Hot take: Premium ground beef doesn't matter

[rickgregory]

Yeah, they don't mention it on their site either (https://www.mishimareserve.com/wagyu-beef/ground-beef). I assume 80/20. It felt like that when I ate it.

[Andrrr]

Thank you for your sacrifice. Interesting they don’t tell you what the fat ratio is on the packaging. Maybe it’s done on purpose so you can’t compare it to anything else

[rickgregory]

So, I really didnt want to but I was FORCED to pick up the package below just for a test. It's all about you folks, after all. NO ENJOYMENT was had. Nooope.



Verdict? In a burger, I really didnt notice any difference. As with the above tests that I did, I put this on a bun with mayo, mustard and a slice of red onion (the most basic burger I do). I added S&P to the outside of the burger but mixed nothing in the meat.

Mind you it was good. But not noticeably better than good choice beef.

Overall, I think ground beef just isn't a good use of premium beef. I make ground into burgers or Bolognese or meatballs. Sometimes meatloaf. But in all of those cases, there are other flavors being used and those flavors overshadow the relatively subtle differences between the various ground beef varieties, assuming you control for grind size and especially fat percentage.

Seattle folks - this was at a QFC if you're interested. I didnt see any other Mishima Reserve cuts though.

[rickgregory]

35% >> 20% >>>>>>>>>> 7%

And I would love to use short rib but it's stupidly expensive here.

[rickgregory]

Yep. I deliberately kept these burgers simple (mustard, red onion, ,mayo on the bun) but if you add cheese, bacon etc. I can't see how any subtle differences are going to show through.

[HouseHomey]

Pichana will need another mix in. Sirloin can get mealy/dry after mid rare. So, so good though. I would highly recommend it mid rare a most. Then decide if you want a mix. A great sear above rare and pushing mid rare is an excellent burger with grilled red onion, mustard and a softer bun.

[58limited]

Mr. Bones I posted a thread about it awhile back, here ya go: https://pitmaster.amazingribs.com/fo...e-meat-grinder

[Mr. Bones]

Speakin as a nascent grindin kinda guy, I'd certainly be interested in yer ratios, Amigo, if'n yer willin to share yer Secrets...

[58limited]

I agree fat content is a key. I will say that the cuts used seem to make a difference, at least to me. I grind my own and the blend I settled on is chuck, brisket, and shortrib. I think the fat is about 35% and the flavor is out of this world, best burgers I've ever made.

[Bkhuna]

When you consider the toppings we put on burgers, I think any flavor difference is lost.

[Bkhuna]

Sometimes I'll throw in a bit of other cuts like short rib but you just can't beat ground chuck.

[Bkhuna]

I'm more pronte 74.6/25.4 myself.

[latenight71]

maybe this has already been stated but when yiou buy ground waygu what parts of waygu are you getting? are waygu chin meat included? lips? or is it guarahteed all is premium cuts?

[mnavarre]

I think grind and then fat content are probably the two most important things for a good burger, Then the selection of cut(s). As long as you're buying decent meat with a decent fat content you'll be fine. I prefer to grind my own, usually just Choice chuck, because that way I control the grind and can add fat if I feel I need to. But, man, grinding up an untrimmed try-tip? Dayum, that makes a silky burger. Totally different texture than ground chuck. I want to make Picaña burgers some day, but I just can't bring myself to do it.

[Santamarina]

Picked up some ground beef from Costco today. 88/12 for $3.29/lb. Also bought a USDA Prime full-packer brisket for $2.99/lb!

Wish I had a meat grinder to make some brisket burgers!!!