Ask a Butcher

[CDN Smoker]

Mr. Rummy,

I just finished cutting up my first St. Louis ribs. They looked kinda ok but I think a proper explanation would be of help.

Also how do you go to a super market and ask for a 80/20 mix for hamburger.

Many Thanks for the help,
CDN

[GusRobin]

Mr. Rummy,

I just finished cutting up my first St. Louis ribs. They looked kinda ok but I think a proper explanation would be of help.

Also how do you go to a super market and ask for a 80/20 mix for hamburger.

Many Thanks for the help,
CDN

Most supermarkets (at least around here) have pre-pkg hamburger in 80/20; 90/10; 93/7; 85/15

[Keymaster]

Mr. Rummy,

I just finished cutting up my first St. Louis ribs. They looked kinda ok but I think a proper explanation would be of help.

Also how do you go to a super market and ask for a 80/20 mix for hamburger.

Many Thanks for the help,
CDN

Most supermarkets (at least around here) have pre-pkg hamburger in 80/20; 90/10; 93/7; 85/15

80/20 is 80 percent muscle and 20 percent fat all ground together and so on. All beef with no pork

[deestafford]

Not only is the fat content in ground beef important.  Some of the stuff you get in stores are sort of pieces that are put together out of left overs.  Some is ground chuck.  Some is ground sirloin.  Of course you get what you pay for. 
My question is, if I were grinding my own what type of beef should I get?  Sirloin?  Chuck? of what?

Dee

[TwoPockets]

80/20 is commonly labeled as Ground Chuck, of course the labeling can me very misleading as to what is actually in the package.

[deestafford]

Ken,  You make a good point as to not knowing what is in a package.  For that reason I don't buy those "family" packages of pork chops because you get some of the least quality chops below the first layer.  Right now Vidalia onions are in the markets in both five-pound bags and individuals.  I find that the bagged onions will not be the same quality of what I can choose when I pick the onions individually.   Dee