Grind your own?

Baysidebob · July 2012

I've ordered a meat grinder. I love my burgers but having no idea what's in them bothers me. If you grind your own what cuts do you use for burgers?

brianwdmn · July 2012

Chuck

Hillbilly-Hightech · July 2012

I've ordered a meat grinder. I love my burgers but having no idea what's in them bothers me. If you grind your own what cuts do you use for burgers?

Here, read this:

http://eggheadforum.com/discussion/1134763/burger-grinding-egg-speriment-results#latest

Have fun!!
Rob

Brownie · July 2012

Cool post! Thanks for your info.

AleBrewer · July 2012

I always use chuck. What kind of grinder did you get?

Baysidebob · July 2012

I always use chuck. What kind of grinder did you get?

Deni 3500 800-Watt Professional Grade Meat Grinder from Amazon $95. I had one before and loved it but eventually burned it up grinding chicken (with bones) for dog food. The dogs still eat "raw" but must grind their own bones. They don't mind and this one is for me.

AleBrewer · July 2012

Nice....enjoy it. And enjoy making fresh ground burgers, and home made sausage, and home made horseradish....etc...

I have yet to try brisket with the chuck....might give that a whirl soon.

mountaindewbass · July 2012

Anybody ever grind their own turkey? Thats my plan whem all those birds go in sale at thanksgiving

ChefBubba · July 2012

alton brown says half chuck / half sirloin. america's test kitchen says flap meat

allitnils · July 2012

Big respect for going your own way to mincing your own meat.
I've been doing this for years.
I love eating, and love to eat good food.To be honest, I don't know how others will react, but this is my own view, and you can agree or not:
As such, I see no difference in investing on a big juicy steak, or meat to mince.
When I mince my meat, I generally buy ribeye angus steaks and mince them.
The taste of angus ribeye is fantastic as a steak, and incredible as a burger.
If you're going through the trouble of mincing your own beef, don't settle for a lesser cut.

Baysidebob · July 2012

From Wikipedia: I'm so very glad I ordered the grinder!

In a study in the USA in 2008, eight different brands of fast food hamburgers were evaluated for water content by weight and recognizable tissue types using morphological techniques that are commonly used in the evaluation of tissue's histological condition. The study found that the content of the hamburgers included:

Water content 37.7% to 62.4% (mean, 49%)
Meat content 2.1% to 14.8% (median, 12.1%)
Skeletal tissue
Connective tissue
Blood vessels
Peripheral nerve tissue
Plant material
Adipose tissue
Bone and Cartilage ("Bone and cartilage, observed in some brands, were not expected; their presence may be related to the use of mechanical separation in the processing of the meat from the animal. Small amounts of bone and cartilage may have been detached during the separation process"

Griffin · July 2012

There was a great article on Serious Eats about mastering the burger blend. Good info going into taste, texture and fat content located HERE

I've only had two attempts so far, a chuck and skirt steak blend (it was so so) and a chuck and short rib blend (much better). I think I'm going to try some brisket next time and would love to try their recommendation of sirloin, brisket and oxtail.

Lit · July 2012

I am going to try some brisket mixed in next time with chuck and short ribs. Chuck and short ribs are a staple and I experiment from there. Below are some tri tip, short rib and chuck burgers. Did one with cow lick, one brown sugar and onion (Always goes over the best), and some umami. Also some salmon burgers with Feta, capers, onion, sun dried tomatoes etc.

.

Mickey · July 2012

I have the butcher grind brisket for the best burgers (IMO). Why do your own?

Baysidebob · July 2012

Factory ranchers and meat processors can make or break a congressional campaign. Connective beef tissue is spun in a centrifuge yielding "pink slime", a great binder. Salmonella and other bacteria may be a problem so it's treated with ammonia which the FDA allows to be called a "processing ingredient". The other ingredients in "ground beef" may include anything not worth selling as cuts. I feed my dogs "raw". The only problem I ever had was including "on sale ground beef". I view my dogs' stools a a bellweather. If it's not good enough for them, It's not good enough for me and mine.

twlangan · July 2012

Factory ranchers and meat processors can make or break a congressional campaign.

Factory ranchers? Make or break a campaign? This takes the cake. There are so few farmers (as a percentage of the population) that ag is almost nonexistent on their radars. About the only time ag shows up on the political radar is when food prices start to rise. This year's drought may make that happen.

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