Burger grind Question

[BB-que]

by a hair. Ive never done a side by side. Both are great and a million time better than any ground beef you will get at the gro.

Thanks for the thoughts - sounds like chuck for me.

 

[SmokinAl]

Trim the hard far for sure. Some of that hard fat on brisket is worthless. Especially around the deckel. If you get a good mix you should be good.

 

[SmokinAl]

I grind my own beef as well & mostly grind brisket. I trim off the real hard fat, and do a double grind, large plate & then med plate. But I have to say the best burgers I ever made were 3 1/2 pounds brisket & 1 1/2 pounds pork belly.
Wow, talk about a greasy cheeseburger. And that’s what Judy wants every couple of months, so I have a stash in the freezer.
Al

 

[BB-que]

I grind my own beef as well & mostly grind brisket. I trim off the real hard fat, and do a double grind, large plate & then med plate. But I have to say the best burgers I ever made were 3 1/2 pounds brisket & 1 1/2 pounds pork belly.
Wow, talk about a greasy cheeseburger. And that’s what Judy wants every couple of months, so I have a stash in the freezer.
Al

Interesting Al. As this thread proved some think it’s sacrilege to put pork in your burger but there’s a burger place in my city that has the best burger I’ve ever had. It has an almost sweetness to it and I always wondered if that is coming from some ratio of pork. They are absolutely amazing tasting burgers. Sure as hell isn’t gonna hurt giving it a go. So you’re thinking about 2:1 chuck to belly then. I think I’m gonna try that with a 3:1 ratio in a small batch and see how they come out. I’ll report back once I find the time. Thanks folks.

 

[tallbm]

I throw my hat in with guys who recommend NOT getting a Prime Costco brisket because there is SOOOO much fat. Now if you save the good fat you trim off and grind it separately you can make save it and make Texas style sausages with that good beef fat.

I would go for a choice brisket which will have less wasted fat but will still get you 80/20 at least.
I remove the deckel (hard fat that starts the seam between flat and point) and I remove any excess that needs to go. This is where a Prime brisket would have me remove a ton of fat and a choice brisket remove much less fat than Prime brisket. Can't grill a pure fat patty :D

Now I live in Texas so whole packer briskets are ALWAYS less expensive than chucks. I personally would go with whichever was cheaper as they will both be great for burger.

I hope this info helps with your decision :)

 

[kilo charlie]

Just a question as I am not grinding anything to make anything, but my local butcher shop sells chunks of beet fat in around 1 to 1.5 pound chunks that have obviously come form somewhere in the cow.. could this not be used to add to the fat content if needed?

I purchased a chunk of it once and melted it down in my crock pot and strained it through a coffee filter, then poured it into a bread pan lined with wax paper for easy removal. Slicing off some and remelting it in the microwave and coating frozen fries to cook in the air fryer makes some damn delicious fries!!

 

[tallbm]

Just a question as I am not grinding anything to make anything, but my local butcher shop sells chunks of beet fat in around 1 to 1.5 pound chunks that have obviously come form somewhere in the cow.. could this not be used to add to the fat content if needed?

I purchased a chunk of it once and melted it down in my crock pot and strained it through a coffee filter, then poured it into a bread pan lined with wax paper for easy removal. Slicing off some and remelting it in the microwave and coating frozen fries to cook in the air fryer makes some damn delicious fries!!

I assume that fat comes from any beef he hand cuts or trims. This would be any whole steak roles, briskets, chucks, etc.

In college I learned that the best ground beef to buy were the packages that the butcher department made vs tubed or pre packaged. This was because they were trimming cuts of meat that were everything from chuck and round steaks to ribeyes. All that extra beef got ground up and packaged and sold. So you got AMAZING ground beef this way if the store butcher area was packaing any ground beef hahaha.

In TX they open a brisket and trim the fat if you are wanting to buy beef fat so that should give you some ideas on where your fat may come from.
Also in TX we lots of sausage with pork and beef so I get the amazing flavor to be had with a mix. I also get how pure beef would be desired for an all beef burger. My take is that as long as it tastes good I'm down with it :)

 

[SmokinVOLfan]

I actually just did this this past weekend. Krogers $1.99 lb choice brisket sale. Picked up two. Trimmed all the hard white fat off and ground the rest once through a medium plate.

I would say your price point might go up $.50 - $1 a lb after you trim all the shit off of it but well worth it IMO. Cook these on a flat top. One of the juiciest flavorful burgers you can get!

 

[BB-que]

I actually just did this this past weekend. Krogers $1.99 lb choice brisket sale. Picked up two. Trimmed all the hard white fat off and ground the rest once through a medium plate.
View attachment 494405
View attachment 494406

I would say your price point might go up $.50 - $1 a lb after you trim all the shit off of it but well worth it IMO. Cook these on a flat top. One of the juiciest flavorful burgers you can get!

Patties look great

 

[rc4u]

those patties do look great BIG, i just cant eat like yrs ago.. we have to count our bourbon calories also.

 

[sandyut]

i just cant eat like yrs ago.. we have to count our bourbon calories also

Sadly driving the same boat here. But I wouldnt cut out the bourbon.

 

[forktender]

I did 17lbs a few months ago and I added a prime chuck roast that I had in the freezer.
They couldn't be anymore juicy. That is a full size hotel steamer pan.

I did add some fat that I saved up from peeling tri tip.

These burgers taste freak'in amazing I call them steak burgers. You have to be careful grilling them you will get flare ups from grease drippings I can promise you that but damn they are good.

I haven't bought burger in years.

Dan.

The cuts on the left were made into corned beef for Paddy's day. Good stuff!!!

 

[sandyut]

I haven't bought burger in years.

I can bring myself to buy ground beef at a grocery after grinding my own. most of the time my ground beef is from one or two cows and I saw the meat first - no random parts included. the mass produced ground beef has up to 1700 of cows per pound (pre history channel 2012 - not making that up).

 

[rc4u]

i use the whole roll chuck n cut off the couple steaks from the rib steak side n ground the rest. i get em at sams usually abour 20 pounds each

 

[Hamdrew]

rib roasts sometimes go on sale around here for ~$5/lb. The "primal blend"'s I can get from the fancy butcher shops and steakhouses usually have quite a bit of rib cap fat/steak scraps in them, when I've asked.

 

[DanMcG]

I was wondering what size everyone's medium plate is. medium is kind of generic.