I'm making some burger meat with a mix on 5 lb brisket flat and 5 lbs short ribs.
I have about 7-8 lbs of fat from a wagyu brisket I want to add in.
I have about 7-8 lbs of fat from a wagyu brisket I want to add in.
I’ve read that the more fat you have in the meat the more you must cook it. Don’t known if that’s true. So no rare burgers. I like rare so I don't use as much fat.
Chef jimmyj I can’t remember where I read about the fat ratio in hamburgers and cooking times but it had something to do with un-rendered fat in the center of the burger. The fat in the center of the burger would not render if cooked to get a rear burger, hot and fast. So a lower fat content would allow for a more rare burger than one with higher fat. I’m no expert by any means but kind of makes since to me. I’m sure cooking technique has a lot to do with the process also.
I am with pops on this!The leaner the better! But, that is me!