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Fla. Restaurant Sells $100 Hamburger
Good job to the restaurant for generating buzz, but I really don’t get these expensive burgers. I suppose it’s because people don’t really understand the various cuts of meat. One orders a filet mignon because it’s tender and it has a mild taste (if you like that). Other cuts, like the rib eye should be ordered for their flavor. A Kobe steak should be ordered to get that incredible marbleized fat. The list goes on but when you grind up the meat, everything changes. Ground beef is a combination of meat and fat. You don’t need perfectly marbleized Kobe beef if you’re going to shove it into a meat grinder. All you really need is for the beef to be high quality and for the meat and fat to taste the way you like. Typically, the most expensive cuts are more mild (such as the filet) and are prized, not for their taste, but for their tenderness when eaten as a steak. As such, you’re probably wasting your money grinding up Kobe and filet for a burger.
I’ve had a Kobe burger before and I can tell you that while the burger was good, it was a waste of money. I’ll take some ground Niman Ranch beef any day…
