Fat percentage on a Packer Brisket
I am grinding up about 23# of brisket for burgers.
Have always ground all the fat.
Got to wondering what the percentage was.
Package weight----------11.4 #
Net starting weight----10.98 #
Fat weight-----------------3.3 #
About what I guessed.
I discarded a full # of fat which put the ratio right at 21%--where I wanted it.
I have no intention of weighing all the briskets in the future, including the other one I am doing today.
I will just discard or set aside about a third of the fat and grind away. :-D
All of this is not scientific.
The fat cap and all of that was typical for packers in this area.
There was some meat trimmed with the fat and some fat left on the meat.
But, kinda interesting, I think anyway.
Does the grind decrease the stall any...
The stall is exercise, er, nap time. Why would you want to decrease it.?:-D
I have forgotten what commercial burger meat tastes like :redface:
We never grind "anything" except Brisket and (cheap) Ribeye.
Everyone who has tried our burgers have converted to ground brisket, so It must be OK :-D
You would need to have your butcher grind one up to taste the difference yourself.
Since I am sure of the sanitation, I only cook them to 145-150 ish for a great, juicy. full flavored burger.
Wish I could be of more help describing the flavor.
Nice observations Tim.
My meat store was running a special on trimmed flats. I still bought a packer and after trimming the fat I found it was still a better value to buy the fat and throw it away than it was to buy a trimmed flat.
BTW, if you take that nice, white, firm brisket fat and toss it on the smoker, it gets really crisp and tasty. Makes for an awesome cooks treat. It's probably not real good for you. But it's delicious.
All things in moderation, right?
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