What is the best cuts for good ground beef?
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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.
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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?
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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???
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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???
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!
–Austin Walton
VP of Operations at Walton’s & Meatgistics HostShop waltons.com for Everything but the Meat!
Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv) -
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!
Austin ready for a beta test run What about the pro series #32 meat grinder? any eta?
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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???
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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. -
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 roughly2.7 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 ribequals 15 lb meat to grind double grind
The Clod is actually called shoulder Clod. I have one ordered from a butcher shop.
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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 roughly2.7 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 ribequals 15 lb meat to grind double grind
The Clod is actually called shoulder Clod. I have one ordered from a butcher shop.
Denny Thanks, I’ll give this mix as well as just brisket a try.
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