I used the fat from the ground beef to fry the fat free canned beans.
I used the fat from the ground beef to fry the fat free canned beans.
Made salsa from Ro-Tel and fresh tomatoes in the blender. Then, I
strain it into a bowl, and reserve the juice for drinking. My wife is
adding cilantro tacos. I traded some lettuce to another gardener for cilantro.
BryanGSimmons wrote on 5/30/2025 11:48 AM:
I used the fat from the ground beef to fry the fat free canned beans.
Made salsa from Ro-Tel and fresh tomatoes in the blender. Then, I
strain it into a bowl, and reserve the juice for drinking. My wife is
adding cilantro tacos. I traded some lettuce to another gardener for
cilantro.
Yes. We mustn't waste the drippings from that precious wagyu hamburger!
And, all that fat free stuff needs a little bit of oil. Oil isn't poison.
Drinking that tomato juice is a great idea. I bet the rotel spiced it up >nicely. BTW, have you ever tried Clamato juice? Costs a little more
On Fri, 30 May 2025 16:48:11 +0000, BryanGSimmons wrote:
https://i.postimg.cc/Wb8mddyK/Thinking.gif
I used the fat from the ground beef to fry the fat free canned beans.
BryanGSimmons wrote on 5/30/2025 11:48 AM:
I used the fat from the ground beef to fry the fat free canned beans.
Made salsa from Ro-Tel and fresh tomatoes in the blender. Then, I
strain it into a bowl, and reserve the juice for drinking. My wife is
adding cilantro tacos. I traded some lettuce to another gardener for
cilantro.
Yes. We mustn't waste the drippings from that precious wagyu hamburger!
And, all that fat free stuff needs a little bit of oil. Oil isn't
poison.
Drinking that tomato juice is a great idea. I bet the rotel spiced it up nicely. BTW, have you ever tried Clamato juice? Costs a little more, but
you might like it.
Hank Rogers wrote:
BryanGSimmons wrote on 5/30/2025 11:48 AM:
I used the fat from the ground beef to fry the fat free canned beans.
Made salsa from Ro-Tel and fresh tomatoes in the blender. Then, I
strain it into a bowl, and reserve the juice for drinking. My wife is
adding cilantro tacos. I traded some lettuce to another gardener for
cilantro.
Yes. We mustn't waste the drippings from that precious wagyu hamburger!
And, all that fat free stuff needs a little bit of oil. Oil isn't
poison.
Drinking that tomato juice is a great idea. I bet the rotel spiced it up
nicely. BTW, have you ever tried Clamato juice? Costs a little more, but
you might like it.
To me, Clamato juice smells like pussy...YUK...!!!
On 5/30/2025 5:44 PM, ItsJoanNotJoAnn wrote:
On Fri, 30 May 2025 16:48:11 +0000, BryanGSimmons wrote:
https://i.postimg.cc/Wb8mddyK/Thinking.gif
I used the fat from the ground beef to fry the fat free canned beans.
LOL Once again, Bryan is trying to present himself as a gourmet cook.
Why use ground pricey wagyu beef to make something as simple as tacos
and canned (presumably) re-fried beans? It doesn't make fiscal sense. >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.
On 5/30/2025 5:44 PM, ItsJoanNotJoAnn wrote:What is your Majesty trying to present yourself as? Once again, your
On Fri, 30 May 2025 16:48:11 +0000, BryanGSimmons wrote:
https://i.postimg.cc/Wb8mddyK/Thinking.gif
I used the fat from the ground beef to fry the fat free canned beans.
LOL Once again, Bryan is trying to present himself as a gourmet cook.
Why use ground pricey wagyu beef to make something as simple as tacos
and canned (presumably) re-fried beans? It doesn't make fiscal sense. 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.
Jill
gm wrote on 5/30/2025 5:52 PM:
Hank Rogers wrote:
BryanGSimmons wrote on 5/30/2025 11:48 AM:
I used the fat from the ground beef to fry the fat free canned beans.
Made salsa from Ro-Tel and fresh tomatoes in the blender. Then, I
strain it into a bowl, and reserve the juice for drinking. My wife is >>>> adding cilantro tacos. I traded some lettuce to another gardener for >>>> cilantro.
Yes. We mustn't waste the drippings from that precious wagyu hamburger!
And, all that fat free stuff needs a little bit of oil. Oil isn't
poison.
Drinking that tomato juice is a great idea. I bet the rotel spiced it up >>> nicely. BTW, have you ever tried Clamato juice? Costs a little more, but >>> you might like it.
To me, Clamato juice smells like pussy...YUK...!!!
How would a queer know what pussy smells like?
How close were you with your mama?
On Fri, 30 May 2025 18:57:41 -0400, Jill McQuown
<j_mcquown@comcast.net> wrote:
On 5/30/2025 5:44 PM, ItsJoanNotJoAnn wrote:
On Fri, 30 May 2025 16:48:11 +0000, BryanGSimmons wrote:
https://i.postimg.cc/Wb8mddyK/Thinking.gif
I used the fat from the ground beef to fry the fat free canned beans.
LOL Once again, Bryan is trying to present himself as a gourmet cook.
Why use ground pricey wagyu beef to make something as simple as tacos
and canned (presumably) re-fried beans? It doesn't make fiscal sense.
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.
Wagyu beef as bought by stingy Bryan at a supermarket isn't real
wagyu. It's faux wagyu, just like your sourdough is faux sourdough.
gm wrote on 5/30/2025 7:11 PM:
On Fri, 30 May 2025 23:57:01 +0000, Hank Rogers wrote:
Bruce wrote on 5/30/2025 6:10 PM:
Wagyu beef as bought by stingy Bryan at a supermarket isn't real
wagyu. It's faux wagyu, just like your sourdough is faux sourdough.
Oh Master ... you've got a lot of shit that's FAKE!
If Miss Brucie were a baloney, she'd be that cheapfake sludge stuff made
outta chicken anuses, lol...
Yep, Master is a lot like trump in that regard.
Bruce wrote on 5/30/2025 6:10 PM:
On Fri, 30 May 2025 18:57:41 -0400, Jill McQuown
<j_mcquown@comcast.net> wrote:
On 5/30/2025 5:44 PM, ItsJoanNotJoAnn wrote:
On Fri, 30 May 2025 16:48:11 +0000, BryanGSimmons wrote:
https://i.postimg.cc/Wb8mddyK/Thinking.gif
I used the fat from the ground beef to fry the fat free canned beans. >>>>>
LOL Once again, Bryan is trying to present himself as a gourmet cook.
Why use ground pricey wagyu beef to make something as simple as tacos
and canned (presumably) re-fried beans? It doesn't make fiscal sense.
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.
Wagyu beef as bought by stingy Bryan at a supermarket isn't real
wagyu. It's faux wagyu, just like your sourdough is faux sourdough.
Oh Master ... you've got a lot of shit that's FAKE!
On Fri, 30 May 2025 23:57:01 +0000, Hank Rogers wrote:
Bruce wrote on 5/30/2025 6:10 PM:
On Fri, 30 May 2025 18:57:41 -0400, Jill McQuown
<j_mcquown@comcast.net> wrote:
On 5/30/2025 5:44 PM, ItsJoanNotJoAnn wrote:
On Fri, 30 May 2025 16:48:11 +0000, BryanGSimmons wrote:
https://i.postimg.cc/Wb8mddyK/Thinking.gif
I used the fat from the ground beef to fry the fat free canned beans. >>>>>>
LOL Once again, Bryan is trying to present himself as a gourmet cook.
Why use ground pricey wagyu beef to make something as simple as tacos
and canned (presumably) re-fried beans? It doesn't make fiscal sense. >>>> 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.
Wagyu beef as bought by stingy Bryan at a supermarket isn't real
wagyu. It's faux wagyu, just like your sourdough is faux sourdough.
Oh Master ... you've got a lot of shit that's FAKE!
If Miss Brucie were a baloney, she'd be that cheapfake sludge stuff made outta chicken anuses, lol...
gm wrote on 5/30/2025 7:11 PM:
On Fri, 30 May 2025 23:57:01 +0000, Hank Rogers wrote:
Bruce wrote on 5/30/2025 6:10 PM:
On Fri, 30 May 2025 18:57:41 -0400, Jill McQuown
<j_mcquown@comcast.net> wrote:
On 5/30/2025 5:44 PM, ItsJoanNotJoAnn wrote:
On Fri, 30 May 2025 16:48:11 +0000, BryanGSimmons wrote:
https://i.postimg.cc/Wb8mddyK/Thinking.gif
I used the fat from the ground beef to fry the fat free canned beans. >>>>>>>
LOL Once again, Bryan is trying to present himself as a gourmet cook. >>>>> Why use ground pricey wagyu beef to make something as simple as tacos >>>>> and canned (presumably) re-fried beans? It doesn't make fiscal sense. >>>>> 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.
Wagyu beef as bought by stingy Bryan at a supermarket isn't real
wagyu. It's faux wagyu, just like your sourdough is faux sourdough.
Oh Master ... you've got a lot of shit that's FAKE!
If Miss Brucie were a baloney, she'd be that cheapfake sludge stuff made
outta chicken anuses, lol...
Yep, Master is a lot like trump in that regard.
Are chicken anuses orange?
On 5/30/2025 5:44 PM, ItsJoanNotJoAnn wrote:
On Fri, 30 May 2025 16:48:11 +0000, BryanGSimmons wrote:
https://i.postimg.cc/Wb8mddyK/Thinking.gif
I used the fat from the ground beef to fry the fat free canned beans.
LOL Once again, Bryan is trying to present himself as a gourmet cook.
Why use ground pricey wagyu beef to make something as simple as tacos
and canned (presumably) re-fried beans? It doesn't make fiscal sense. 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.
On 2025-05-30, Jill McQuown <j_mcquown@comcast.net> wrote:
On 5/30/2025 5:44 PM, ItsJoanNotJoAnn wrote:
On Fri, 30 May 2025 16:48:11 +0000, BryanGSimmons wrote:
https://i.postimg.cc/Wb8mddyK/Thinking.gif
I used the fat from the ground beef to fry the fat free canned beans.
LOL Once again, Bryan is trying to present himself as a gourmet cook.
Why use ground pricey wagyu beef to make something as simple as tacos
and canned (presumably) re-fried beans? It doesn't make fiscal sense.
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.
I don't get wagyu ground beef at all. The point is that wagyu beef
is well marbled and meltingly tender. Any ground beef can be made >arbitrarily fatty and is inherently tender.
On 2025-05-30, Jill McQuown <j_mcquown@comcast.net> wrote:
On 5/30/2025 5:44 PM, ItsJoanNotJoAnn wrote:
On Fri, 30 May 2025 16:48:11 +0000, BryanGSimmons wrote:
https://i.postimg.cc/Wb8mddyK/Thinking.gif
I used the fat from the ground beef to fry the fat free canned beans.
LOL Once again, Bryan is trying to present himself as a gourmet cook.
Why use ground pricey wagyu beef to make something as simple as tacos
and canned (presumably) re-fried beans? It doesn't make fiscal sense.
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.
I don't get wagyu ground beef at all. The point is that wagyu beef
is well marbled and meltingly tender. Any ground beef can be made arbitrarily fatty and is inherently tender.
and canned (presumably) re-fried beans? It doesn't make fiscal sense.
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.
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.
Since Bryan only buys the cheapest of the cheap, his wagyu beef might
only be as wagyu as Elizabeth Warren is native American Indian.
Bruce wrote:
Since Bryan only buys the cheapest of the cheap, his wagyu beef might
only be as wagyu as Elizabeth Warren is native American Indian.
STFU, your wife made you stop eating meat so you have
no credited opinion on the matter.
On Sat, 31 May 2025 14:03:41 -0400, "." <.@.com> wrote:
Bruce wrote:
Since Bryan only buys the cheapest of the cheap, his wagyu beef mightSTFU, your wife made you stop eating meat so you have
only be as wagyu as Elizabeth Warren is native American Indian.
no credited opinion on the matter.
You only have an opinion about things you eat?
Bruce wrote:
On Sat, 31 May 2025 14:03:41 -0400, "." <.@.com> wrote:No, but since you don't eat meat it would be hard
Bruce wrote:
Since Bryan only buys the cheapest of the cheap, his wagyu beef mightSTFU, your wife made you stop eating meat so you have
only be as wagyu as Elizabeth Warren is native American Indian.
no credited opinion on the matter.
You only have an opinion about things you eat?
to take your opinion into consideration, capice?
Jill McQuown wrote:
...
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.
songbird
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.
On 5/31/2025 10:56 AM, Cindy Hamilton wrote:
On 2025-05-31, songbird <songbird@anthive.com> wrote:The term 80/20 infers a 20% fat to lean ratio. No need to add
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.
additional fat.
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:The term 80/20 infers a 20% fat to lean ratio. No need to add
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.
additional fat.
If you grind beef that has less than 20% fat, you must add additional
fat to achieve the 80/20 ratio.
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:The term 80/20 infers a 20% fat to lean ratio. No need to add
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.
additional fat.
If you grind beef that has less than 20% fat, you must add additional
fat to achieve the 80/20 ratio.
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.
On 5/31/2025 5:40 PM, Cindy Hamilton wrote:
On 2025-05-31, Jill McQuown <j_mcquown@comcast.net> wrote:I wasn't talking about grinding a chuck roast and adding extra fat to
On 5/31/2025 10:56 AM, Cindy Hamilton wrote:
On 2025-05-31, songbird <songbird@anthive.com> wrote:The term 80/20 infers a 20% fat to lean ratio. No need to add
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.
additional fat.
If you grind beef that has less than 20% fat, you must add additional
fat to achieve the 80/20 ratio.
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.
On 5/31/2025 9:43 AM, songbird wrote:...
Jill McQuown wrote:
...
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.
The burger I'll cook this weekend has that fancy name (ground chuck), too.
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
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:I wasn't talking about grinding a chuck roast and adding extra fat to
On 5/31/2025 10:56 AM, Cindy Hamilton wrote:
On 2025-05-31, songbird <songbird@anthive.com> wrote:The term 80/20 infers a 20% fat to lean ratio. No need to add
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.
additional fat.
If you grind beef that has less than 20% fat, you must add additional
fat to achieve the 80/20 ratio.
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
On 6/1/2025 4:09 AM, Janet wrote:
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
Each has a use. One makes something like clumps of tough sawdust, the
other makes a good burger.
On 6/1/2025 10:15 AM, Ed P wrote:
Each has a use. One makes something like clumps of tough sawdust, the
other makes a good burger.
I have never found a tasty use for extremely lean ground beef. IME it always needs added fat and for some reason costs more. It simply
doesn't taste good when it comes to burgers or (in this case) tacos. I would not waste money on Wagyu ground beef to make tacos. Or hamburgers.
On 6/1/2025 5:29 AM, Cindy Hamilton wrote:
On 2025-05-31, Jill McQuown <j_mcquown@comcast.net> wrote:Thanks for the clarification. The label on the ground beef I buy says "chuck". It's not sold in chubs.
On 5/31/2025 5:40 PM, Cindy Hamilton wrote:
On 2025-05-31, Jill McQuown <j_mcquown@comcast.net> wrote:I wasn't talking about grinding a chuck roast and adding extra fat to
On 5/31/2025 10:56 AM, Cindy Hamilton wrote:
On 2025-05-31, songbird <songbird@anthive.com> wrote:The term 80/20 infers a 20% fat to lean ratio. No need to add
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.
additional fat.
If you grind beef that has less than 20% fat, you must add additional
fat to achieve the 80/20 ratio.
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
On 2025-06-01 11:27 a.m., Jill McQuown wrote:
On 6/1/2025 10:15 AM, Ed P wrote:
Each has a use. One makes something like clumps of tough sawdust,
the other makes a good burger.
I have never found a tasty use for extremely lean ground beef. IME it
always needs added fat and for some reason costs more. It simply
doesn't taste good when it comes to burgers or (in this case) tacos.
I would not waste money on Wagyu ground beef to make tacos. Or
hamburgers.
I am not sure why people buy so much lean ground beef. Heck I am not
even sure if they even do. What I do know is that in most of the grocery stores where I shop that have prepackaged ground beef there is always
way more lean and extra lean than regular ground. That leads me to think
it sells more.
On 6/1/2025 1:16 PM, Dave Smith wrote:
On 2025-06-01 11:27 a.m., Jill McQuown wrote:
On 6/1/2025 10:15 AM, Ed P wrote:
Each has a use. One makes something like clumps of tough sawdust,
the other makes a good burger.
I have never found a tasty use for extremely lean ground beef. IME
it always needs added fat and for some reason costs more. It simply
doesn't taste good when it comes to burgers or (in this case) tacos.
I would not waste money on Wagyu ground beef to make tacos. Or
hamburgers.
I am not sure why people buy so much lean ground beef. Heck I am not
even sure if they even do. What I do know is that in most of the
grocery stores where I shop that have prepackaged ground beef there is
always way more lean and extra lean than regular ground. That leads me
to think it sells more.
I wouldn't jump to that conclusion. I see ground turkey and ground
chicken in the ground meats sections. Plenty in stock but I don't see
many people buying it.
On 2025-06-01, Dave Smith wrote:
[...] lean and extra lean than regular ground.
[...] The next big seller seams to be triple mix.
Please don't make us guess.
[...] lean and extra lean than regular ground.
[...] The next big seller seams to be triple mix.
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