Comments by "newthrash1221" (@newthrash1221) on "How To Make a Perfect Patty Melt with Chris Kronner" video.

  1. Can someone explain the point of grinding up such a great cut of meat like that? Using chuck or another cheaper cut of meat with an 80/20 meat to fat ratio will essentially taste the same, won’t it? Sometimes i get the feeling they use great cuts of meat just boast on the menu that they use ribeye/t-bone, etc. to hype people up who don’t know any better, thus charging a lot more.
    21
  2. Adeeb Djawad That’s true, but only because of the fat content and toughness/tenderness of the cut. When you grind up the meat with a certain fat ratio, it’s all going to taste the same.
    1