So I have wanted to try grinding my own burgers for sometime and have read meatheads articles on it.
. I have a quarter cow of various cuts in freezer.
. Some cuts im not familiar with like arm roast.
I see Meathead says not to use chuck roast due to sinew.
the cuts i have labeled steak are cube steak and round steak...
would either of those be good to grind for burgers? Thanks in advance!
The arm roast is from the bottom of the Chuck with the front let bone probably still in it.. the cube steak I am guessing is tenderized round steak and round steak is a lean cut but would work if ya add some fat
I made a blend of brisket (packer, not trimmed), short rib meat, and chuck. It is some of the best ground beef I've ever had and the fat content is probably 35-40%
Round etc is too lean. Chuck is easy but a little monotone in flavor. 58limited's mix wold be tasty but that's a lot of fat in a burger. The link below lead to a fairly old post by Kenji but it's a good overview of what various cuts bring to the mix. Ignore his pricing as a) it's 10 years old and b) prices vary a lot by location. Oh and he's utterly wrong on brisket, or rather he screws up by commenting on the flat as if it were the whole brisket.
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