80/20 ground chuck not available?

UrbanPoet wrote: ↑ Forgot the RFD favourite.
Beef tongue

Bahahhaa! I love your sense of humour and lack of filter!

hierophant wrote: ↑ Ah ok - I didn't know this. Thanks. I wish another word other than chuck was used though lol ...to me the word chuck is something you want to 'chuck' out (i.e., garbage) so I find it off putting.

Shoulder would work but chuck is pretty generally accepted.
I think you're SOL in changing it, not that you're wrong about chucking it out.

death_hawk wrote: ↑ Shoulder would work but chuck is pretty generally accepted.
I think you're SOL in changing it, not that you're wrong about chucking it out.

I get my beef from local farmers and I don't think they ever specify so I imagine it's round - this may also probably (partially) explains the difference in taste (I suspect it's also do with the breed and what they're fed)...I'm not too keen on the batch I got this time - fortunately I didn't buy too much and in sauce I can't tell but with burgers and kebabs I can... I don't care for extra lean or lean. Now I know there's a difference I will look out for it - I'm guessing chuck is better than round given your previous comment?

hierophant wrote: ↑ I get my beef from local farmers and I don't think they ever specify so I imagine it's round - this may also probably (partially) explains the difference in taste (I suspect it's also do with the breed and what they're fed)...I'm not too keen on the batch I got this time - fortunately I didn't buy too much and in sauce I can't tell but with burgers and kebabs I can... I don't care for extra lean or lean. Now I know there's a difference I will look out for it - I'm guessing chuck is better than round given your previous comment?

Waaay better. Eye of round is sooooo lean. Incredibly lean, theres just no fat. Shoe leather type cut. Super cheap… i seen it $2.99/LB on sale @ mainstream supermarkets.
As cheap as $1.99/LB @ asian grocery stores.

Good in a curry or perhaps something stewed in liquid…
I’ve seen some people sous vide it.
I imagine it’ll be okay as ground beef if you make it a mix of 80% round 20% fat.

hierophant wrote: ↑ I get my beef from local farmers and I don't think they ever specify so I imagine it's round - this may also probably (partially) explains the difference in taste

That's most grocery store ground beef too since round is cheap. No point in grinding a ribeye for ground beef prices.
Round is also pretty bland IMO compared to chuck even if you get the fat percentage right.

I don't care for extra lean or lean.

I'm not a fan either. Too lean obviously and fat is flavor.

Now I know there's a difference I will look out for it - I'm guessing chuck is better than round given your previous comment?

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