Most offerings in grocery stores are now 85/15 or 90/10 at best with the occasional 93/7. Saw some pre-formed burgers the other day that were 93/7. I can only imagine how dry those are gonna be.

As of recent I’ve been buying the 10# chubs (tee hee) at Sam’s Club and breaking them down at home into 1# packs that I vacuum seal and freeze. No more, last time I was in it had been replaced by 90/10 chubs and the meat manager said no more 80/20.

80/20 is still common here.

^^^^^^^

Ditto. Very common.

^^^^^^
Same

Also still very common here. In fact, I'd say 80/20 is the most commonly seen ratio at grocery stores around here, with 93/7 being next.

Lots off 80/20 on the selves in these parts. What has disappeared is 70/30.

I always get sad when we’re back home and I’m in H‑E‑B looking at all the selection we don’t have in Wichita. But it sounds like this may be a regional thing. Granted, grocery shopping here already sucks, guess this is just one more thing to add to the list.

80/20 is the vast majority here.

While I do see more 90/10 and other lower fat versions I still can find 80/20 although sometimes it's in larger packaging.

Costco has 80/20 Wagyu, though the fat content isnt advertised on the packaging, you can tell by the nutrition matrix as theres a much higher fat content than the 90/10.

My Publix doesn't always have a TON of 80/20 chuck, but they generally have a package or two. I dont buy 90/10, and would only buy 85/15 in a pinch.

Maybe geographical location? I see that you’re in Wichita, KS. Here in San Diego both 90/10 and 80/20 are commonly available. One of my grocery stores also has 85/15.

Very common here, in the quad cities

I can find 80/20 easily. Wish I could find 70/30.

Not difficult to find here. Prefer 70/30 or 73/27 for burgers and that can sometimes be hard to find in the grocery store. Any decent meat market should be able to give you what you want.

80/20 is very common but should you ever require a higher fat content you could always mix some in.
I keep a tub of Wagyu Fat for cooking all the time anyway plus you always could render/make yourself and keep some on hand yourself.
This Wagyu Fat makes an excellent source to fry foods in, btw.



https://www.amazon.com/South-C...p_d_grid_rp_0_1_ec_i

Most people throw bacon grease away. It's probably supply and demand since fat has been so demonized. If I get cheap 90/10 preformed patties and add some tallow or lard and remake the burgers, seal them up and freeze.

quote:

fat has been so demonized

...incorrectly so I might add, but the old ways are hard to fight.

80/20 is everywhere here, but I don’t like it on the grill because I usually wind up catching them on fire.

quote:

Originally posted by SigM4:
I always get sad when we’re back home and I’m in H‑E‑B looking at all the selection we don’t have in Wichita.

H‑E‑B's ground beef selection is a thing of beauty: wagyu (75%), prime (80%), grass fed (85% & 93%), 96%, 93%, 90%, 85%, 80%, and 73%.

^^^^^^^^^^^^^^
How do you really know?