"Edwin Pawlowski" > wrote in message
...
>
> ""alan[rem????????????" <"alan[rem???????????? wrote in message
>> The last two times we had BBQs, we used ground sirloin from this local
>> place that had it on sale for $2.89 and $2.69 a pound. Boneless
>> sirloin on sale is usually about $3.99 and Fairway has prime sirloin
>> for london broil at $4.99.
>
> I've never seen prime at Fairway, mostly select. I don't buy beef there
> for that reason. I get choice at BJ's If they have prime, I'd grab it,
> but not for grinding.
>
>
>>
>> So, how do they get down to $2.89 and $2.69. What do they add to it
>> to bring down the price?
>
> Trimmings. Tiny pieces you'd not want to cook as is.
>
>
>>
>> I really like the taste of sirlon, so is there anything I should add
>> to a piece of sirlon london broil to get the fat content down up to
>> 10% or 90% lean.
>
> IMO, 90% lean is way to lean for a juicy burger. I like 80 to 80%. Just
> add fat.
>
>>
>> What is the difference between sirloin and top sirloin? Is prime
>> sirloin better than choice top sirloin? What are the differences?
>
> I'm not sure aside from the placement in the steer. Placement equates to
> tenderness though.
>
>

That's right, but it's irrelevant for hamburger.


--
Peter Aitken