Steak, and lots of it...?

[Laser]

The butcher will gladly grind your top round and cut off any extra fat. Then you can make it into patties and weight them if you desire.

 

[Tom Treutlein]

I have a scale to weigh things in grams and ounces. I cook the whole 2 lb. slab of meat (or a few of them) through broiling, marinate it, and then cut it up into pieces. I weigh enough to make 6 oz.

 

[Stryc-9]

I take the same approach -

I've been eating a lot of flank steak which I cook up in big hunks on the foreman. Then I strip it up into portions, etc., It's a much appreciated and flavorful change of pace after eating so much damn chicken and fish.

 

[anthrax]

Red meat is s omuch tastier than chicken....

venison is pretty good too

 

[gjohnson5]

The butcher will gladly grind your top round and cut off any extra fat. Then you can make it into patties and weight them if you desire.

You can do this but, here the cost of doing it.

1. You lose protein in the cooking process. I would only cook the steak to medium on low heat
2. You lose more protein processing the meat. Cutting the meat into patties means that you lose the consistency of the meat and it will cost you protein in the process. The butcher also costs money, so you will get less protein for more money :-(

So when you cook patties you are making it terribly hard to keep the protein during the cooking process and you have already lost protein cutting the meat up.

Doesn't seem to be a good idea.