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I brown a lot of ground beef for meal prep and as the base of everything from pasta sauce to Mexican casserole. 

I've noticed two different possibilities for heat - high and semi-searing, or low and slow. Which is better for flavor and texture? 

Additional information:

- I use mostly lean beef, 90/10 or so
- I usually add spices and sometimes a small amount of salt 
- Because I'm using the meat as a base, I don't want the extra "juice" that escapes.