Goomba38 wrote:
> jmcquown wrote:
>
>> TheAlligator wrote:
>>
>>> "jmcquown" > wrote:
>>> That's intersting, Jill. My extended family has always called
>>> regular sausage gravy (WITH sausage btw) sawmill gravy. Aren't
>>> regional differences funny?
>>
>>
>> Indeed they are! When I was up in Iowa last year a particular
>> breakfast joint made gravy for their biscuits with hamburger; it was
>> very bland. And no, they didn't call it S.O.S. (which to me *must*
>> be made with chipped beef!).
>>
>> Jill
>
> Not unlike how you call ground beef "hamburger"
> and I call it ground beef (or something else more
> exact like "ground round" or whatever?)
> Goomba

Depends on the beef but yes, I use it generically. Hamburger has the
highest ratio of fat and is the least expensive. Ground round has much less
fat. Ground chuck is somewhere in the middle but still lower in fat than
regular "hamburger". (That's how it's labelled at my grocery store). I
could call it minced beef or beef mince if it would make you feel better

Jill