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Grinding burger suggestions

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  • TripleB
    replied
    Don’t use chuck because of the sinew.....what does Meathead know. Guys a hack.....

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  • rickgregory
    replied
    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.

    https://aht.seriouseats.com/2009/10/...s-of-beef.html
    Last edited by rickgregory; August 22, 2020, 04:28 PM.

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  • 58limited
    replied
    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%

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  • Backroadmeats
    replied
    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

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  • marshall
    commented on 's reply
    Chuck roast. You just cube it up and grind, then make cook burgers

  • Hulagn1971
    replied
    I'm thinking those cuts are going to be too lean. Regarding the chuck roast, that is usually my go-to when grinding burgers.

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  • marshall
    started a topic Grinding burger suggestions

    Grinding burger suggestions

    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!

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