I spent two years back in the late sixties working in an old fashioned meat market. The lean meat is taken from the animal and weighed. Then the amount of fat wanted in the mix is weighed and added then mixed and ground. The ratio is typically decided on the intended end use of the hamburger. Problem is that most people today have no idea the uses for the different mixes. And don’t let anyone kid you. Hamburger meat is most generally NOT taken from a prime steer or heifer. It’s taken from a cull cow.
Thank you, as I am being told I don’t know what I am talking about here. What you say agrees with my comments.
Hamburger 70/30 % is a lower grade of beef with additional fat added...So am I correct?