> Ground beef is more palatable than whole beef because of fat. It’s mostly fat, like an 80% chuck. Meanwhile, even a fatty tenderloin is only 25-30% fat You g

> Ground beef is more palatable than whole beef because of fat. It’s mostly fat, like an 80% chuck. Meanwhile, even a fatty tenderloin is only 25-30% fat You got that backwards, as others have pointed out. 80% chuck is 80% lean and 20% fat. Simply look at the different grades of ground meat and compare their appearance. 95% "extra lean" ground meat is a darker shade of brown while 70% "medium" ground meat is much whiter due to the higher fat content.