M: If I’ve got 7% ground beef and actually want 80/20, how do I mod it for appropriate use
G: You’ll need to add fat to bring it up to 80/20. Since your ground beef is 93/7 (93% lean, 7% fat), you should mix in additional fat—like beef fat trimmings, suet, or even butter.
For every 1 lb (16 oz) of 93/7 beef, add about 1.75 oz (about 3.5 tbsp) of fat to get close to 80/20. If using butter, freeze and grate it for better distribution. If using solid beef fat, finely mince it before mixing.
M: K thx. I have a cheesesteak recipe that involves ribeye but explicitly says I can use something else. What’s the best cheap equivalent for practice?
G: For a budget-friendly alternative to ribeye in a cheesesteak, go with chuck eye steak if you can find it—it’s sometimes called “poor man’s ribeye” because it has similar marbling. Otherwise, top round or sirloin tip are decent substitutes, though slightly leaner. If using a leaner cut, slice it thin and cook it quickly to avoid toughness. Adding a bit of extra fat (butter or tallow) can help mimic ribeye’s richness.