground round.Â* And for good reason.
>> Even the restaurant chain named "Ground Round" doesn't use ground
>> round.Â* They use chuck, like it should be.
>>
>> https://www.groundround.com/Menu/
>>
>> -sw
>>
> Hey, he's been doing it for years so we all should, too!Â* When I grind
> beef for burgers I grind chuck.
>
> I have ground a sirloin steak.Â* IMHO sirloin is too lean to make a good
> hamburger.Â* I likely won't do it again any time soon.Â* I still have two
> sirloin burgers in the freezer.
>
> I've never ground top (or bottom) round.Â* Then again, I don't eat much
> in the way of ground meat. <shrug>
>
> Jill


Short ribs and ribeye steak - perfection!@