Meat was demonized by sugar in the 20th Century because the sugar wanted to have a larger piece of profit… and just now we are beginning to realize that meat, fat, cholesterol, and lipids are not the enemy in and of themselves…
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We all know that beef make the meal when it is served. Whether it is a sizzling burger, a perfectly crafted center-cut steak, or a finely prepared sirloin slathered with sautéed onions and mushrooms… one key piece remains… and what if, just maybe, that one little piece could make it even better?
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It’s mid-June, the sun is shining pretty much everywhere except for Maine and Canada in North America, and since we have passed Memorial Day of 2019 we are now in the (unofficial) summer season of 2019. And we all know that summer is for one thing…GRILLING!
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The quality of the meat is what makes the difference between the dream burger and the standard, run-of-the-mill burger that anyone can make… including any restaurant that offer you a horrible dining experience.
The lesson - your can make your own burgers for less, faster, and better than most restaurants. The best part is that it is probably easier than you think!
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