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rubiksnoob wrote:Steak is gross. Can't stand it. Damn carnivores.

LOL!!! Okay, that just leaves more for the rest of us. I, as a proud carnivore intend to keep being awesome. Pass the bacon!!! \m/

DIDM wrote:So why not take the good stuff and grind it up?

Because trimming and grinding the good stuff makes it lose some of its flavor...

DIDM wrote:Maybe you are just jealous that my burger guaranteed tastes better than any burger you ever made?

I can assure you that is not the case.

I make a mean homemade burger, very tasty and grilled over a wood fire to perfection.

I hate the OP with all my heart... Because he made me hungry

Pfft, you fools and your "beef burgers".

The only true burger is composed primarily of bison, even ostrich and turkey are superior.

Of course, this may just be me realizing that I haven't eaten beef in ages.

It is 1am.... And Johnny has just located his Colman Grill

dogma wrote:Well, there's not really a bad cut of meat, though certain cuts are better for certain things. The quality is primarily based on the type of cow, and how it was treated. Free range is better than factory farm, for example, when it comes to burgers because the cows get more exercise and consequently develop more connective tissue.

Dogma knows what he's talking about.

The most important factor in what to use a cut of meat for is where it came from on the animal. Tougher cuts of meat, for example, make better burgers because they're tougher and more flavorful. Filet Mignon is an example of high quality cut of meat that would make a terrible burger, because it's so tender it would be pretty flavorless compared to ground chuck or even sirloin.