Best Burger Meat Blend Sellers Online?

[jgaepi]

The blend of burger meat is obviously important. Anyone have recommendations for mail order companies for excellent burger blends? Thanks. My local butcher, while great for what they have, will not make special blends of anything.

[Jerod Broussard]

What kind of blend are you looking for?

[jgaepi]

What kind of blend are you looking for?

Exactly! I'm open to options. I don't have enough experience to know all the blend options. Can you recommend a good web seller? Thanks!

[Breadhead]

Read Meathead's article about his search to create the perfect Steakhouse Steakburgers. He researched that very question for a long time before he got what he wanted. Buy a kitchen aid mixer with the meat grinder attachment and make your own hamburger.👍

[vandy]

Breadhead I did just that. I got some chuck roast from Costco that past Saturday and ground it with the meat grinder attachment. I just cooked some burgers from that meat and they turned out great.

[smokinfatties]

http://amazingribs.com/recipes/hamburgers/grinding_your_own_hamburger.html

did you see that article?

Your butcher should be able to grind any cut they sell you from the case. if they don'y, your first step should be to find a new butcher.

You can also buy your own grinder and then buy cuts and DIY.

[jgaepi]

http://amazingribs.com/recipes/hambu...hamburger.html

Your butcher should be able to grind any cut they sell you from the case.

They won't unfortunately. They are our coop. So organic, free range or quality conventional. Good meat. But don't have the capacity to grind special blends.

[smokinfatties]

i would just buy that quality stuff with some beef fat and get a grinder and do them yourselves!

[Jerod Broussard]

1. If you are looking to blend different cuts of beef, I wouldn't bother. I don't get the 1 part this 2 parts that. The best ground meat I get is from the ground trimmings of a home grown butchered calf. They couldn't tell ya what is what.

​​​2. Most important part of ground beef is enough fat.

3. I will blend different species. Currently the wife mixes a bacon-ends/deer mixture with ground beef.

Pat Lafreida does some ground stuff but it is pricey.

I use packer briskets for all beef ground meat.

[Breadhead]

I buy 5 pounds of chuck roast and add 1 pound of bacon. I grind it up together and add Meathead's recommended spices and mold them into patties. I vacuum seal them in Sous Vide bags, 2 patties per bag.

When i want burgers I sous vided the patties at 135°, straight out of the freezer, for a couple/few hours and then sear them in my cast iron skillet.

[Breadhead]

I just saw this brand on Nibble Me This...

[Steve B]

I actually had those a few weeks ago. Was not impressed.

[Breadhead]

I can't bring myself to pay their price when I know I can make my own and do it better for less dinaro. I usually make about 18 patties at a time. I make mine 6oz instead of 8oz though. A half of pound of beef is too much for a burger.😬

[Steve B]

Check out Pat Lafrieda meats. They're based in NJ. They have several blends. Absolutely top notch.

[DWCowles]

I have....Fantastic!

[MBMorgan]

No blends for me. Just chuck eye steaks and grind them myself.

[Breadhead]

Try add bacon...😆 I use 5 pounds of chuck roast and 1 pound of bacon. I put a strip of bacon in the grinder with each chunk of chuck to get a good distribution. I cook to 160° because of the bacon. I add a real sharp cheddar cheese and caramelized onions. My oh my...😜

[lonnie mac]

No blends for me. Just chuck eye steaks and grind them myself.

Exactly what I do. I have ground many a blend in my ole LEM, but this silly little chuck eye steak seems to make the best burgers for me.

[Bruce54]

Nextdoor neighbor is a chef. For burgers, he grinds his own blend of chuck and short rib. I think the ratio was 3::1. Made really juicy, flavorful burgers.

[HouseHomey]

I grind my own in the Kitchen aid. Buy chucks on sale. And vac seal,portions for later grinds. I save ALL my trimmmings and vac seal, especially fat.
Ok all, Breadhead Jerod Broussard Steve B jgaepi @smokingfatties please don't laugh but... have you ever ground flap meat? It has an amazing steak/beef/burger flavor. If you have not I suggest you try patties of just flap first. Both diner and pub just so you know what I'm talking about. I know Jerod poo poos blends but not all of us live (full disclosure, I want a jerod burger, just saying) where we can catch a buck or wayward steer outside.

I personally like texture to a 🍔. My ideal blend at home is the fatty end of the brisket and the flap meat. Flap is sold as/for Carne Asada for tacos n such the thin pieces the store sells you come off a very thick piece of meat at the bottom sirloin next to the Tri tip. It's one of the three muscle groups there and is very flavorful.

Find someng that works for you but please do grind your own. We all want to know what's in the sausage. But try a thick pice of flap and grind it. Then make your burgers. I like a 75/25 grind myself.

[Jerod Broussard]

I don't give a flip about flap. I don't get too adventurous with meat.

[HouseHomey]

Bwahahaha!

[HouseHomey]

Because wild boar ends and deer parts are at every corner. Nice Jerod😀

[Steve B]

I agree with grinding your own. They make the best burgers for sure. I have not tried the flap but it does sound interesting. I generally use a combo of brisket,short rib,and chuck and try to get around a 75/25 to even a 70/30 grind myself. Unfortunately I don't get to do this as often as I would like.

Now that we're talking about this, I gotta do some jerky so I might as well get me self some burger meat to grind as well. Damn now I'm hungry.