Questions I am Asked as a Butcher
I am in charge of a meat and seafood department at a very popular grocery chain here In Florida. Today I would like to take this opportunity to answer a few questions I get all the time while I am at work at meat in general.
Let’s start with the one I get the most. Which burger is better?
Well to answer the question first I have to know what you are using it for. There are five different types of burgers that most markets sell. Chuck, Round, Sirloin, 93% lean, and 73%. Each is good in its own way, and each has a different fat to meat ratio. Which determines what it’s good for.
Starting at the top and most expensive is 93% lean. This hamburger is 93% meat to 7% fat. Now this is what a lot of people use when they are looking to watch their waistline. Good for making low fat meals, but you must add flavor. Good spices, onion powder, garlic, and so on. Less fat equals low flavor.
Next is Sirloin which is 90% meat to 10% fat. Sirloin has a bit more flavor because of the added fat. Despite the name sirloin is not ground up sirloin steak. It comes from the meat near the sirloin. Just want to make that clear. It is very lean and flavorful. It’s good for burgers, lasagna, tacos, and many other dishes.
Round is 86% meat and 14% fat. Round is the middle of the road type of burger. Made from the round section of the cow including top round, bottom round, and eye round. Not to lean, but just enough fat to add good flavor. Perfect for meatloaf and burgers.
Chuck is the most popular of all the burgers I sell because of the price and 80/20 fat ratio. It is great in chili, meatballs, hamburger helper, as well as a great burger with just a dash of salt and pepper.
Lastly is 73% hamburger. The cheapest of all the burgers I carry. It has a 73/27 fat ratio. Now this may be the greases of all the burgers out there, but it is good for those dishes out there that require a good amount of fat. Plus, it is good for those on a strict budget. I personally do not recommend it for grilling, however, we in the business call it fire burger for a reason. When I was younger, I saw many grills go up in flames from the grease running into the coals. Just a little FYI.
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Question number two is a great one that I get a lot. Where are your pot roasts?
Well for those in the back listen up. A Pot Roast is any roast you cook in a pot, mostly crockpots. That being said let’s examine the many types of roasts I sell.
Most people I find looking for a pot roast are after a chuck roast. This roast is loaded with fat and flavor. As I said fat equals flavor. Now there is another roast just as flavorful but a bit leaner, a shoulder roast. It is the sister of the chuck and I highly recommend it.
Now the next roast I would like to talk about is the bottom round. We get two roast off this piece. Which are exactly the same meat but have two different names. The first is its namesake the bottom round roast, which is lean and flavorful. Second a lot of people get confused about. So let me explain why. The bottom is flatter. Were the rump roast, named for its shape, is rounder. Now the only difference between the two is the rump is the end of the bottom. The flavor, fat content, and taste are exactly the same.
Next is the Top round. Just like the bottom the top has two roast we cut them into. The top round roast and the London Broil. Again, like the bottom, the top round roast is rounder usually cut off the end. The London Broil is flatter or cut into a rectangle. The bottom and top roast a great cooked in the oven. The London Broil, however, is best cooked on high heat under the broiler. As the name suggests.
The other two beef roast we carry at my market is the eye round a long oblong roast. It’s best cooked in the oven with your favorite spices. Then there is the Sirloin Tip roast, not to be confused with a sirloin steak. The sirloin tip is best cooked like the eye round in the oven.
The next question is Which steak is the best?
This is a great question and I wish I could answer it, but I have to be Frank here, it is a matter of taste. I know people who swear by tenderloins. Others love the New York Strips. Still others who eat nothing but sirloins. Me personally I am a ribeye guy. Each steak is different and bring something unique to the dinner table. My advice to most customers is try them all and decide for yourself.
I hope that helps you while you are choosing the types of meat. Thank you and my all your dinners be happy, flavorful, and full of love.
