Setting the record straight

MacN'Cheezus@lemmy.today to Lemmy Shitpost@lemmy.world – 400 points –
42

You totally forgot the leather...

And the gelatine

And the bones you can make stock from

Am I the only one outraged that this is obviously a photo of a screen where someone left the mouse cursor in the middle of the shot?!

You should be happy it wasn't printed out, faxed, and photocopied on top of that.

Sounds like how some of our customers are sending bug reports. At least replace the damn magenta ink, Bob!

Of course. That one time I blissfully missed the cursor, someone has to rub it in my face and ruin my Friday!

150 pounds makes about 600 average burgers, you reckon?

I'd say closer to 400. Quarter pounders have only ever been common as smashburgers or at shitty burger restaurants.

1 more...

Don't forget about enough bones to make like 100 gallons of stock.

I'm concerned that they're grinding the whole chuck. Chuck eye steaks are good. I see no mention of skirt steaks or hanger steaks either.

I see leather and stock has been mentioned, but not marrow yet. There's some tasty marrow there.

Flank steak is skirt/hanger.

Flank, skirt, and hanger are three (technically 4 if you count inside and outside skirt) different cuts. Skirt comes from the short plate, flank comes from the flank, and hanger comes from the diaphragm between the rib and the loin.

It is true that skirt and flank can be used almost entirely interchangeably, but they're different.