I think we really are in agreement :
you can make it tender , but it wont be tasty
I doubt if the RB40 2 - 3 day ' refrigerator ' therapy will help much either
Id rather Sv than grind , simply because i do a lot of SV , even to 48 H
chilled and refrigerated For me it might be more palatable thinly cut in a ' Well Provisioned ' sandwich than a burger.
I don't make beef burgers often , but noted the other day , at a higher end family owned store
RocheBros , which has a decent service meat counter , freshly ground 85 % lean beef , mostly chuck
but with other cuts that have taste added in if trimmings are available , is now $ 7.98 / lbs
I have not had it in a while ,l but can get just the right amount of meat I want for a burger , with good beef flavoour
making a decent burger ( 1/2 lbs ) about $ 4 for the beef element.
