<![CDATA[80 / 20 blend]]>italicised text
My question is when you say a 80 / 20 blend meat to fat ratio are you just guessing what 80 / 20 looks like or are you trimming all fat and weighing and weighing the meat to do the math to weigh out 80 / 20 percent. I have always just looking at it to roughly guess 80 /20

]]>https://waltonsdev.nodebb.com/topic/2386/80-20-blendRSS for NodeThu, 10 Sep 2026 22:35:36 GMTWed, 03 Jun 2020 02:47:32 GMT60<![CDATA[Reply to 80 / 20 blend on Fri, 05 Jun 2020 02:35:55 GMT]]>Denny I bet that between your eyes and the people who eat your product you’re stuff is pretty much “spot on”. Keep on making people happy.

]]>https://waltonsdev.nodebb.com/post/18043https://waltonsdev.nodebb.com/post/18043Fri, 05 Jun 2020 02:35:55 GMT<![CDATA[Reply to 80 / 20 blend on Thu, 04 Jun 2020 23:38:01 GMT]]>I have been grinding meat for 52 years. I just seeing on here about the perfect 80 / 20 blend. I have just always guessed at it. with no complaints. Just was curious how every one does it.

]]>https://waltonsdev.nodebb.com/post/18039https://waltonsdev.nodebb.com/post/18039Thu, 04 Jun 2020 23:38:01 GMT<![CDATA[Reply to 80 / 20 blend on Thu, 04 Jun 2020 17:04:02 GMT]]>Frankly, I just stick with certain cuts (beef chuck, pork butt, chicken thighs with skin, etc) and sort of eyeball it when choosing those cuts. I don’t trim and weigh those. I’m just making sausage or burgers to please myself and those around me, so close enough is good enough.

I know I need to trim a brisket to get to 80/20, and I save those trimmings in case I’m dealing with a lean cut. I might weigh for that.

]]>https://waltonsdev.nodebb.com/post/18024https://waltonsdev.nodebb.com/post/18024Thu, 04 Jun 2020 17:04:02 GMT<![CDATA[Reply to 80 / 20 blend on Wed, 03 Jun 2020 15:05:50 GMT]]>Denny The answer is Yes. Thanks for smiling. The 80/20 blend magic is both that comes with experience, knowing your meat products and your source. For example: A whole non-trimmed pork butt or ribeye beef roast is usually close to 80/20. While a pork tenderloin or loins, beef tenderloins or eye of rounds need added fat content. In the beginning, review a number of “recipes” and adjust the fat content accordingly. You’ll get a feel for it after awhile.

]]>https://waltonsdev.nodebb.com/post/17992https://waltonsdev.nodebb.com/post/17992Wed, 03 Jun 2020 15:05:50 GMT