I have plenty of fat trim from some ribeyes (basically the tails) and briskets, but I need to add lean meat. These days, nothing is really cheap, and the only sales seem to be on things like top or bottom round. If you are just looking for lean meat, is round going to work, or do you need to at least spring for sirloin? I'm guessing round flavor would be lacking.
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I would go with cheap stuff. If I'm grinding it, it's for burgers or sausage, and I'm adding stuff anyways, so I don't think it would matter much. Just my opinion. -
That was my thinking - they are getting smashed anyway so I doubt it really matters as long as the fat content is there.Originally posted by realdocBBQ View PostComment
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I agree with realdocBBQ and Ace. You’re going to be adding the flavor, not depending on the cut of beef for it. The real flavor that I get from most cuts and burger comes from the fat anyway. Fat is flavor. I’ve not checked but in times past a select grade brisket yielded some good grade lean protein.
PS, I just checked online. A local HEB has un-trimmed brisket for $4.47 a pound.Last edited by Oak Smoke; June 2, 2026, 09:22 AM.Comment
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Brisket pickings are slim here in Jersey - I am lucky to have Costco and Wild Fork, so I do have access to plenty of choice and higher. Select, maybe I find one randomly at a smaller grocery store, but it'll be some insane price per pound.
That said, a choice bottom round is 5.99/lb and a choice brisket is 5.78/lb - so, while both those numbers are crazy, the brisket is still the better buy. The brisket might be the move next time I need to make a ton of burgers.
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So, side question. Beef prices being what they are, around me I’m not likely to find many whole cuts that cost less than a family pack of 80/20 ground beef from Wegmans. If you are just making smash burgers, which are all getting cooked to 165 at least, is grinding your own beef even worth the effort?
I think I’d save the “fresh” ground burgers for bigger, pub-style burgers that you want to be able to cook to medium rare. Right?Comment
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I would say it's not worth it. The only times I ground my own burger were when I found choice brisket on sale for $1.99/lb at Kroger about 2 years ago. I got two - one for smoking, and I ground the other into 18 pounds of my own ground beef. I just diced it into cubes, fat and all, mixed them in a bowl, froze for about 1 hour, than ran through the Kitchenaid grinder. I would not do it with brisket that cost more than ground beef.
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Have never gone past 80/20 for store bought ground beef. I think I did burgers at 85/15 once because it was all they had, maybe I could tell the difference side by side, but as long as 80/20 is cheaper I'll go with that.Originally posted by bbq_esq View PostComment
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I go for 80/10 for burgers
And when it comes to burgers mine don't lean, they lay flat in my Traeger.
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Some say it doesn't matter, but the slaughter house back home uses specific cuts; as in, whatever they "cuts" off the carcass goes into the grinder.
The ground stuff from a home grown 800 pound calf is waaaaaay better than the stuff you get from a 6 year old dairy cow. It'll spoil you.
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