[Sca-cooks] Uses for each grade of ground beef?

[Stefan li Rous]

Selene commented:
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Agreed.  They cover this in the article:

"One strategy is consumer-friendly labeling, said Kent Harrison, group
brand manager for premium beef programs at Cargill Meat Solutions in
Wichita. Packages show if a cut is right for the grill or best as a pot
roast, or if a grade of ground beef is best for hamburger patties or
Hamburger Helper. The labels often have recipes."
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Okay, what is the best use for the different grades of ground beef?  
Are we talking about the fat percentages? I usually go for the leaner  
mixtures, although if the price is much higher I tend to back down a  
grade or so from the most expensive. I usually end up with the 85/15%  
fat mixtures. Or are you talking about ground chuck vs. the usual  
hamburger?

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
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