You can’t really cook a person’s rib primal the same way you’d do beef. People meat is not marbled like beef so you’d want to cook it low and slow with a lot of moisture.
So while you could have a people prime rib sandwich, it’s not going to have a great texture.
If you’re throwing ground beef on the grill to char you can skip the slow cooking part as it doesn’t add any benefit. Being soft and tender isn’t what you want in a burger.
That is why texture is important. Searing is an important concept in cooking and this applies to burgers.
You can’t really cook a person’s rib primal the same way you’d do beef. People meat is not marbled like beef so you’d want to cook it low and slow with a lot of moisture.
So while you could have a people prime rib sandwich, it’s not going to have a great texture.
Slow cooking is the superior method of cooking meat anyway.
The only reason people prefer high heat cooking is because it’s faster but I prefer quality over quantity ¯\_(ツ)_/¯
Texture
Isn’t a huge thing in the meat cooking world tenderness?
Because you will never have more tender meat than slow cooking and I’ll die on this hill
Would you slow cook a burger? I suppose you could but I wouldn’t. I’d rather have the texture of a grilled burger.
Slow cook the meat, let it cool, throw it on a grill to heat it up giving it the tenderness of slow cooking with that same char.
If you’re throwing ground beef on the grill to char you can skip the slow cooking part as it doesn’t add any benefit. Being soft and tender isn’t what you want in a burger.
That is why texture is important. Searing is an important concept in cooking and this applies to burgers.
Anyway enjoy dying on your hill of messy mush.