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Yea we played up and down with the fat but kept around 20% but still couldn’t fathom the reason. Would you say higher? We decided to go for smashed rather than a press so it wasn’t too compressed and risk drying out also to get better surface contact. Where I’m at in the U.K. is pretty lacking...

Had a quick look at the effects of a dull blade and yes consensus is that any smearing with a dull blade and warm fats will cause the meat to be soft. I will get a batch ran out with a sharpened grinder and report back

Ball the meat. Just portioning it. Going for 150g balls then smashing on a flattop

I suppose one difference that we had was that we balled the meat after grinding. Mabie should of put the grind back in the walk-in first. Or after ever stage, trim then chill, grind then chill, ball then chill. It was a majorly different end result to what we usually have had so do you guys...

hey supose this is the newbies area. I’m after some advice on ground beef. I work with my butcher trying to make a good quality burger but recently we have ran into an issue. The last batch of burgers were extremely soft almost crumbly. If anyone has had this experience I’d like to know any...

Self taught griller from the U.K. looking for many many answers.