96/4 Ground Beef
Ok, I went to a local Smart n Final looking for hamburger that I could cook up quickly into burgers after a hard day at work. There was this chub pac of 4% fat hamburger that I grabbed. I took it home and made burgers out of it. Worrying about the lack of fat I seared them off gently, and turned the heat down and finished the burgers to 140 degrees, approx. 5 mins. total. Took them out and covered them to rest to raise the temp. The result...cardboardy, grainy, tasteless, chalky, nasty. Has anyone out there used this 96/4 type of hamburger? Any success stories?? What on earth is it here for???