Originally Posted By: skyactiv
The good tasting ground beef says 73% lean, 27% fat. It has the best flavor for making hamburgers period. It shrinks the most when you cook it though. There is less of it in the supermarkets due to more and more people eating out and I don't think the Giant Eagle super market chain even sells it. It's in demand by restaurants because of its flavor.
Winn Dixie was always good for the meat cuts. I usually got the 80/20 or the leanest meat patties they had, since that is still a lot of fat. It was very expensive, though.
Add on some seasoning just after it cooks to a red center, test with a fork to see if it is how you like it and, voila.