Originally Posted by
Old Hickory
I was only suggesting the two beef cuts as an example of what you can use. For me beef chuck at 20% fat is good. And by the way, I rely on Alton Brown are a lot of my cooking strategies. And trial and error. :-)
What is your preferred beef cut?
Chuck is good. I think my favorite blend is brisket and short ribs but since I don't do my own grinding I am at the mercy of the butcher for that. They usually require a large quantity to do it. Sirloin adds a good beefy flavor to a mix too. I really liked the flavor the bacon gave to the burger I tried at whole foods. ..I might have to buy some and try at home.