Ground beef newbie

Sakamoto · 01-17-2019, 12:42 PM

What are your favorite cuts to use for ground beef?

BuffettFan · 01-17-2019, 01:10 PM

I typically use chuck. Tends to naturally be about 80/20.
When I can get brisket cheap, I use it, but trim away a fair amount of the fat.
I don't get scientific about it, just basically trim it like I was cooking it whole and then grind and mix by hand.

sudsandswine · 01-17-2019, 01:16 PM

Chuck, short rib, and brisket in some combo depending what I've been cooking lately.

Cook · 01-17-2019, 01:45 PM

Cheapest brisket you can find...double grind the hard fat. If you're doing alot, do two briskets and mix in a pork butt.

seakuv · 01-18-2019, 05:51 AM

I just got great results from grinding up a few pieces of chuck. It was the inaugural grind for my new LEM #12. Sliced the chuck into 1-1.5" wide strips and then threw them into the freezer for about 45 minutes. I did two grinds, first round with the coarse plate and the second with the fine plate. Cooked up a couple burgers on the grill after vacuum packing the rest. They were very good - nice texture and great flavor!

Burnt at Both Endz · 01-18-2019, 08:58 AM

Chuck will prolly be the easiest for you, for the first time. My favorite is the trimmings off my gold Wagyu comp briskets.

Kybigmac · 01-18-2019, 03:28 PM

I’ve tried several different cuts,but it’s hard to beat chuck!

MountainMan · 01-18-2019, 07:11 PM

Yup just watch the content.

80/20 or better 70/30 gets A LOT BETTER.

YMMV

Norm · 01-18-2019, 07:15 PM

My favorite grind is ribeye steak. Next would be brisket point 50/50 with sirloin.

01-17-2019, 01:10 PM	#2
BuffettFan is One Chatty Farker Join Date: 07-10-18 Location: East Peoria Illinois Name/Nickname : Terry	I typically use chuck. Tends to naturally be about 80/20. When I can get brisket cheap, I use it, but trim away a fair amount of the fat. I don't get scientific about it, just basically trim it like I was cooking it whole and then grind and mix by hand. __________________ We are the people our parents warned us about.

01-17-2019, 01:16 PM	#3
sudsandswine Quintessential Chatty Farker Join Date: 06-23-12 Location: Kansas City	Chuck, short rib, and brisket in some combo depending what I've been cooking lately. __________________ Shirley Fab 250g trailer \| Primo XL kamado \| [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle \| Clonesaker PDS (pretty drum smoker)

01-17-2019, 01:45 PM	#4
Cook Babbling Farker Join Date: 12-23-10 Location: Mount Pleasant, SC & Harkers Island, NC Name/Nickname : Jay	Cheapest brisket you can find...double grind the hard fat. If you're doing alot, do two briskets and mix in a pork butt. __________________ "Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook

01-18-2019, 05:51 AM	#5
seakuv Full Fledged Farker Join Date: 07-26-18 Location: Palmer, Alaska Name/Nickname : Dave	I just got great results from grinding up a few pieces of chuck. It was the inaugural grind for my new LEM #12. Sliced the chuck into 1-1.5" wide strips and then threw them into the freezer for about 45 minutes. I did two grinds, first round with the coarse plate and the second with the fine plate. Cooked up a couple burgers on the grill after vacuum packing the rest. They were very good - nice texture and great flavor! __________________ MAK 2 Star General Weber 26" Kettle

01-17-2019, 12:42 PM	#1
Sakamoto Knows what a fatty is. Join Date: 09-19-18 Location: GREER SC Name/Nickname : Greg	Ground beef newbie What are your favorite cuts to use for ground beef?

01-18-2019, 08:58 AM	#6
Burnt at Both Endz Babbling Farker Join Date: 07-14-13 Location: freeman,mo Name/Nickname : Calvin	Chuck will prolly be the easiest for you, for the first time. My favorite is the trimmings off my gold Wagyu comp briskets.

01-18-2019, 03:28 PM	#7
Kybigmac On the road to being a farker Join Date: 06-07-17 Location: Murray Ky	I’ve tried several different cuts,but it’s hard to beat chuck!

01-18-2019, 07:11 PM	#8
MountainMan Full Fledged Farker Join Date: 11-30-07 Location: Mountains of Colorado	Yup just watch the content. 80/20 or better 70/30 gets A LOT BETTER. YMMV

01-18-2019, 07:15 PM	#9
Norm Quintessential Chatty Farker Join Date: 02-22-10 Location: USA Name/Nickname : Private	My favorite grind is ribeye steak. Next would be brisket point 50/50 with sirloin.