It’s just wife and I so we keep the cooking simple. We have hamburgers quite often, gas grill on the patio is easy. We have Walmart, HEB, Kroger's and a custom meat market, Stone Cold Meats close by. We buy 90/10. We’ve tried 80/20, brisket burgers, 85/15 you name it. We seem to like 90/10 the best.

It took me a while to convince my wife that Walmart Hamburger meat taste hands down the best. She hates Walmart. But after doing a kinda taste test she agreed. HEB hamburger at the store near us just flat doesn’t taste good to me.

We made burgers last night with Walmart meat, air fried tater tots and it was dang good eating. She seasons her burgers with Lawry’s, little Kosher salt and pepper. I use Tex Joy steak seasoning, coarse pepper and a few sprinkles of kosher salt.

The Walmart steaks taste good me too. I have no problem eating a Walmart steak. I prefer steaks from Perry and Sons in Friendswood. I don’t like to get Hamburger meat from Perry and Sons, doesn’t taste anything like the Hamburgers the make. I even have their seasoning they say they put on their burger sell. Perry and Sons may have some of the best burgers I’ve ate.

Where do other get burger meat from.

Kroger brisket is $1.99/lb right now. Buy that & grind your own!

Sams usually has rib eye burger, or ny strip burger….etc. the ribeye stuff is really good

I eat alot of the Walmart 90/10 very good, it's not the cheapest but very good.

I sometimes buy the organic 90/10 from Costco in the 1lb packs of 3, but I still like the WalMart better as well.

All store bought hamburger meat is sub-par

I prefer 80/20 ground chuck..or 80/20 prime ground chuck from HEB. Their grass fed ground beef is also very good. I like Costco meat but I like more fat in my ground beef than what they sell.

I would agree with this...my local source for beef shut down right after the Covid scamdemic. I am still looking for an alternative

I say buy what you like and fix it like you like, Other people's opinion doesn't matter.

… has an extra Nolan Ryan “sizzle” to it

https://www.thomascattleandcatering.com/

If you get down to Houston look up Anthony. His custom raised beef is excellent. He's a good friend of mine and highly recommend

I’m an 80/20 hamburger guy. Anything less and I find the burgers and meatloaf to be dry and have less flavor.

HEB ground chuck.
If I can’t get that I look for 73/27 chubs.

This is approximately 80/20. 100% ground briskets. I grind all of mine and I haven`t bought hamburger meat from a supermarket since the early 80`s. I use chuck roast now and then, but brisket is my preference by far.

The 73-20 something works good over flame. Flame broiled. The extra grease keeps the meat from drying out.

The 80-20 is good for meatloaf and fried hamburger in a pan. Ok on the grill with indirect heat.

The 90-10....I don't know. Too dry for anything I make. I'd maybe use it in spaghetti because of the extra olive oil going on.

That looks like something I used to call "Bomb Burger" when I ran a meat market for Winn Dixie. I sold some pretty fatty family pack ground beef @ 1.19 lb. every day. The price reflected the quality of the burger, and some customers just preferred quantity over quality. I said when you put a hamburger patty made of the family pack ground beef on a grill, it would smoke like a bomb went off and you better have a fire extinguisher handy.