For example, skirt steak has a TOTALLY different taste than ribeye and filet mignon has a TOTALLY different texture than chuck steak.Not only that, but the other day I asked my husband to pick up my favorite chopmeat on his way home. That would be 80% lean local pastured beef, which makes phenomenal burgers. With my first bite, I knew it was not 80% lean or even 85% (it was 90) and that it was not grass-fed beef (nope, although it was hormone/antibiotic-free) nor local. Even the hubster and his less finely tuned taste buds could tell it wasn't even in the same ball park. To add insult to injury, it cost just as much :-/Grass-fed beef...it's what's for dinner. At my house. Once a week or two.
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