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1. :paimon_smug: SnugSmug:klee_smug: (snugsmug@varishangout.net)'s status on Monday, 25-Sep-2023 10:16:59 JST :paimon_smug: SnugSmug:klee_smug:
   Guy at work says I shouldn't eat ground beef because it's all the "bad parts" of the cow.
   I don't care it tastes good.
   • :awoo_tired: shotgun snuggler :clownpiece_smug: likes this.
   • :gura_sus: 1e+6 litres :flag_china: (kilostere@varishangout.net)'s status on Monday, 25-Sep-2023 10:16:58 JST :gura_sus: 1e+6 litres :flag_china:

     in reply to
     @SnugSmug
     brother, meat is meat :akko_blushmmpf:
     :awoo_tired: shotgun snuggler :clownpiece_smug: repeated this.
   • M_39 (m_39@varishangout.net)'s status on Monday, 25-Sep-2023 10:28:26 JST M_39

     in reply to

     • :gura_sus: 1e+6 litres :flag_china:
     @kilostere @SnugSmug so true, bestie
     :gura_sus: 1e+6 litres :flag_china: and :awoo_tired: shotgun snuggler :clownpiece_smug: like this.
     niuulianov repeated this.
   • :gura_sus: 1e+6 litres :flag_china: (kilostere@varishangout.net)'s status on Monday, 25-Sep-2023 10:29:01 JST :gura_sus: 1e+6 litres :flag_china:

     in reply to

     • M_39
     @M_39 @SnugSmug
     luithe and :awoo_tired: shotgun snuggler :clownpiece_smug: like this.
   • Lover of the Rebellious Knight Mordred (mordredsimp@varishangout.net)'s status on Monday, 25-Sep-2023 10:39:07 JST Lover of the Rebellious Knight Mordred

     in reply to
     @SnugSmug Most Ground Beef is made with Chuck and other parts,
     luithe likes this.
   • Suzu :miku_happy: (suzu@varishangout.net)'s status on Monday, 25-Sep-2023 10:39:21 JST Suzu :miku_happy:

     in reply to
     @SnugSmug it really depends. Our meat cuts are different from the US ones, but for ground beef, we usually have 2 "grades". 1st grade ground beef is made from more tender parts, and it's usually very lean. It goes great in sauces or to make fillings.
     2nd grade ground beef is made from less noble cuts, and they have a good deal of fat and other crap in them (and not good fat), and is usually bought by people who are in a very strict budget.
     In some places you also find "3rd grade ground meat", but I have no idea wtf they put in that, and it's generally used as dog food.
     
     But we also can usually ask for the butcheries to ground any piece of meat we want on the spot. For making burgers, for instance, I usually ask for ground ribs, since the 1st grade ground meat is too lean, and the 2nd grade ground meat, despite having more fat content, is also tougher and it has stuff like tendons in the midst.
     luithe likes this.
   • luithe (luithe@varishangout.net)'s status on Monday, 25-Sep-2023 10:39:43 JST luithe

     in reply to

     • Suzu :miku_happy:
     @Suzu @SnugSmug which is why Chuck is superior :akko_fingerguns:
   • Suzu :miku_happy: (suzu@varishangout.net)'s status on Monday, 25-Sep-2023 10:43:08 JST Suzu :miku_happy:

     in reply to

     • luithe
     @luithe @SnugSmug I have absolutely no idea wtf chuck is
   • LoliHat (lolihat@varishangout.net)'s status on Monday, 25-Sep-2023 10:43:08 JST LoliHat

     in reply to

     • Suzu :miku_happy:
     • luithe
     @Suzu @luithe @SnugSmug
     luithe likes this.
   • luithe (luithe@varishangout.net)'s status on Monday, 25-Sep-2023 10:44:40 JST luithe

     in reply to

     • Suzu :miku_happy:
     • LoliHat
     @LoliHat @Suzu @SnugSmug best part along with the ribs
     The more tender it is, the less flavourful it is because of the lower fat content
   • luithe (luithe@varishangout.net)'s status on Monday, 25-Sep-2023 10:53:21 JST luithe

     in reply to

     • Suzu :miku_happy:
     • LoliHat
     @Suzu @LoliHat @SnugSmug >chuck is not as good
   • Suzu :miku_happy: (suzu@varishangout.net)'s status on Monday, 25-Sep-2023 10:53:22 JST Suzu :miku_happy:

     in reply to

     • luithe
     • LoliHat
     @LoliHat @SnugSmug @luithe Yeah, I was checking here, and I think I got the cut you're mentioning.
     As I said, our meat cuts are different, and we split the chuck between what would be the "neck" (pescoço, in Portuguese) and something we call "acém", which is the part directly in front of the ribs.
     
     Acém is a very popular and cheap cut for making good ground beef around here, or for braising, but isn't as good for making steaks. The neck, on the other hand, is very tough and not as good, and as I understand, you treat both as the same cut.
   • Suzu :miku_happy: (suzu@varishangout.net)'s status on Monday, 25-Sep-2023 11:29:05 JST Suzu :miku_happy:

     in reply to

     • luithe
     • LoliHat
     @luithe @LoliHat @SnugSmug acém steaks tend to be a bit tougher, in my experience, although, as I said, I like it for braising. For steaks I prefer Alcatra (it's a mix of what you guys call "top sirloin" with the top part of the "bottom sirloin"). It's a very tender meat with a good marbling that tends to make awesome steaks, and is not that much expensive over acém around here.
     luithe and :awoo_tired: shotgun snuggler :clownpiece_smug: like this.
   • Fenix (azur_fenix@varishangout.net)'s status on Monday, 25-Sep-2023 11:38:17 JST Fenix

     in reply to

     • Suzu :miku_happy:
     • luithe
     • LoliHat
     @LoliHat @Suzu @SnugSmug @luithe flat plate....good as hell. and was cheap. then fuckers figured out how to chut the tough part of......
     
     :aqua_cry3: :aqua_cry:
     
     I MESS MY CHEAP GRADE A FUCKING BEEF THAT NO ONE ELSE WANTED GOD DAMMIT IT!!!!!
     luithe likes this.