80/20 or 70/30 Ground Beef How To?

[Timbo54]

I've been considering grinding my own hamburger myself. Looking at ingredients labels and seeing ground hearts and other (low quality) parts suggest that ground beef has gotten away from the traditional high quality naming individual cuts and just fat content.

[Bighorn Dave]

I just wanted to add for those that may not know this but before cubing into chucks for grinding take the time to remove any and ALL silver skin if there is any. That stuff will bind down a grinder quick. First lesson I learned when I first started grinding my own burger.

[Murdy]

Assuming you are grinding for burgers, 80/20. If you are grinding for something like chili, casserole, or spaghetti sauce, I'd go leaner, as I always end up pouring fat off such things.

[BRic]

playingwithfireandsmoke.blogspot.com/2012/04/quest-for-perfect-burger.html

Very good article on ground hamburger , worth the read .