Re: Wagyu ground beef tacos

In article <101fsj4$1e4vv$2@dont-email.me>,
j_mcquown@comcast.net says...

 
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.

  When butchers cut meat, they separate the offcuts into
fat and meat.  When they grind the offcuts,
 they incorporate measured  proportions  of meat /fat 
because this  significantly affects the sale value.

 In UK, ground meat is sold labeled with the  meat/ fat
content,  ranging from 5 % to 10, 15, 20 % fat.

  In my supermarket,  95/ 5 % raw beef mince costs £4.49
per 500gm.

  Their 80/20  raw beef mince  costs £2.29 per 500gm

  Janet UK