Quote:
Originally Posted by phenomshel
I don't think the rationale of how the consumer will be cooking it is the thought uppermost in the marketing genius's minds. I think what's going on is that the perception here in the U.S. is that "leaner is better" so they decided to market it that way. My husband, lovely man though he is, hates fat in meat. So when he picks up ground beef, he goes for the leanest thing he can find, and then wonders why the burgers are dry. I've tried explaining it, but he's as stubborn as they come.
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I don't know if it's popular over there, but here at a lot of (family-owned) burger-and-chips shops, and even restaurants (who are prone to using the aforementioned Wagyū and other ingredients to fancy it up some) you can usually order a "steak sandwich". In our case, it's often got cooked onion and barbecue sauce on, but it
should have a decent fillet of steak on it (without being super-thick - it should be more thin than thick). Maybe your husband could try something like that, or whatever homemade variation he'd prefer? Just a thought...that makes me feel like a steak sandwich right about now.
Cheers,
Marc