Burgers

POPPAJ said:
The big boy's around Detroit aren't what they used to be. Bits of ground gristle in every bite...yuck. The best bar burger in Utica at an Irish pub.
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The Big Boys around here are the same. It won't change till sales decline then they will change to be competitive. It's a real problem with any major franchise.
 
Concours.John said:
On another note there is guy here that has teamed up with a Buffalo rancher. He gets fresh weekly shipments. Cooked there or take home to cook.

You can get it cooked "still moving" up to med well any more and it dries out quick.( it's very lean) If you haven't tried it give it a try, just don't get it over cooked it looses it's specific flavor quick. It's fine with just lettuce and tomato.

Buffalo is the only mammal that does not get cancer. Look up the nutritional values sometime.
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We get locally raised grass-fed longhorn (ground). It suffers the same problem. Just too lean for burgers w/o a lot of work. I prefer to use it in my (spaghetti) meat sauce.
 
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