Ground beef newbie
- Thread starter Sakamoto
- Start date
BuffettFan
is Blowin Smoke!
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.
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
Quintessential Chatty Farker
Chuck, short rib, and brisket in some combo depending what I've been cooking lately.
seakuv
Full Fledged Farker
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
Babbling Farker
Chuck will prolly be the easiest for you, for the first time. My favorite is the trimmings off my gold Wagyu comp briskets.
MountainMan
Full Fledged Farker
Yup just watch the content.
80/20 or better 70/30 gets A LOT BETTER.
YMMV
80/20 or better 70/30 gets A LOT BETTER.
YMMV
