Best Burger Grind
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What is everyone’s preference for a great burger grind? I’ve heard just chuck, to mixes including brisket, short rib and chuck, etc… Would love to hear your favorites.
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Sirloin with chuck, or just chuck
https://playpianotips.com/best-49-key-midi-controller/ -
What is everyone’s preference for a great burger grind? I’ve heard just chuck, to mixes including brisket, short rib and chuck, etc… Would love to hear your favorites.
skibumben I am a promoter of ground brisket. I trim about 2 lbs of the fat cap off. The flavor is excellent. There is a big vein of hard fat inside the brisket. Do use all of this fat. I have 1/3 lb patty make and this makes a man sized burger. Our local grocer Kroger had Brisket for $2.99 lb. a 16 lb brisket usually yields 30-34 patties. if you want to dress the flavor more yet try 2 TBSP of chopped up bone marrow per 2 lbs of ground brisket.
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skibumben When stuffing snack sticks or sausage I always took the left over amount int he bottom of the stuffer and made apatty out of it, I always loved it and started to suspect that i liked Pork more than beef in my burgers. I did some testing and found that my favorite is a 70/30 mix of beef chuck to pork shoulder with some beef bone marrow added in! https://www.youtube.com/watch?v=TDJTDkLqdQg if you want to see it
Pay no attention to the fact that 70/30 plus bone marrow is over 100%…math was never my strong suit.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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skibumben When stuffing snack sticks or sausage I always took the left over amount int he bottom of the stuffer and made apatty out of it, I always loved it and started to suspect that i liked Pork more than beef in my burgers. I did some testing and found that my favorite is a 70/30 mix of beef chuck to pork shoulder with some beef bone marrow added in! https://www.youtube.com/watch?v=TDJTDkLqdQg if you want to see it
Pay no attention to the fact that 70/30 plus bone marrow is over 100%…math was never my strong suit.
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I got some tri-tips on sale for $2.97 lb. and decided to see what it would be like as burger. I trimmed the fat cap off and weighed it out for 85/15 mix. It’s a course burger and a little dry so next time I’ll increase the fat to 80/20 and see how it is. These were select grade beef so I didn’t feel guilty about grinding it up. Might try using pork fat instead of the beef trimmings next time as well.
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I got some tri-tips on sale for $2.97 lb. and decided to see what it would be like as burger. I trimmed the fat cap off and weighed it out for 85/15 mix. It’s a course burger and a little dry so next time I’ll increase the fat to 80/20 and see how it is. These were select grade beef so I didn’t feel guilty about grinding it up. Might try using pork fat instead of the beef trimmings next time as well.
Randyman since this virus nonsense I’ve made quite a bit of my own grind since the store never has what I want these days. Tri-tip whole is usually good price but yes the meat is fairly lean. My husband prefers either 90/10 or 93/7. I mixed about 6 lbs of home ground tri-tip with 3 lbs of store bought 85/15 and it looks great. Myself I prefer 80/20. I also ground about 6 lbs of bottom round last weekend and that was very lean lol. the hubby had to put butter on those burgers lol
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Well, it depends on what you are grinding it for.
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