I borrowed a grinder attachment from my sister for my Kitchenaid Mixer because I want to grind up some meat for burgers. What meat should I buy? A chuck roast? Something else?
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What to buy for home ground burgers?
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I always use chuck roast. They come out great every time. Don't trim the fat - to be safe it needs to be cooked to 160 internal that fat will keep it moist.
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re:food safety. The tragic E. Coli poisonings are from bulk ground beef sold by various outlets. They may purchase a ton of beef from Australia, find a cheaper ton from Brazil, a few tons from the US (I don't know the volumes, I am suggesting this as an example!) Put them all together, grind them up, shape, freeze, distribute. One nice contaminated chunk can then spread through large volumes of meat.
That is very very different from you grinding a piece of meat and then cooking it at home.
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> Weber Genesis EP-330
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> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
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> 3 Thermoworks Chef Alarms
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> Thermoworks Thermapen Classic
> Thermoworks Thermopop
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> WÜSTHOF, Dalstrong, and Buck knives
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Originally posted by JeffJ View Postto be safe it needs to be cooked to 160 internalLast edited by MBMorgan; December 10, 2018, 02:11 PM.
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Chuck roast for me as well. You can sort of eyeball it for fat content and I've never had a fail with it. Also, as far as I'm concerned I quit doing the "firm-up" thing in the freezer as it seemed hard on the KA unit. I just cut into 1 1/2" cubes and they go right through. Do check out MH's burger/sausage making guide as it is pretty informative. You're going to LOVE home-ground! Perhaps there will be a case of MCS in your future.....Last edited by CaptainMike; December 10, 2018, 11:55 AM.
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I've done chuck and chuck eye with great results, but my number one go to of late is brisket, especially the nice fatty point meat. Just a wonderful flavor profile without the need to add any fat to the grind. Good luck with whatever you choose, hard to mess up a hamburger regardless and much better than the hum-drum store bought stuff.
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The chuck eye steak sits between the chuck primal and rib primal. It's almost as tender and pretty much just as flavorful as a ribeye but is much less expensive. Here's a link to one explanation: https://www.thespruceeats.com/tips-f...e-steak-995240
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Here's a write up I did a while back about chuck eyes. Kind of hard to find in my area, not too popular. When I do get them they're cheaper than ribeye (and really as good !!) but nowhere near as cheap as regular chuck. I'd stick with a good old chuck steak for burgers if it were me....
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Chuck roast here but I get beef ribs pretty cheap so I use a 70/30 blend of chuck roast/beef rib meat.
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Club Member
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I picked up a half a chuck roast (about 3 pounds) and some beef short ribs. I trimmed up the ribs and added the trim to the chuck, then I divided it into 3 packages. Because I have the ribs and a chicken on hand I'm going to freeze all of the future hamburger. But now I'll be ready to go when the time comes.
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Try Picanha. Amazing burgers and it has a huge fat cap so you can grind a lot of that into it too. I’ve also added extra brisket flat into this mix. Lately I’ve been making small patties for smash burgers. The fat is awesome for that. Very tasty.
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Club Member
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Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
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