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Chuck steaks for hamburger

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  • patcrail
    commented on 's reply
    Steve74 my Kroger doesn’t separate the chuck eye from the rest of the chuck, they just sell it all as “under blade chuck roast” (or steak)... the only difference between steak & roast is the thickness, so roast works great for grinding! What I’ve learned is to look for the (few) really well marbled chuck roasts (they are mostly chuck eye), then I cut the eye out for steaks, grind the rest, or, if no eyes available, just but the chuck roast on sale and grind. . It is awesome

  • wu7y
    commented on 's reply
    That was a superb recovery! Congratulations. I was about to opine that when rib steak is ground for hamburger the terrorists have won.

  • Steve74
    replied
    @58 limited thanks for that link. Wow that looks and sounds great. Thanks!

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  • Steve74
    replied
    Sorry about my spelling errors on that last post.

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  • Steve74
    replied
    Thanks everyone for your help and responses. MBMorgan I will look for Chuck eye steak or ask a butcher for some. I will buy chick roasts at Kroger when they have buy one get but have rarely noticed Chuck steaks. I'll keep my eye out for chuck-eye steak. Thanks

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  • EdF
    commented on 's reply
    Great recovery!

  • Oak Smoke
    replied
    I recently used some ribeye steaks to make some burger. It was very good. I didn't buy the ribeye roll intending to grind it. I wet aged it then sliced it into steaks. I really missed the boat picking this roll out. They were as tough as a pigs nose! The only thing I could think to do was grind them, it worked out fine. Thank goodness Attjack posted when the kitchenaid grinder attachments were on sale or I wouldn't have been ready for this.
    Last edited by Oak Smoke; July 11, 2020, 06:27 PM.

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  • 58limited
    replied
    Here is my opinion: https://pitmaster.amazingribs.com/fo...der#post879160

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  • MBMorgan
    replied
    I don’t use chuck ... but I use chuck-eye steak (a different beast) every chance I get.

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  • Jerod Broussard
    replied
    Chuck brings an optimum ratio of fat & lean to the party, unless it came off a 156 month old cow.

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  • barelfly
    replied
    I’ve done ribeye, short ribs, chuck. All are great. Brisket is another one that quite a few will use here - I have yet to grind brisket for burgers, but I have used brisket for sausage and it was fantastic!

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  • Steve74
    started a topic Chuck steaks for hamburger

    Chuck steaks for hamburger

    Hello all. I was wondering what the difference was between a good marbled Chuck roast and a good Chuck steak for processing into hamburger patties. I thought Meathead wrote that he suggests Chuck steak for hamburger if your going to use Chuck. I used what Kroger said was a Chuck steak ounce for burger and it was great with a little bacon mixed in, but is there a difference? Also what do you guys and gals like to grind for your hamburger? I've heard a lot of great cuts on this site. Thank you all!

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