[HeyLaughingBoy]

Ground beef is simply steak ground into smaller pieces, so there's no difference.

Go to a nice burger restaurant (Red Cow in Minneapolis: I'm dreaming of you) and the ground beef could be ribeye or another really nice cut. Supermarket ground beef is usually a cheaper cut though.

[klipklop]

The downside is that it makes it easier to consume beef fat that you might normally trim off a steak. Also the grinding process makes it easier to eat, which reduces chewing time which allows you to consume more calories before your brain gets the "full" signal.

Love both btw, but processing the meat in this fashion does make it easier to have too much saturated fat in a meal. I won't argue if beef saturated fat is good/bad, but it does contain more calories. Excess calories is what most people usually have problems with.

Also yes, I know if you cut the carbs out that you eat along with a burger it's easier to reduce the amount of carbohydrate intake/total calories. Don't want this to turn into a carnivore/low-carb diet argument. Just pointing out meat processing in this single specific case.