>I have never found ground meat to taste as good as a cut of meat
>so I almost never eat it. I would avoid it unless you are
>doing it for economic reasons. Cordain might say it is too fatty
>-- if you go by the Paleo Diet. There may be other nutrition reasons
>that cuts of meat are better though.

Yes and no. Fat is not a fearsome bugaboo like the media plays it out to
be. Fat is good for you. Put it this way, if you eat only superlean meat
you will experience rabbit starvation. That's why you need the fat also.
I used to cut every scrap of fat off food. But lately I cooked some
porkchops which had fat on the edges, and feeling lazy I left them on and
cooked it anyways. When I ate it, it actually tasted pretty good and added
flavour, so I'll leave it on from now on.

Ground meat can taste just fine. Throw in some minced garlic, some finely
diced onion, some oregano, some majoram, and a dash of cayenne pepper, some
unrefined salt, some black pepper and you got yourself a pretty good
burger. It takes 1 minute to throw those seasonings in and mash it up into
the meat. Medium ground may taste nicer than lean, and will give you that
extra fat you need. 1 lb burger is fully cooked in 10 minutes, no pink in
the middle at all on an electric grill.

And it's cheaper. Much cheaper. Ground pork is half the price of ground
beef. Though I'm not sure I'd like a porkburger.

>The main thing is that ground meat has a better chance of having
>bacteria dispersed all the way through it - hence you have to
>cook it so that all redness is gone. With a cut of meat bacteria
>is primarily on the outside, so that is why you can eat steak
>that is pink in the middle.

True, that's why it's good to also add garlic and stuff (antibacterial
effects also).

>I cook beef sirloin in the microwave
>( http://www.geocities.com/paleofitness/paleomicrowave.html )
>and it tastes great.

Try an electric grill sometime. (And not a Foreman either.)

Best,
P.