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Interested in grinding my own beef

What cuts do you use?  All of them?  I am interested in starting to grind my own beef for everything from tacos to burgers.


  • ribeye makes the best in my opinion but gets expensive pretty quick
    Go 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
  • RRPRRP Posts: 19,998
    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!
    L, M, S, Mini
    Dunlap, IL
  • wallyjarwallyjar Posts: 123
    I have use a couple of combinations.

    Sirloin, country ribs and Chuck

    Brisket, ribs and Chuck.

    Both liked by all in family.  Very moist and great taste.

  • 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.

  • 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

  • EggcelsiorEggcelsior Posts: 13,163
    Short ribs, ox tail, Sirloin, Chuck, brisket. My favorite have been 60/40 chuck/short rib.
  • TFolsTFols Posts: 237
    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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