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RE: LeoThread 2025-06-05 17:50

in LeoFinance4 months ago

Part 2/8:

A crucial starting point in burger preparation is selecting the right cut of beef. This is often where many home cooks struggle. What cut should be used? How much fat is optimal? And how coarse should the grind be?

Steve, a seasoned butcher with over 26 years of experience, shares that the perfect fat to lean ratio for a classic burger is typically 40% fat to 60% lean meat. This ratio is favored for its juiciness and rich flavor, essential for an unforgettable burger experience.