I have a grinder on the way, one reason is to grind beef liver with beef.
For general burgers what cut do you get to grind your own?
For general burgers what cut do you get to grind your own?
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Chuck and brisket -
Chuck or brisket. Tri-Tip or sirloin is also really good.Comment
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Chuck-eye steak.Comment
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Chuck Roast aka beef with enough fat.
I also do 50-50 bacon ends and venison.Comment
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I blend chuck, brisket, and short rib meat.Comment
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Picanha. Great flavor, cheap, and you can grind as much of that fat cap into it as your lil heart desires.Comment
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Brisket fat trimmings or dry aged ribeye trimmings with some sirloin to go with all the great suggestions from others!Comment
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1) Whatever they have on sale (Chuck, Tri-tip, Sirloin)
2) Then I go over to the manager's special section to see if they have any of the above near their "sale by date"
3) After that if I got to pay full price....Chuck because it is usually the cheapest.Comment
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Chuck is my go to for burgers. Blending brisket and chuck is a great burger too but not always possible.
I also love mixing in chuck and bison which is amazing and I try to do that even if I have to buy pre-ground bison. I would like to do chuck, and short rib but always forget to buy short rib as I usually have bison already. I have also done burgers using tri-tip which was good.Comment
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I’ve used brisket and short ribs. Both good but I like brisket better. It is also more cost effective. Just make sure there is enough fat.Comment
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Choice brisket is great. It’s about 75/25 protein/fat and inexpensive. Chuck works too, but these days the price of Chuck is way up :-( ….. do choice brisket or chuck plus some bacon in your grind. You won’t regret it.
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The fun part of owning a grinder is experimenting. Try the suggestions above and you will find what suits your taste the best. Then you will start making sausage and the fun (and learning curve) really begins...
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For me it's whatever is on sale? I save enough brisket and pork butt trimmings/fat that I can add more if needed for my grind.Comment
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I bought 3 choice briskets a month or so back on sale for $1.99 a pound at Kroger, with one of them expressly to grind into hamburger meat. I trimmed just a little bad looking fat on a 13 pound brisket, and then diced up the entire brisket, fat and all, mixed it around by hand in a couple bowls, then pushed it all through my Kitchenaid stand mixer grinder.
Made burgers from that for Labor Day, and they had a great flavor and just the right amount of fat content. Like someone else said, probably 75/25. My biggest issue is I think I used too coarse a grind, and for smash burgers, they ended up a little crumbly and some of them broke apart when scraping and flipping on the griddle. For regular grilled burgers or any other use, it would have been fine I think.
Lately around here chuck is usually something like $5.99 a pound, so my home ground beef is brisket when I find it for $1.99 to $2.99 a pound.Comment
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ecowper thanks - that is kind of what I thought. I have 3 plates for the grinder attachment, and the coarse one is what the booklet suggested for burgers. And I think it would have been fine if I was not smashing them thin and scraping off the griddle.
I'll NOT smash the burgers next time, and see how they do. I still have 8-9 pounds of premade 1/4 pound burger balls in the deep freeze. I'll thaw and pat out to patties by hand... or use for spaghetti or chili. And use med. plate next time!
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