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The 30% rule for burger fat blew my mind and I've been grinding chuck wrong for 9 years
I was reading an old copy of Meat Cutter Weekly from 1987 that a customer left on my counter in Boise, and it said burger should be 30% fat, not the 20% I always ran with. Tried a 70/30 batch last Saturday and the patties stayed juicy even after I forgot them on the flat top for an extra 4 minutes. So what ratio are you all running, or am I the last guy to get this memo?
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wade_wells5811h ago
Wait, 20% was wrong this whole time?
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ninah1011h ago
Check the math again, 20% was right.
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