Must be a local issue, that’s all you see around here. That and the lower fat stuff which is gross IMO

Definitely must be a regional thing. I checked out Costco while shopping today and all they had in ground beef was 88/12.

I will say I didn’t even give the local Kroger affiliate (Dillon’s) the chance to be part of my sample group as their meat department is atrocious.

I’m guessing I’m going to have to hit a local butcher if I want 80/20, which just seems wrong.

If I can’t have my H‑E‑B is it too much to ask for for Hyvee to come to Wichita? They’re already in Manhattan and Topeka…

I would speculate that 80/20 is the most popular grind here. Probably outselling all others combined.

Publix here calls it Ground Chuck, label has a blue edge tag, that's the easy way to spot it with the tiny type on the things.

You might look for a local butcher, someone who can ground up 80/20 for you and package in to 1 or 2 pounds, maybe even make up packages of burgers for you. Seal and freeze it...

Was at my Cleveland Tennessee Publix this morning and 80/20 was still there…but not as much as last week (college fooseball and all)…if I’m forced to use the leaner meat…I will add a tablespoon or two of mayo (always and only Dukes… it how I was Southern raised ) and mix it in well to add needed moisture to the mix…the results are good…just sayin’ …Go VOLS

Plenty of 80/20 and even bought some 70/30 for smash burgers a couple of weeks ago.

Just have to get my wife to quit buying the lean stuff and then complaining about dry burgers.

quote:

Originally posted by PASig:
Must be a local issue, that’s all you see around here. That and the lower fat stuff which is gross IMO

…

One of my railroad co-workers (we are both in our 70s) always said that “fat is good for you…it makes your Sh*t slick”…whenever we talk on the phone, I remind him of his, at the time flippant remark and we two old assed retires have a good laugh and cry…but looking back at the survival rates on our other retires who seem to have passed away way earlier than us…he may have been onto something …I was raised on streak-o-lean, bacon and everything cooked in lard and well buttered biscuits.

The quick and easy way to juicy up dry burger is to just mix some water in with it, and, of course, don't overcook it.

Adding extra tallow/fat is better, but water works in a pinch.

I see it in all the chain and local markets around here. I don't care to pay over $5 a pound for it, however.

Smash burgers 101 an ode to 80/20 ground beef

“Everybody says ‘I love a grilled burger!’
But grilled burgers aren’t easy to make. All the good stuff – the fat and the juice – drips into the fire. … Fat is where the flavor is. …”

3:16 YouTube video:
https://youtu.be/K7tTcBcjI0c?si=9nF5nQiKXPqZ3FZe