"Compressed" Ground Beef

Tsyras

Over the last year or so I have noticed a trend in the "healthier" beef (i.e. grassfed/organic/etc) is in compressed blocks. I tried to work this type of beef into burger patties, but they are just too dense. I personally thought the burgers were terrible.

Has anyone had success turning these meat blocks into decent burgers? I generally form my burgers into very loose patties, and would like to think its possible with this.

GrillSgt

I thought it was the grind. 

20stone

If you have a Kitchen Aid mixer, I would get one of these:
http://smokehousechef.com/the-original-stainless-steel-meat-grinder-attachment-for-kitchenaid-mixer-plus-sausage-stuffing-kit/

With that, you can buy all the dirty hippy* beef you want and grind it nice and loosely (as you should).

Pre-ground and frozen meat will never end up as moist as freshly ground (freezing/thawing pukes out moisture), so the dirty hippy freshly ground stuff at WF is a better call when they have it.

Again, better still is buying the garbage cuts of a "healthy" steer (I would grab chuck or brisket flat) and grind it yourself.  If it needs a little extra fat, pork belly is usually readily available, and is just the best.

* my adjective for organic, grass fed, pasture raised, humanely treated animals (which I also prefer), and in no way linked to @nolaegghead

fishlessman

i believe its a combo of too little fat and being way way over ground, makes me wonder if the grass fed grazing beef is just a little tougher than the traditional american stuff.  i still like it but not as much when served in a bunn

20stone

fishlessman said:

i believe its a combo of too little fat and being way way over ground,

Yes

fishlessman said:

makes me wonder if the grass fed grazing beef is just a little tougher than the traditional american stuff.  

A lot of it can be tougher due to the lower intramuscular fat (from not sitting around a feedlot chowing on corn).  However, there are some producers that are cracking the code between quality genetics and higher calorie grass feed.  @The Cen-Tex Smoker has once such producer just down the street.

Carolina Q

Haven't tried the grass fed beef bricks. Bought one once, but it got buried in the fridge and I forgot about it. By the time I discovered it, Not even @stike would have eaten it!

Lately, I've been buying chuck roasts and pulsing them into submission in my food processor. I have a KA mixer and grinder attachment, but I like the processor better. Faster and easier to clean.

fishlessman

20stone said:

fishlessman said:

i believe its a combo of too little fat and being way way over ground,

Yes

fishlessman said:

makes me wonder if the grass fed grazing beef is just a little tougher than the traditional american stuff.  

A lot of it can be tougher due to the lower intramuscular fat (from not sitting around a feedlot chowing on corn).  However, there are some producers that are cracking the code between quality genetics and higher calorie grass feed.  @The Cen-Tex Smoker has once such producer just down the street.

i still like it, but extra seasoning and some sauce served naked in a plate. i like some grass fed cuts like the ribeye alot, but other cuts like grass fed short ribs, not at all

Tsyras

I do have a KA mixer, and have considered purchasing a meat grinder attachment.

Carolina Q mentioned using a food processor. I have the typical <$40 food processor from Amazon. I may just try dropping it in there as well. I assume you mean using the blade in it (as opposed to some kind of shredding attachment)?

Carolina Q

Tsyras said:

Carolina Q mentioned using a food processor. I have the typical <$40 food processor from Amazon. I may just try dropping it in there as well. I assume you mean using the blade in it (as opposed to some kind of shredding attachment)?

I've been using a $30 Ninja. Came with two containers, each with its own blade. I use the larger container. Cube the meat, onto a half sheet pan and freeze for 20 minutes. Pulse until it's the texture you want. 

stlcharcoal

Our local chain grocery store started selling ground beef, round, Chuck, sirloin, etc in those packs.  It sucks......tough and soggy.

They push it as it lasts for a week vs a few days, but I assume it's better for them since they can mass package it offsite so it's cheaper.  I always get the fresh ground stuff from the case or have them grind it for me.

poster

I have similar issues with safeway ground beef. They extrude it like spaghetti strings and its a pain to form. It always wants to keep that stringy shape

Carolina Q

Guys, if you can't find anything worth buying, have the butcher grind it or do it yourself. It's not that hard.

CincyEgg

Never tried using it for burgers but the wife likes to buy the same brand for easy taco meat or to use to dump in with some pasta sauce for the kids’ spaghetti nights. 

HeavyG

Use it for smashburgers.

fishlessman

have gone thru 2 one pound blocks this week in stir frys,  the way it crumbles works very well with stir frying

Ozzie_Isaac

Not a fan of grass fed beef.  Its leaner, tougher, and I do not like the taste.  Corn fed beef for me.