Why does nobody talk about how a 70/30 grind beats 80/20 for burgers

My old boss Ray at the shop in Toledo told me 12 years ago that 80/20 is what the grocery stores push, not what makes a good patty. He ran a 70/30 blend through the grinder one Friday and I haven't gone back since. The fat renders out and bastes the meat while it cooks, so you get that crust without drying it out. Anyone else running a fatter blend or am I the only one out here?

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val8626d ago

My buddy Dave ran a bar in Sandusky and switched his burgers to 70/30 about six years back. First week he lost money because the patties shrunk more on the flat top and he wasn't weighing them right. Once he figured out a 6 ounce ball was really closer to 5 after cooking, he never looked back. Said the flavor was night and day, way juicier and that fat dripping down gave him better char on the edges. His regulars noticed too, guys who'd been eating there for a decade started coming in twice a week. Grocery stores push 80/20 because it holds together better in the package and doesn't bleed all over the shelf. Fat is flavor, simple as that.

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