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atcNick
07-15-2012, 08:30 AM
We're going to start making our own ground beef. I normally use 80/20 or fattier ground chuck for burgers and the really lean stuff for everything else 93/7 or 96/4. Any suggestions on which cuts to use? Hoping to save a few bucks too. What's a good grinding plate size to use?

I was thinking packer brisket for burgers. what do you think?

Thanks.

The_Kapn
07-15-2012, 08:49 AM
Lots of Brethren grind their own beef.
They use all kinds of beef and blends and I am sure they are all good.

I use packer brisket and el-cheapo Ribeye,

Here is a thread on fat content for brisket as a starting point:
http://www.bbq-brethren.com/forum/showthread.php?t=121196

Here is one about my process:
http://www.bbq-brethren.com/forum/showthread.php?t=109698&highlight=ground+brisket

We prefer a coarse grind, I think most like more of a medium.

Down at the bottom of the page is a Google Search keyed to this site.
Tons of reading to keep you busy for awhile.

Feel free to experiment--lots of good ways to mix'n match.

Good Eats

TIM

cybercat
07-15-2012, 10:05 AM
Sirloin makes a real nice burger. I would use any meat that has little to no marble and is on sale. We often have quick sales here on top cut that are almost out of date. Even managers special are cheaper than normal price. So look around Sunday is a big meat sale day.

captndan
07-15-2012, 02:04 PM
I use what ever is on sale. Course grind it and add fat back or bacon to get the fat content you like.. Fry a small piece and adjust as necessary. When you have the right mix then grind the whole thing a second time.

Gore
07-15-2012, 02:07 PM
It's all personal preference. I like 80:20 and chuck. The only thing I don't really care for is round.

aquablue22
07-15-2012, 02:54 PM
I like chuck or sirloin for ground meat and whatever is on sale, i cut into strip and freeze for a couple of hours before grinding. We like a course grind

Scubadoo97
07-15-2012, 03:10 PM
My last burger mixo was brisket, flap meat and short rib ground once through a medium plate. 67669

caseydog
07-15-2012, 04:38 PM
I use chuck and sirloin. Sometimes I blend the two.

A normal chuck roast will be about 20 percent fat with no trimming. Just trim the fat off to make your lean beef.

CD

cameraman
07-15-2012, 05:06 PM
Does using pork in your blend mean you can't cook it medium rare?

J'ville Grill
07-15-2012, 05:17 PM
Does using pork in your blend mean you can't cook it medium rare?

It's not recommended as pork should be cooked to 145.