Cut from the shoulder, ground chuck ranges from 15 to 20 percent fat and was favored by our tasters for its "rich" flavor and "tender," "moist" texture. The best choice for burgers. Tasters found ground sirloin a bit "dry" in burgers, though it did have "good beef flavor."
Why are you posting this on every thread that involves a recipe??
Snack sticks? I'm checking and dont see anything on the file, I didnt read all pages so please forgive me if its already asked. Happy weekend TBH and thanks again for this awesome thread.
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