In the vastness of thegrocery store, the untrained eye can quickly become lost in the variety.
Dozens of options and brands to choose from.
According to him, the secret to choosing the best meat is in the marbling andits origin.
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“Really look at the marbling,” he says.
Marbling is the presence of white flecks of fat throughout the muscle of the meat.
“The cows have to be moved around, exercised, fed well.
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If not, be sure to keep an eye on that marbling.
Marbling is what renders down and gives you good flavor in that steak.”
What about ground beef?
Ground beef may be the most common item in American cuisine with the least thought put into it.
If you want ahigh-quality burger, either visit your local butcher or grind your own beef."
And you could do the same.
Then, place everything in there and grind it on the pulse setting until you have ground beef.
it’s possible for you to do the same for turkey and chicken as well.
So, when buying ground beef, look for 80/20 ground beef.
It’s never pleasant to find something inedible in what you’re eating.
Feickert spoke highly of the Denver steak, a new bestseller at SOKO.
Feickert compares the marbling and quality of Denver steaks to that of the coveted ribeye.
