- Joined Sep 27, 2012
I have a full beef that will be cut up late next week. The butcher told me they usually make the hamburger 90% lean. I'm not sure this is what I want. I think I would prefer 75%-70% lean. My thought is that fat adds flavor. Especially for burgers which is what I will make about half of the hamburger into. For the meat, I want tacos and spaghetti and other such items I can cook the fat out. For those of you that have purchase quarters, halves or fulls, what are your thoughts???