When you cook the meat, the fat melts and all you have left of your purchase is 70% meat. If he had bought the 80%/20% meat to fat ratio, there would have been 80% left.
Fat lends more taste, but you only need so much was her point. Cost to meat ratio is important to most people. I say buy Black Angus meats, and you won’t be disappointed.
Which one costs more ?
See, this is why I don't understand it. In my view, what you would have left is 100% meat. If it's 70% meat, what's the other 30% ?
Of course, 80/20 costs more, right?
I assess ground beef on a “Dollars per pound of meat” basis. The “fattiest” always wins because the US Consumer has been “educated” to believe that saturated fat is “bad”.
Fat=Flavor