BURGERS, ETC.

Please stop buying super expensive cuts and grinding them together.

It’s my opinion that the entire carcass shares the same flavor profile, just varying degrees of tenderness and fat content. The burger in this pic was made from table trim that I accrue throughout the day working on various muscles. I would never advise someone purchase a brisket/ribeye/short rib combo at some outlandish price point. I’m all about fat content and maybe some dry aged trim. Oh, and I’m a firm believer in NO seasoning mixed in prior too. @kenjilopezalt has done the research; salt mixed in prior to cooking does undesirable things to meat. Season just before hitting the pan or grill.

Love to hear your thoughts.