A Guide to Hamburger Meat

By The Editors

Published on July 14, 2009

Sometimes we crave lean burgers; other times, we want the handheld equivalent of a dry-aged steak. The cuts and styles of beef featured here are available in most markets and can be used on their own or blended together. Buy ground meat, or ask your butcher to grind it for you; many supermarket meat counters are equipped for the task. For instructions on how to grind burger meat at home, see Making the Perfect Patty.

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