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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-04-2016, 05:16 PM   #1
hammb
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Join Date: 05-08-13
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Default Good (lean) cut for burger?

I got my brisket in brine today for corned beef (St. Patrick's day staple for me, regardless of authenticity). I trimmed quite a bit of fat off this bad boy, especially since I separated the flat and point, and was able to trim off a lot of the thick layer of fat that separates the two muscles.

I weighed it and found I took off nearly 3# of fat (it was a prime packer from Costco). I figured I would take this fat and grind it with some leaner beef from the butcher and throw a bunch of hamburger in the freezer.

I usually start with Chuck to make burger, but that's already got quite a bit of fat in it, any other ideas for a leaner cut to mix with this mostly pure fat?

Thanks for any suggestions!
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Old 03-04-2016, 05:21 PM   #2
Decoy205
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Sirloin
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Old 03-04-2016, 05:43 PM   #3
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Sirloin or Top Round or some of both.
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Old 03-04-2016, 06:03 PM   #4
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Agreed, sir loin or round, what ever you can get the cheapest. Local supermarket had a sale, buy one package get two free of sir loin...worked out to $3.20 a pound. I have about 12 lbs. in the freezer now! was planning on grinding it for meatballs, burgers, etc...
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Old 03-04-2016, 09:52 PM   #5
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I vote sirloin too. I'd soak the fat in water to draw out the salt.
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Old 03-04-2016, 10:27 PM   #6
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Quote:
Originally Posted by CakeM1x View Post
I vote sirloin too. I'd soak the fat in water to draw out the salt.
Thanks for all the suggestions guys!

No salt in the fat. I trimmed it off a prime packer before it went in the brine.
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Old 03-05-2016, 12:58 AM   #7
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kinda pricey, but flank steak makes for an amazing burger!
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