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Interested in grinding my own beef
busmania
Posts: 414
What cuts do you use? All of them? I am interested in starting to grind my own beef for everything from tacos to burgers.
Comments
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ribeye makes the best in my opinion but gets expensive pretty quickGo Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
I use brisket point and flat.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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We are big fans of chuck roasts for my ground meat. I buy 6 to 8 pounders at a time from Sams. I don't use all the hard fat and if too lean I actually grind in bacon grease - especially for meat for chili!Re-gasketing America one yard at a time.
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I have use a couple of combinations.Sirloin, country ribs and ChuckBrisket, ribs and Chuck.Both liked by all in family. Very moist and great taste.
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I've been using half brisket and half chuck. It's a big improvement over store bought ground beef. Even my wife loves it, she even suggests burgers now! We're looking to upgrade from the Kitchenaid grinder to something more uh, beefy.
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Use a Kitchenaid, and follow wicked good burger book suggestions for ideas. Usually about 65 to 75% chuck, and rest flap steak or skirt steak. Have used beef short ribs also for the lesser part.
Good luck
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Short ribs, ox tail, Sirloin, Chuck, brisket. My favorite have been 60/40 chuck/short rib.
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I just did chuck, brisket and bacon that I cured and smoked on the egg. This is my favorite mix.Bloomfield, NJ
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