Re: Wagyu ground beef tacos

On 2025-05-31, Jill McQuown <j_mcquown@comcast.net> wrote:

On 5/31/2025 5:40 PM, Cindy Hamilton wrote:

On 2025-05-31, Jill McQuown <j_mcquown@comcast.net> wrote:

On 5/31/2025 10:56 AM, Cindy Hamilton wrote:

On 2025-05-31, songbird <songbird@anthive.com> wrote:

Jill McQuown wrote:
...

and canned (presumably) re-fried beans?  It doesn't make fiscal sense.

>
    fools and their money...
>
>

Doesn't make sense in terms of flavor, either.  You get just as much fat
from cheaper 80/20 ground beef.  Doesn't have the fancy name attached,
though.

>
    ours has the fancy name of ground chuck.

>
You can make 80/20 beef from nearly any cut if you're willing
to add additional fat.
>

The term 80/20 infers a 20% fat to lean ratio.  No need to add
additional fat.

 
If you grind beef that has less than 20% fat, you must add additional
fat to achieve the 80/20 ratio.
 

I wasn't talking about grinding a chuck roast and adding extra fat to
it.  I was talking about 80/20 ground beef you can buy in a store.  I'm
not sure but I doubt Bryan ground this Wagyu ground beef for tacos
himself, which still would have been a ridiculous price for beef to make
tacos.

Allow me to rephrase:  If the meat processor grinds beef that has
less than 20% fat, they must add additional fat to achieve the
80/20 ratio.

You can make 80/20 beef from nearly any cut, including offcuts.

Unless the label says "chuck", 80/20 beef at the grocery store
might be from any part (or multiple parts) of the cow.  Here's
an example:

https://www.kroger.com/p/kroger-8020-ground-beef-roll-1-lb/0001111097971

--
Cindy Hamilton