Re: Wagyu ground beef tacos

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.
Jill