What is the best cuts for good ground beef?

[Chef]

While I often buy bulk, I have never processed my own ground meat. What would be the best cuts to grind myself. Would you suggest different blends for different purposes? Some I want for burgers, some for meatballs (which I would add pork to).

Any suggestions?

[Tex_77]

Brisket and chuck.

[Chef]

Tex_77 thanks, do you blend the two?

[Tex_77]

You could or do then separate. Some places pitch brisket burgers as a gourmet burger. Either one should get you around an 80/20 blend.

[darinwold]

Chef
I grind my own burger all the time and I typically use top round but I have also used brisket/tri-tip mix that was really good. I usually look to see what’s on sale and not too fatty.

[Denny]

I have been grinding Brisket for years. I grind a full brisket with the flat with the round attached. I usually trim off about 2 - 2 1/2 lbs. of fat the softer slimly fat.( this tends to wrap on the grinder blade). I do use the hard fat. This will make a juicy burger. I have recently started doing a double grind with satisfying results. If you can buy it on sale $1.99 to $2.99 it is a very reasonable cut of meat. I use a WESTON RAPID PATTY MAKER ATTACHMENT that makes a 1/3 lb. burger. Man sized !!! a 16 lb. brisket will yield you roughly 32-34 1/3 pound burgers. Tip cube your meat to about 2 inch chunks to stop the stringing tissue from wrapping the grinder blade.

[Dave R]

Chef I like Chuck and short ribs…make sure you watch the fat percentage

[Chef]

Denny I just looked up that weston rapid patty maker. Can’t find it on the website but saw the demo. Now there’s two things on my wish list, the Weston #32 pro and the Patty attachment. When are we going to be able to get these???

[Joe Hell]

Tex_77 Agreed! If grinding for home use I’ll also throw in some pork caul fat for a bit more flavor.

[Austin]

Chef Denny
We no longer offer the Weston Rapid Patty Maker. They discontinued it. When they did, we bought most of what they had left in stock, but we have run out a while ago. We are in the process of manufacturing our own though. We are a week or two away from beginning manufacturing, and then maybe about 2-3 months to have a full stock on hand to start advertising and selling them.
If you stay tuned and follow along with Meatgistics/Walton’s we will definitely be making a big deal out of the new patty maker when we release it, as it has been something that has been requested a lot.

Stay tuned! We’ll have a new and updated version soon!

[Chef]

Austin ready for a beta test run What about the pro series #32 meat grinder? any eta?

[Denny]

Chef
You can buy the Weston rapid patty maker on Amazon for $44 and some change. It will work on your grinder but I have better results using it with my sausage stuffer. It comes with various horns to fit grinders and stuffers.

[Denny]

Denny I also have a patty maker that is very identical to your Pioneer series patty maker. Which makes a nice 1/4 pound patty and is extremely fast if you have a helper. Plus the die plate for ground jerky is a plus.

[Denny]

Chef
I run across these blends from Andrew Zimmerman a cable tv host.
If you want to make 5 pounds of ground beef, you’ll need roughly

2.7 pounds chuck,
1.3 pounds clod, .
.7 pounds brisket and
.3 pounds short rib.

equals 5 lb meat to grind

8.1 chuck
3.9 clod
2.1 brisket
.9 short rib

equals 15 lb meat to grind double grind

The Clod is actually called shoulder Clod. I have one ordered from a butcher shop.

[Chef]

Denny Thanks, I’ll give this mix as well as just brisket a try.